These cappuccino squares are very easy to put together. It smells wonderful while it is baking, and it is a delicious way to complement a cup of drinking chocolate.
220 g butter, room temperature
1 ½ cup self rising flour
3 teaspoon instant coffee powder
dissolved in 2 tablespoon water
1 teaspoon baking powder
4 eggs, beaten
1 teaspoon unsweetened cocoa
¾ cup superfine sugar
WHITE CHOCOLATE FROSTING
115 g white chocolate, broken into pieces
55 g butter softened
3 tablespoon milk
1 ¾ confectioner’s sugar
DIRECTIONS for Cappuccino Squares
Preheat the oven to 350°F /180°C. Grease and line the bottom of a shallow 11 x 7 -inch / 28 x 18-cm pan. Sift the flour, baking powder and cocoa into a bowl and add the butter, superfine sugar, eggs and instant coffee. Bat well by hand or with an electric mixer until smooth, then spoon into the pan and smooth the top.
Bake in the oven for 35 – 40 minutes or until risen and firm. Let cool completely.
To make the frosting place the chocolate, butter and milk in a bowl set over a pan of simmering water and stir until chocolate has melted
When melting the frosting ingredients – make sure that the base of the bowl does not touch the simmering water otherwise the chocolate will seize and become unusable.
Remove the bowl from the pan and sift in the confectioner’s sugar. Beat until smooth, then spread over the cake. Dust the top of the cake with sifted cocoa, then cut into squares.
Serve and Enjoy.
- When a recipe says “butter softened”it meanes thet the butter has been out of the refrigerator for as long as it takes for it to become soft enough to cream easily
- Self-raising flour contains baking powder in a proportion that is perfect for most sponge cakes, and for cupcakes. Some recipes may ask for a little addicional baking powder to be added, if the cake is made with an all-in-one method as omitting the creaming stage in the cake making means less air is incorpoated into the batter during the mixing stage.
PHOTO CREDIT gratitudeismine.com