Going retro! Mocha bars are a quintessential children’s favourite that have been around for decades and decades. This, like cinnamon rolls, is a classic I always come back to. Sometimes there’s just nothing better than a simple cocoa cake topped with an equally simple powdered sugar glaze!
The bars are curiously named, really, as they’re not very mocha-y at all – coffee only makes a small appearance in the glaze. Chocolate and coconut bars might be a more appropriate name, but who am I to argue with the curiosities of language. The original recipe is baked in a deep cookie sheet and makes 40-50 bars, but I’m posting the 1/2 recipe I usually make. Should you need to make a bigger batch, just double the recipe!
Mocha Bars (20 bars)
225 ml sugar
150 ml milk
300 ml all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla sugar
2 tablespoons cocoa powder
75 g butter, melted
150 g powdered sugar
1 tablespoon cocoa powder
2 tablespoons brewed coffee
2 tablespoons melted butter (about 25 g)
desiccated coconut (or hundreds and thousands, if you don’t like coconut)
Preheat oven to 175 C. Line a 13″ x 9″ pan with parchment paper.
In a medium bowl, combine all-purpose flour, baking powder, vanilla sugar and cocoa powder. Set aside. Melt butter and allow to cool.
In a larger bowl, beat eggs and sugar until light and fluffy. Add milk and mix.
Sift in the flour mixture and mix. Add melted butter, mix.
Pour batter into the prepared pan and bake for about 25 minutes, or until the cake is just done.
Allow to cool.
To make glaze: Combine powdered sugar and cocoa in a bowl. Add coffee and mix well. Add butter and mix until combined. Frost the cooled cake; sprinkle with desiccated coconut.
Allow the glaze to set and cut into bars.