Mocha Chocolate Squares

These squares are deliciously light and melt in the mouth when they are eaten just after they have been made.  The icing has a coffee and chocolate flavour which is spread on while the cake is still hot.  They are my son’s favourite.  He’s not a huge fan of cake unless it’s chocolate and then, when I make these, he will make up for lost time!  He used to make these himself in the good old days when he had more time on his hands but now he’s too busy to venture into the kitchen.  I used to make these when I baked for a home industry shop many years ago and they were very popular.

2 eggs

200 g sugar (300ml)

250 g flour (450 ml)

15 ml baking powder

pinch salt

150 ml milk

150 g butter or margarine, melted

25 ml cocoa powder

5 ml vanilla essence

ICING

220 g icing sugar, sifted

25 g butter, melted

15 ml instant coffee powder

30 ml hot water

25 ml cocoa powder

5 ml vanilla essence

coconut for sprinkling on top

Preheat the oven to 180 C.

Beat eggs and sugar till light and fluffy.  Sift flour, baking powder, salt and cocoa together (twice if you want to incorporate more air).  Fold in the flour mixture alternately with milk, vanilla essence and melted butter using a metal spoon.  Do this gently and only until the ingredients have been blended.

Put into two greased pans (16 x 25 cm) and bake for about 15 minutes until done.

While the cakes are still in the oven, prepare the icing by dissolving the coffee powder in the hot water and then mix all the ingredients together.  Spread over the cakes as soon as they come out of the oven and immediately sprinkle the coconut on top.  Cool and cut into squares.

If you prefer the squares to be thicker then use an extra half  amount of batter and add a few minutes extra cooking time if necessary.

Makes 24 squares.