Description
Mary Berry’s Coffee Fudge Traybake is a moist and fluffy British dessert combining the rich flavors of coffee and chocolate fudge. This easy-to-make traybake features a tender coffee-infused cake base topped with a smooth coffee fudge icing and optional crunchy walnuts or fudge pieces for decoration. Perfect as a teatime treat or dessert, it offers a delightful balance of sweetness and coffee aroma.
Ingredients
Scale
For the traybake:
- 100g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) light brown sugar
- 2 large eggs
- 100g (3/4 cup) self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
- 50g (1/2 cup) chopped walnuts (optional)
For the icing:
- 75g (1/3 cup) unsalted butter, softened
- 150g (1 1/4 cups) icing sugar (powdered sugar), sifted
- 1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
For decoration (optional):
- Fudge pieces or chopped walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 9×9-inch square traybake tin with baking parchment to prevent sticking and ensure easy removal.
- Make the Batter: In a large mixing bowl, beat together 100g softened unsalted butter and 100g light brown sugar until the mixture is light and fluffy, indicating air has been incorporated for a tender texture.
- Add Eggs and Coffee: Beat in the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the dissolved instant coffee (1 tablespoon instant coffee in 1 tablespoon hot water) to infuse the coffee flavor evenly.
- Incorporate Dry Ingredients: Fold in 100g self-raising flour and 1 teaspoon baking powder gently until just combined, taking care not to overmix, which could toughen the cake. Optionally, add 50g chopped walnuts for extra texture and flavor.
- Bake the Traybake: Pour the batter into the prepared tin and smooth the surface with a spatula. Bake in the oven for 25–30 minutes or until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the traybake to cool in the tin for 10 minutes, then carefully transfer it to a wire rack to cool completely before icing, preventing the icing from melting.
- Prepare the Icing: Beat 75g softened unsalted butter with 150g sifted icing sugar until smooth and creamy. Stir in the dissolved coffee (1 tablespoon instant coffee in 1 tablespoon hot water) until well combined to create a rich coffee fudge icing.
- Ice and Decorate: Spread the coffee fudge icing evenly over the cooled cake. Decorate with fudge pieces or extra chopped walnuts if desired for a textured and decorative finish.
- Serve: Cut the traybake into 16 squares and serve. Store any leftovers in an airtight container for up to 3 days or freeze without icing for longer storage.
Notes
- Adjust the strength of the coffee according to your taste preference for a milder or stronger coffee flavor.
- Store the traybake in an airtight container to keep it fresh up to 3 days.
- This traybake freezes well when uniced; add icing after thawing for best results.
