Double chocolate squares
- Preparation and cooking time
- Prep:
- Cook:
- plus setting
- Easy
- Makes 16
Ingredients
- 250g wholemeal spelt flour,(or gluten-free all-purpose flour)
- 75g cocoa powder, gluten-free as desired
- 125g dark brown soft sugar
- 125g 0% fat Greek yogurt
- 125g rapeseed oil
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 large egg
- 2 tsp baking powder, gluten-free as desired
- 1 tbsp instant coffee granules, mixed with 350ml boiling water
For the topping
- 100g dark chocolate (at least 70% cocoa solids), broken into pieces
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 150g 0% fat Greek yogurt
- 16 walnuts, roughly chopped (optional)
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment. Mix the flour, cocoa and sugar, breaking up any clumps of sugar.
- STEP 2
Combine the yogurt, oil, syrup, vanilla and egg. Pour the wet ingredients into the dry and mix. Stir the baking powder into the coffee, pour this in and quickly mix to make a smooth batter (see tip, below). Pour into the tin and bake for 35 mins until a skewer inserted in the middle comes out with just a few crumbs attached.
- STEP 3
Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. To make the frosting, melt the chocolate in 10-second bursts in the microwave. Beat in the syrup, vanilla, yogurt and 1 tbsp boiling water to loosen, if needed. Spread over the cake and leave to set for at least 30 mins, then cut into 16 squares. Dot over the walnuts, if using. Will keep for three days in an airtight container at room temperature, or up to five days in the fridge.
