Easy Expresso Traybake

The all-in-one coffee sponge baked with a layer of cinnamon-spiced chocolate, than finish with rich, fudgy chocolate frosting.

Cuts into 16 squares

For the sponge

100 ml milk

4 tsp instant coffee

225 g self-raising flour

½ tsp ground cinnamon

225 g light muscovado sugar

200 g unsalted butter, softened

3 medium eggs, beaten to mix

For the filling

100 g chocolate chips (dark with 70% cocoa solids OR milk chocolate)

2 tbsp light muscovado sugar

½ tsp ground cinnamon

For the frosting

125 g dark chocolate (about 70% cocoa solids)

30 g unsalted butter

1 tbsp golden syrup

1 x 20.5 cm square baking/cake tin, 2.5 cm deep, greased with butter and base-lined

Heat the oven to 180c/gas 4.  Heat half the milk until steaming hot, then add the coffee and stir until dissolved.  Stir in the remaining cold milk.  Set aside to cool until needed.

Sift the flour cinnamon into a mixing bowl, or the bowl of a free-standing electric mixer fitted with the whisk attachment.  Add the sugar (if necessary, press out and lumps), soft butter and eggs.   Beat well with a wooden spoon or with the whisk attachment – slowly at first and increasing the speed – until thoroughly combined and smooth.  Beat in the milky coffee.

  

Spoon half of the sponge mixture into the prepared tin and spread evenly making sure the corners are filled.  Combine all the ingredients for the filling in a small bowl.  Sprinkle over the sponge mixture in the tin, then spread the remaining sponge mixture evenly on top.

Bake in the heated oven for about 35 minutes until golden and well risen, a skewer inserted into the centre should come out clean.  Remove the tin from the oven and set it on a wire rack.   Run a round-bladed knife around the inside of the tin to loosen the sponge, then leave to cool completely before carefully turning out of the tin on to the wire rack.

To make the frosting gently melt the chocolate with the butter and syrup.  Leave to cool, stirring frequently, until the frosting is thick enough to spread easily.  Spoon the frosting on top of the cold sponge, and spread and swirl to cover evenly.  Leave until set and firm before cutting into squares.  Store in an airtight container and eat within 4 days.

The Great British Bake Off, Perfect Cakes and Bakes To Make At Home