- Prep Time: 20 min
- Cooking Time: 25 min
- Difficulty: Easy
- Makes: an 8 x 10inch tray of cake so depends on how big you want your squares or slices to be. We went for 24 squares (about 3 mouthfuls each!)
For the tray bake:
- 175g butter
- 175g Light brown sugar
- 175g Homepride Self-Raising flour
- 40g Homepride Plain flour
- 3 large eggs
- 2 teaspoons of coffee dissolved in 75ml of boiling water left to cool
- 75g chopped walnuts (plus extra walnuts for topping the cake)
- 75g Dark chocolate chips
For the buttercream:
- 250g butter, softened
- 500g icing sugar
- 2 teaspoons of instant coffee dissolved in 3 tablespoons of boiling water - set aside till cool
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- Pre-heat your oven to 140degrees fan assisted (160 conventional / Gas Mark 3)
- Cream together the butter and sugar.
- Add the eggs one at a time and combine thoroughly - you can add a teaspoon of the flour in between each egg if your mix starts to split.
- Fold in the two flours until the mixture is nicely combined.
- Fold in the coffee mixture, chopped walnuts and chocolate chips until they are evenly dispersed through the mix.
- Pour the mixture into a lined baking tin (we used an 8 x 10 inch) and spread so it's even across the tin.
- Pop into the oven for about 25 minutes but you may need longer dependent on your oven - when you pop in a skewer, you want it to come out clean.
For the Buttercream:
Cream the butter in a bowl until really soft and fluffy. Add the icing sugar and beat until completely incorporated (if you have a preferred method do use that. If not, we recommend adding a couple of large tablespoons of icing sugar at a time to reduce the mess!).
- Once all the sugar and butter are combined, pour in the coffee mixture and beat till fully combined. If you feel it needs a little more loosening (and this will be to taste), you can add a teaspoon or two of milk.
- Spread the coffee buttercream over the cooled sponge and sprinkle (or artfully place!) the remaining walnuts on top.