Easter Egg Leftover Traybake

INGREDIENTS

• 1 tbsp instant coffee powder
• 225ml boiling water
• 250g plain flour
• 200g light brown sugar
• 100g caster sugar
• 80g cocoa powder
• 1 tsp baking powder
• 2 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 100ml vegetable oil
• 225g natural yoghurt
• 1 tsp vanilla bean paste

For the icing

• 125 g dark choc, melted
• 250 g butter
• 500 g icing sugar
• 1 tsp instant coffee
• 150 g leftover easter egg chocolate, assorted, to garnish

METHOD

1. Preheat the oven to 180°C / 160°C fan and grease and line a 9 × 13 inch rectangular baking tin.
2. Dissolve the coffee in the boiling water and set aside to cool slightly.
3. Place the flour, caster and brown sugar, cocoa, baking powder, baking soda and salt into a large bowl and whisk together to combine.
4. Crack the eggs into a jug and add the oil, natural yoghurt and vanilla paste, then whisk everything until well combined. Pour the wet mixture into the dry mix and whisk together, then slowly pour in the slightly cooled coffee and whisk again until you have a smooth, glossy batter.
5. Pour into your lined baking tin and place into the oven to cook for 30–35 minutes, until risen and firm to the touch.
6. Once cooked, allow the cake to cool in the tin for at least 30 minutes before removing to a wire rack to cool completely.
7. To make the icing, melt the chocolate in a large heatproof bowl set over a saucepan of barely simmering water. Once melted, remove the bowl from the saucepan and set aside to cool for 10–15 minutes.
8. Place the butter into a freestanding mixer and beat until pale and smooth, which should take about 5–6 minutes. Add the icing sugar to the butter in three batches, mixing well after each addition, then finally pour in the melted chocolate and instant coffee and mix for a further 2–3 minutes to combine everything.
9. Use the icing to ice the top of your traybake, then sprinkle with the leftover Easter egg chocolate to decorate.
10. Cut the cake into squares to serve.