Chocolate and coffee is such a classic combination. These Mocha Squares have a chocolate flavoured base (from the cocoa powder) and a coffee buttercream-like topping.
Now, I think these are more of a grown-up traybake, (and they did not get a thumbs up from Little Miss Traybakes) as the coffee essence does add a bitter note to the topping. And even though they definitely are sweet as well, I don’t think I could eat too many in one sitting. Which is probably a good thing!
Just a note on the coffee essence – if you live in the UK/Ireland, you should be able to get hold of Camp Coffee easily. And it is great for coffee flavouring in baking. If you live elsewhere, it may not be so easy. We have a British import store a couple of towns over from us and they stock Camp Coffee. It’s also available on Amazon (isn’t everything these days?). If you don’t have these options, then I would just use some very strong coffee in place of the essence and water, which is what I was intending to use had I not been able to get hold of the Camp.
And now I have quite a lot of coffee essence left in the bottle…but there is a no-bake traybake recipe in one of my books that requires it, so that may be featuring soon!
8oz/225g granulated sugar
8oz/225g plain flour (all-purpose flour)
3 tsp baking powder
2oz/55g cocoa powder
5oz/140g porridge oats (oatmeal)
1 tbsp coffee essence + 1 tbsp water (or use 2 tbsp of strong coffee)
8oz/225g icing sugar (powdered sugar)
1. Melt the butter in a large saucepan. Add the sieved flour, baking powder and cocoa powder and the oats and sugar and mix well. Press into a lined tin. I used my 9inch/23cm square tin.
2. Bake for 10-15 minutes at 350F/180C. The base will have turned slightly darker and will still be a little springy to the touch when it comes out. Leave it to cool in the tin.
3. Melt the butter with the coffee essence and water. Sift the icing sugar into a bowl and then add the melted ingredients and beat well. Pour into the tin and spread over the base.
4. Once it has set, cut into squares!