2015 Cooking Club Week 25: Cappuccino Squares

Hi guys,

Hope you like this, the recipe below is the original but I make some changes so its up to yourselves how ye go about it. Its a very simple one to make, basically throw everything in the bowl and away you go.

I use Irel coffee, rather than coffee powder and use more than the below as I love coffee cake. I couldn't get golden caster sugar so used light golden brown sugar and it tasted fab. I cut it and took the photos too soon as you will see they are falling over they were so fresh!

Ingredients:
225g self-raising flour
1 tsp baking powder
1 tsp cocoa powder plus extra for dusting
225g softened plus extra for greasing
225g golden caster sugar
4 eggs, beaten
3 tbsp coffee powder dissolved in 2 tbsp hot water

For the frosting:
100g white chocolate broken into pieces
50g butter, softened
3tbsp milk
150g icing sugar

Method:
1-Lightly grease and baseline a shallow 11"x7" cake tin

2-Sift the flour, baking powder & cocoa into a bowl and add the butter, caster sugar, eggs & coffee. Beat well, scrap down the sides and beat again until smooth.

3-Spoon the mixture into the prepared tin and smooth the top.



4-Bake in a preheated oven, 180C/350F/Gas Mark 4, for 30-35 minutes or until well risen and firm to the touch. Turn out onto a wire rack and let cool completely.

5-To make the frosting,place the chocolate, butter & milk in a bowl over a saucepan of simmering water. Stir until all ingredients are melted and combined. Remove the bowl from the pan and sift in the icing sugar. Beat until smooth and spread over the cake (I trimmed the edges first as they were a little hard. Dust with cocoa powder and cut into squares.







6-Enjoy