CookEat Recipe
Chestnut, Strawberry and Mocha Cake Bites
Cocoa cake squares contain cooked chestnut pieces and strawberries, with a measured addition of brewed coffee for a gentle mocha flavour.
Method
Steps
Step 1
Allow 25 minutes preparation, 35–40 minutes baking and 45 minutes cooling. Heat a conventional oven to 175°C and line a 20 cm square metal tin, at least 5 cm deep, with baking paper.
Step 2
Measure 60 ml brewed, filtered black coffee, with no grounds, and cool it. The chestnut weight is for fully cooked, peeled, unsweetened chestnuts: chop them to 5 mm. Hull washed strawberries, weigh 180 g and cut into 1 cm pieces; pat off surface water.
Step 3
Beat the softened unsalted butter with the caster sugar for 3 minutes. Gradually beat in 150 g egg weighed without shells. Whisk the cooled coffee with the milk in a jug.
Step 4
Sift the flour, unsweetened cocoa powder and baking powder together. Fold into the butter mixture in three additions, alternating with the coffee milk in two additions. Stop when no dry flour remains, then fold in all the chestnuts and half the strawberries.
Step 5
Spread in the tin, keeping the batter below two-thirds of its height. Scatter the remaining strawberries on top and press them just into the surface.
Step 6
Bake for 35–40 minutes until the middle is set, the surface springs back gently and a skewer inserted into cake between the fruit comes out without wet batter. If needed continue in 5-minute intervals; a dark crust alone does not establish doneness.
Step 7
Cool for 15 minutes in the tin, lift out by the paper and cool on a rack for at least another 30 minutes. Cut into 16 small squares. Chill leftovers within 2 hours and use within 2 days.
Cooked it? Rate it.
Cooked 3 times