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Mocha and Walnut Traybake

Mocha Walnut Traybake

Servings 12

Ingredients

Traybake

  • 175 g butter
  • 175 g caster sugar
  • 3 eggs beaten
  • 175 g plain flour
  • 1.5 teaspoon baking powder
  • 2 heaped coffee granules
  • 1 tablespoon boiling water

Mocha Drizzle

  • 150 g icing sugar
  • 1 tablespoon cocoa powder
  • 1 heaped teaspoon coffee granules
  • 1 teaspoon butter
  • 2 tablespoons boiling water
  • Walnuts to decorate

Instructions

Traybake

  1. Preheat the oven to 190/170 fan/375/gas 5. Grease a large baking tray or tin (mine measured 10x8 inches, if yours is smaller or larger than this adjust the cooking time a little) and line with one sheet of greaseproof paper which is folded into the corners of the pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the beaten eggs a little at a time, mixing well in between.
  4. In another bowl, sift the flour and baking powder together, then fold them into the wet mix gently. Don't over stir otherwise it may affect the rise of your cake. Just mix enough until all the dry ingredients have been absorbed.
  5. Scrape the mixture into the waiting cake tin and smooth out the top.
  6. Bake for 20-25 minutes, or until the top is golden brown & springs back when pressed with a finger, and a knife or skewer comes out clean.
  7. Let cool on a cooling rack.

Mocha Drizzle

  1. The ingredients listed above will make enough frosting to cover the entire cake using a palette knife or spatula. However, if you'd prefer to have the messy lines like I did, you will probably only need half of this mix.
  2. When the cake has cooled, mix all the drizzle ingredients together until a thick, but just 'drizzleable' consistency is made. Using a teaspoon or piping bag drip it over the cake. You'll need to do this immediately after mixing so it is still drizzly.
  3. Stud the frosting with walnut halves and serve.