Coffee Mocha Tray Cake

I am not a huge fan of a coffee. The odd mocha is enough for me. However, coffee cake. That's another matter! This cake is light, moist and deliciously moreish!

Makes 12 Servings

15 Minutes Preparation Time

20 Minutes Cooking Time

INGREDIENTS

CAKE

170g Caster Sugar

170g Self Raising Flour

170g Unsalted Butter

1tsp Baking Powder

1 Shot Espresso

3 Large Eggs

ICING

250g Icing Sugar

1 Shot Espresso

100g Butter

20ml Hazelnut Milk (You can use normal milk)

TOPPING

Crushed Hazelnuts

Cocoa Powder (to Dust)

METHOD

- First, weigh out your ingredients and preheat the oven to 180c.

- In a bowl, cream together the sugar and butter. Once combined, pour in the coffee and stir.

- Add the eggs one at a time whilst mixing.

- Next, add the flour and baking powder a tablespoon at a time until it all comes together to a luscious cake batter.

- Line a 20x30 rectangular baking tin with baking paper and pour in the cake batter, pushing out to the edges. Bake for 20 minutes.

- Whilst the cake bakes, make the icing by combining all of the ingredients and whisking together until creamy.

- Allow the cake to cool and top with the icing, then sprinkle with crushed hazelnuts and cocoa powder.