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 (356°F).
2. Sift the flour, baking powder, and cocoa powder into a bowl. Add the softened butter, brown sugar, whisked eggs, and coffee powder dissolved in hot water. Mix everything into a smooth dough. Grease a square baking pan with butter, line with baking paper, then spread the dough evenly in the pan.
3. Bake for 35-40 minutes, until the cake has risen and is firm to the touch. Remove from the oven and cool on a wire rack.
4. While the cake cools, make the glaze: place milk and softened butter in a bowl set over a saucepan of hot water (do not let the bowl touch the water). Add the chocolate and melt together. Remove from heat, sift in powdered sugar, and stir until smooth with no lumps. Spread evenly over the cooled cake and dust with cocoa powder.
5. Allow the glaze to set for about 10-15 minutes, then cut into small rectangles. You can also cut while the glaze is still soft if preferred.