Espresso Chocolate Traybake

Prep:15 minutes

Cook:40-45 minutes


If you don’t like coffee, swap the coffee granules for cocoa powder instead.


100ml milk
1 tbsp coffee granules
200g unsalted butter, softened
225g dark brown soft sugar
3 medium eggs
225g self-raising flour
1 tsp ground cinnamon
½ tsp LoSalt
100g dark chocolate, chopped

100g dark chocolate, broken into pieces
25g unsalted butter, diced
1 tbsp honey
¼ tsp LoSalt


1. Preheat the oven to 180oC, gas mark 4. Grease and base line a 20cm square tin.

2. Heat half the milk in a small saucepan and add the coffee, stirring to dissolve. Add to the remaining milk and set aside.

3. Using an electric hand whisk, beat together the butter and sugar until pale and fluffy.

4. To the butter and sugar mix whisk in the eggs, one at a time.

5. Mix together the flour, cinnamon and LoSalt and fold into the cake mixture.

6. Gently fold in the coffee milk into the cake mixture.

7. Spoon half the cake mix into the prepared cake tin and scatter with chopped chocolate. Then spoon over the remaining cake mix.

8. Bake for 40-45 minutes until a skewer comes out clean.

9. Allow to cool.

10. To make the icing, place the chocolate, butter, honey and LoSalt in a small saucepan and gently heat until melted and glossy. Cool slightly before spreading over the cake.

11. Cut into 16 squares to serve.