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Noir Bar (Coffee and Cream)

Ingredients

Cake Base

  • 1/4 c flour
  • half of 1/3 c cocoa powder
  • 1/8 tsp baking powder
  • a pinch of salt
  • 1/4 c oil
  • 1/2 c sugar
  • 1 tsp vanilla essence
  • 1 egg

Creamy Filling

  • 1/3 c semi sweet chocolate chips
  • 1 tbsp butter/margarine
  • 1 block of cream cheese
  • 3 tbsp butter
  • 3/4 c icing sugar
  • 1/2 tsp cinnamon powder
  • 1 tsp vanilla essence

Top Layer

  • 1 c semi sweet chocolate chips
  • 1/4 c half-half
  • 1 tbsp instant coffee granule such as from Nescafe decaf works too
  • 1/8 c of butter/margarine

Instructions

Cake Base

  • Preheat oven 350 F
  • Mix in a bowl: 1/4 c flour, half of 1/3 c cocoa powder, 1/8 tsp baking powder and a pinch of salt
  • In a separate bowl, mix: 1/4 c oil, 1/2 c sugar, 1 tsp vanilla essence, and 1 egg, with wire whisk
  • Add in flour mixture into egg mixture, stir to combine and pour into a square mold
  • Bake for 25 mins and let cool completely at room temperature before adding filling

Creamy Filling

  • In a bowl, melt: 1/3 c semi sweet chocolate chips with 1 tbsp butter/margarine (30 seconds interval in microwave), let cool for 10 minutes
  • In a separate bowl, beat: 1 block of cream cheese and 3 tbsp butter until smooth, then beat in 3/4 c icing sugar, 1/2 tsp cinnamon powder and 1 tsp vanilla essence. Pour cooled chocolate and beat to combine
  • Pour mixture on top of base and chill at least 4 hours or overnight

Top Layer

  • In a pot, over low-medium heat, melt 1 c semi sweet chocolate chips with 1/4 c half-half and 1 tbsp instant coffee granule such as from Nescafe (decaf works too) and 1/8 c of butter/margarine
  • Let cool for 10 minutes then spread evenly on top of second layer
  • Chill for at least 2 hours before slicing
  • Enjoy~