Finnish Mocha Squares
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour
- 350g/12.4ozs. cake flour
- 1/2 cup cocoa
- 3 teaspoons baking powder
- 3 eggs, at room temperature
- 225g/8ozs. caster or superfine sugar
- 150g/5ozs. butter, melted and cooled
- 200ml/7flozs. buttermilk
- 1 teaspoon vanilla
- 150g/5ozs. dark chocolate chips
For icing:
- 350g/12.4ozs. icing sugar
- 6 tablespoons cocoa powder
- 1 teaspoon vanilla
- 50g/1.7ozs. butter, very soft
- 50ml/1.7flozs. espresso coffee
Step 1 - Preheat oven to 135C/275F and line a 17x28cm/7x11inch tin on the base and sides. Whisk cake flour, cocoa and baking powder in a jug until evenly distributed. With a stand mixer beat eggs and sugar until pale and fluffy (about 3 minutes). Add the cooled butter and beat for 1 minute. Then by hand add the flour mix and buttermilk, vanilla and chocolate chips in two batches making sure not to overmix.
Step 2 - Spread into prepared tin and bake for 50-55 minutes or until you can press down in the centre and it springs back. Cool in the tin for 2 minutes and then cool on a rack.
Step 3 - Make the icing by beating all of the ingredients together (add 30ml of coffee first and then add more if it is too stiff). Spread over the cooled cake. Add sprinkles and cut into squares once the icing has set.