So, I’ve cheated a bit here, because I didn’t make this cake. My clever sister, Kim, made it. I used to make this cake. I did. A lot. It was actually one of the first cakes I made. But then, one day, Kim made it. Kim does not pay attention to proper measurements. Kim does not follow directions properly. Kim doesn’t even use the right shaped tin. But it turns out the cake is far better Kim’s way. So if we want cappuccino squares, Kim makes them, because only she really knows how.
Until now! Last time she made it, I asked her to keep count of her not-proper measurements (these include using a giant serving spoon instead of tablespoons and a spoon for making tea rather than a 5ml teaspoon) and then I measured those into proper tablespoons and teaspoons. So now we can all make this cake like Kim does. But if Kim’s available, I’ll definitely still get her to make it.
Not that you need convincing, but there are many reasons you should make this cake: Firstly, it is the softest chocolate-coffee cake you will ever taste and one of the best cakes in the world, ever (is that two points?). Secondly, the white chocolate icing is so good it might actually make you cry. And lastly, the cake is a one-bowl affair and takes no time at all to make. Do it!
P.S. Kim, when you read this, go make us some cappuccino squares. Cheers.
Adapted by Kim from Everyday Muffins & Bakes
Makes one 8-inch square cake, cuts into about 36 squares
For the cake:
225g/8 oz/2 sticks butter
225g/8 oz/1 cup caster (superfine) sugar
4 eggs, beaten
5 tsp instant coffee powder, dissolved in 3 tbsp hot water
225g/8 oz/1.75 cups self-raising flour
1.5 tsp baking powder
6 tbsp cocoa powder
For the icing:
115g/4 oz white chocolate, broken into pieces
55g/2 oz/0.5 sticks butter, softened
3 tbsp milk
175g/6 oz/1 + 1/3 cup icing (confectioner’s) sugar
Preheat the oven to 170C (340F) fan oven/180C (360F) conventional oven. Grease an 8-inch square tin and line the base with baking paper.
Put the butter, sugar, eggs and coffee into a large bowl and sift in the flour, baking powder and cocoa powder. Beat together with an electric whisk or wooden spoon until you have a smooth mixture. Scrape into the tin and smooth the top.
Bake for 35-40 minutes (Kim’s took 40 minutes in a 170C fan oven). Let it cool in the tin for about half an hour, then remove and cool on a wire rack.
While the cake is cooling, make the icing. In a bowl set over a pan of gently simmering water, melt the butter, chocolate and milk together. Stir until the chocolate is melted and the mixture is smooth.
Remove the bowl from the heat and sift in the icing sugar. Beat together until smooth, let it cool slightly, then pour and spread over the cake. Dust with cocoa powder, if you like.