Double Chocolate Cake Bars (butter free)

If one were to die and go to chocolate heaven, this is what you'd find on the way...

Hmm, chocolate steps to chocolate heaven.

These are soft cakey bars that give you various chocolate shots through their chocolate sponginess, chocolate chip interior and then, to finish you off, more melted chocolate on top.

As I fed them to my friends over the weekend (I mean that in a very unforceful way of course), I noticed the inclination for these bars to be eaten in pairs. So, either one slice clearly isn't big enough, or they clearly leave you wanting more. I guess one and the same, huh?

Make a batch and have a go at just eating one piece without going for another. Go on, I dare you...

Double Chocolate Cake Bars (butter free)

Print-friendly recipe

For an 8" square tin (18 bars):

2 tbsp cocoa powder
200g self-raising flour
1 tsp bicarbonate of soda
75g white sugar
75g dark chocolate chips
1 egg, lightly beaten
4 tbsp olive oil
200g greek yogurt
1 under ripe banana, mashed
50g dark chocolate, broken into rough chunks

1. Preheat the oven to 180 degrees C.
2. In a large mixing bowl, sift in the cocoa powder, self raising flour and bicarb. Mix in the sugar, then fold in the chocolate chips.
3. In a smaller bowl, gently whisk the egg with the oil and yogurt. Mash in the banana. Add to the flour mixture, folding carefully until just mixed.
4. Pour the mixture into a lined 8" square tin, using a knife to smooth it over. Bake for about 25-30 minutes until springy to the touch.
5. Put the cake on a cooling rack. In the meantime, put a pan on the lowest heat, and gently melt the dark chocolate chunks.
6. Take the pan off the heat, then use a spoon to drizzle the melted chocolate onto the cake. Allow to cool before slicing into 18 bars.

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