The following recipe is one of those baked treats she used to make for us and it is still a favourite now. Easily put together, it can be baked in a loaf tin, square or rectangular tin as I have done here. You can cover it in chocolate icing and decorate it or leave it plain - it is yummy and moist and quite different to chocolate brownies but definitely worth trying, I think.
(made in a 22cm x 17cm x 4.5cm rectangular roasting/baking tin but you can use a loaf / square / round tin)
200g plain flour
200g sugar (either caster or granulated - both work equally well)
2 - 3 heaped tbsp cocoa powder
2 tsp baking powder
2 eggs, medium size
250g margarine or butter, melted
200ml of strong coffee - use either freshly brewed coffee or make up out of instant coffee
- In a large bowl mix all the dry ingredients; then add the eggs.
- Pour in the hot coffee and then add the melted margarine/butter.
- Stir to combine and then pour the mix into a lined baking tin.
- Bake for 50 - 55 minutes* at a medium heat (appr0x. 160c in a fan oven).
- Leave to cool on a wire rack and once cool, decorate with chocolate icing (if using)
For the chocolate icing (optional):
Mix 2 tbsp of icing sugar with 1 tbsp cocoa powder and add 1 tbsp of water. Mix to a paste and add more water and/or icing sugar until you have the consistency of syrup or runny honey. Spread on the cooled cake and leave to dry.