This is the penultimate recipe in this series… and it’s a good one! I am a huge fan of both coffee and chocolate, so it may not surprise you to know that I also love anything Mocha flavoured. The oats in the recipe give a lovely chewy texture and putting this traybake somewhere between flapjack and cake. The recipe itself is simplicity at it’s best. You mix everything together at once, leaving no room for error and it takes next to no time at all. The rich chocolate flavour is delicious, but not too sweet when paired with the intense coffee taste that comes through. You can, of course, adjust the strength of the coffee to your taste but I am sure you won’t be disappointed with this tasty treat.
Similar to the last traybake recipe, it is also easy to make vegan. It contains no eggs so you just need to substitute the butter for a plant-based spread, and the white chocolate for a vegan chocolate. Many supermarkets also sell a cream-substitute to make the topping with (Alpro I think). This recipe also works very well when topped with a rich dark ganache however if you are trying this, I would recommend adding a little extra cream (75-100 mL), or you will end up with a very thick topping.
I hope you enjoy the recipe.
Happy baking. X
Makes: 15 Squares
Time: 1 hour
Ingredients:
200 g oats
75 g flour
25 g cocoa powder + a little for dusting
200 g melted butter
150 g granulated sugar
4 tsp instant coffee dissolved in 2 tbsp water
1 tsp bicarbonate of soda
200 g white chocolate
50 ml cream
Method:
1. Preheat your oven to 180°C and grease a large foil tray
2. In a large bowl, mix the oats, flour, cocoa powder, bicarbonate of soda, sugar and melted butter together with 2/3 of the coffee
3. Spread out on your foil tray and press into the case
4. Bake in the oven for 12-15 minutes
5. Leave to cool while you make your topping. To do this, boil the cream in a saucepan with the remaining coffee
6. Once it just begins to boil, take off the heat and add your white chocolate
7. Stir until melted and pour on top of the traybake
8. Leave to cool before dusting with extra cocoa powder and cutting into squares
Combine the ingredients and mix well
Bake for 12-15 mins
Boil the cream together with the left over coffee
Dust with cocoa powder
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