Chocolate Slice Cake

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 sugar, brown sugar, cocoa powder, baking powder, baking soda and salt into a large bowl and whisk together.
4. Crack the eggs into a jug and add the oil, yoghurt and vanilla paste, then whisk until well combined. Pour the wet mixture into the dry ingredients and whisk together, then slowly pour in the cooled coffee and whisk again until smooth and glossy.
5. Pour into the lined baking tin and bake for 30–35 minutes, until risen and firm to the touch.
6. Allow the cake to cool in the tin for at least 30 minutes before transferring to a wire rack to cool completely.
7. To make the icing, beat the butter 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. Spread the icing over the cake and decorate with colourful sprinkles.
9. Cut into squares to serve.