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Coffee & white chocolate slice

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Gently melt the butter in a heavy-bottomed pan. Then add the brown sugar and continually mix until well incorporated. Remove from the heat and add the coffee and eggs. Mix well, add the flour and baking powder, and stir until well combined. Then pour the mixture into a lightly oiled slice tin lined with baking paper. Cook in the oven for about 20 mins. (It's ready when a skewer comes out clean.) Allow to cool before removing from the tin.
  • While the cake is cooling, gently melt the white chocolate with the sour cream and caster sugar in a double boiler (being careful that the bowl doesn't touch the boiling water in the pot), stirring now and again. Remove and set aside to cool. 
  • Spread the cooled icing over the top of the cake, dust with cocoa, cut up and serve.
  • from "Good Food" magazine, London

Ingredients

  • 100 gm unsalted butter
  • 225 gm brown sugar
  • 3 tbsp espresso coffee (or 1 tbsp strong instant coffee mixed with 3 tbsp boiling water), cooled
  • 2 large eggs
  • 125 gm plain flour
  • 2 tspn baking powder
  • cooking oil spray
  • 280 gm white chocolate, broken into small pieces
  • 280 gm sour cream
  • 4 tspn caster sugar
  • Dutch cocoa

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm