225g unsalted butter, softened, plus extra for greasing
225g light muscovado sugar
1 tsp vanilla extract
3 tbsp strong black coffee
4 medium eggs
225g self-raising flour
50g cocoa powder
1 tsp baking powder
FOR THE ICING:
100g dark chocolate, broken into pieces
25g unsalted butter
150g icing sugar
Iced Mocha Traybake
Ready in 1 hour 10 minutes, plus cooling and setting time
Preheat the oven to 180C/160 Fan/Gas Mark 4. Grease a 30cm x 23cm tray bake tin and line the base with baking paper.
Place the butter, sugar, vanilla extract, black coffee and eggs in a large mixing bowl. Sift over the flour, cocoa powder and baking powder. Using a handheld electric mixer, beat for 2-3 minutes until smooth and creamy.
Turn the mixture into the prepared tin and gently level the surface. Bake for 35-40 minutes until risen and springy to the touch. Leave to cool in the tin for 20 minutes then transfer to a wire rack and leave to cool completely.
To make the icing, place the chocolate, butter and 4tbsp water in a heatproof bowl set over a pan of simmering water. When the chocolate has melted, remove from the heat and stir until smooth. Sift over the icing sugar and beat to make a smooth icing. Spread over the top of the cake in a thin even layer.
Leave in a cool place until just set. Cut into slices to serve.
Make a Cheat’s Chocolate Icing: Instead of melting chocolate, for a quicker icing, warm 4 tbsp chocolate and hazelnut spread and drizzle over the top of the cooled cake. Easy and tasty too!