Rich Chocolate Tray-Bake with Truffles
What a great tradition afternoon tea is, especially when the weather has taken a turn for the worse. A small piece of cake and a cuppa is just what is needed.
The truffles were a present from a trip abroad and are delicious but to stop me consuming too many at once I thought this would be a good way to share them.
for the cake
4 oz self-raising flour
1 scant tsp baking powder
4 oz butter, softened
4 oz golden caster sugar
2 large eggs
2 tbsp cocoa powder
1 tbsp instant coffee, dissolved in 1 tbsp hot water
1 x 8" square cake tin lined with parchment paper
Pre-heat the oven to 190C
Using a hand held electric mixer, beat the sugar and butter together then gradually add the eggs. Add the rest of the ingredients and beat until pale and fluffy.
Leave in the tin for 5 minutes before turning out onto a cooling rack.
For the icing
3 oz butter, softened
3 oz icing sugar
1 oz cocoa powder
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