Mocha traybake with espresso icing
A soft coffee and chocolate sponge topped with a glossy espresso icing.
- Time55 mins
- LevelEasy
- Costabout £0.30 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 by 30 cm tin.
- 2
Dissolve the coffee in the hot water and let it cool slightly.
- 3
Beat the butter and sugar until pale. Add the eggs one at a time, then fold in the flour and cocoa and stir in the coffee.
- 4
Spread into the tin and bake for 28 minutes, until springy.
28 min - 5
Cool completely. Stir the icing sugar with the coffee and hot water until thick and smooth, then spread over the cake.
- 6
Scatter over the sprinkles, leave to set for 20 minutes and cut into 12.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.