Unveil a canvas of culinary delight with these Chocolate Mocha Squares – a masterpiece where the boldness of coffee meets the silkiness of chocolate. Each square is a brushstroke of flavour, painting your palate with layers of rich mocha and delicate oaty textures.
Ingredients:
- 200g butter
- 200 grams caster sugar
- 60 grams golden syrup
- 200g oat flakes (porridge)
- 200 grams self-raising flour
- 50 g unsweetened cocoa powder
- 200 g icing sugar (sifted)
- 50g butter (room temperature, cut into cubes)
- 1 tablespoon water
- 1 tablespoon coffee essence (or strong espresso)
- 100g dark chocolate (melted)
Method:
Preheat the oven to 180°C (350°F). Grease and line a square baking tin with baking paper.
Melt the 200g butter in a large saucepan over a low heat. Add the caster sugar and golden syrup, stirring until the sugar is dissolved.
Remove from the heat and stir in the oats, self-raising flour and cocoa powder until well combined.
Pour the mixture into the prepared baking tin, making sure it’s evenly distributed.
Bake in the preheated oven for 15-20 minutes or until the base is set and slightly firm.
While the base is baking, prepare the icing. In a bowl, beat the 50g room temperature butter with the sifted icing sugar, water and coffee essence until smooth.
When the cake is baked, remove from the oven and allow to cool slightly. Spread the cake with the coffee icing.
Melt the dark chocolate and drizzle over the coffee icing to create a marbled effect.
Allow the chocolate mocha squares to set in the fridge before cutting into squares.
