Chocolate Cake Tray Bake

INGREDIENTS

• 250g Dunnes Stores Baking at Home Plain Flour
• 100g Dunnes Stores Baking at Home Caster Sugar
• 200g Dunnes Stores Baking at Home Light Brown Sugar
• 80g Dunnes Stores Baking at Home Cocoa Powder
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 100ml vegetable oil
• 2 large eggs
• 225g Dunnes Stores Greek Style Natural Yoghurt
• 1 tsp vanilla bean paste
• 1 tbsp instant coffee powder
• 225ml boiling water

For the icing:

• 150g butter, softened
• 350g icing sugar
• 1 tsp instant coffee powder
• 90g cocoa powder
• Splash of milk
• Colourful sprinkles, to decorate

METHOD

1. Preheat the oven to 180°C/160°C fan / 350°F/Gas Mark 4 and grease and line a 9 x 13 inch rectangular baking tin.
2. Dissolve the coffee in the boiling water and set aside to cool slightly.
3. Place the flour, caster, 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 your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar, cocoa powder, and instant coffee powder then add enough milk to make the icing fluffy and spreadable.
8. Use the icing to ice the top of your traybake then sprinkle with colourful sprinkles to decorate.
9. Cut the cake into squares to serve.