Here is one of our favourites. These moreish bars can be frozen, without their topping, for up to 2 months. So why not make some and stick them in the freezer?
INGREDIENTS:
1 teaspoon cocoa powder, plus a little extra for dusting.
2 rounded tablespoons coffee granules
225g softened butter
225g castor sugar
4 eggs
225g self-raising flour
1 teaspoon baking powder
FOR THE WHITE CHOCOLATE ICING:
100g white chocolate, broken into pieces
(plus a little extra to grate on top of the cake)
50g softened butter
3 tablespoons milk
175g icing sugar
METHOD:
Preheat oven to 180C/Gas 4/fan oven 160C
butter and line the bottom of a shallow 28 x 18cm oblong tin.
Mix the cocoa and coffee granules into 2 tablespoons warm water. Put in a large
bowl with the other cake ingredients.
Whisk for about 2 minutes with an electric mixer to combine, then tip into the tin and level out. Bake for 35-40 minutes until risen and firm to the touch. Cool in the tin for 10 minutes, then cool on a rack. Peel off the paper.
For the icing, melt the chocolate, butter and milk in a bowl over a pan of simmering water. Remove the bowl and sift in the icing sugar. Beat until smooth, then spread over the cake. Finish with a dusting of cocoa powder and a little grated white chocolate. Cut into 24 bars.
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