Summary

Ingredients

• 225 g butter, soft, plus a little more for reasin
• 225 grams flour
• 0.25 teaspoon ¼ baking powder
• 1 teaspoon cocoa powder, plus a little more for dusting
• 225 g suar, brown
• 4 egg (s), whisked
• 3 tablespoons coffee powder (cappuciono powder, instant) dissolved in 2 hot water

For the glaze:

• 115 g chocolate, white
• 55 g butter, soft
• 3 tablespoon milk
• 175 g powdered suar

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Instructions

1. Preheat the oven to 180 ° C.
2. Sift the flour, baking powder and cocoa powder into a bowl and add the butter, sugar, eggs and coffee. Process everything into a smooth dough and place in a flat baking pan (best greased if the baking pan is square - which would be recommended - line with baking paper, then the cake can be better removed after baking.)
3. Bake in the preheated oven for about 35. 40 minutes, until the dough has risen and is firm. Then take the cake out of the mold and let it cool down on a kitchen rack.
4. In the time for the glaze put the milk and the softened butter in a bowl and place this on a saucepan with hot water. Then add the chocolate and melt it in it. When everything is runny, remove the bowl from the pan and sift in the powdered sugar (so that there are no lumps). When the icing is smooth, spread evenly over the cooled cake. Dust the surface with cocoa powder.
5. The glaze is relatively soft, which makes it easy to cut. It is best to cut into small rectangles. Can also be done before the glaze dries.