This light coffee-and cocoa flavoured sponge is decorated with a rich buttercream topping.
ingredients:
175 gms butter
175 gms caster sugar
3 eggs
175 gms self-raising flour
1 tbsp strong black coffee
1 tbsp unsweetened cocoa powder mixed with 1-2 tbsp boiling water
For the coffee buttercream,
150 gms butter
2 tbsp instant coffee powder dissolve in 1-2 tbsp warm water
275 gms icing sugar
method:
1. Preheat oven to 180 deg.C. Grease two 7" shallow pans. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in the flour.
2. Divide the mixture into two bowls. Fold the coffee into one and the cocoa into the other.
3. Place into the pans separately. Bake for 25-30 minutes and cool.
4. For the buttercream, beat the butter and sugar until smooth and add the remaining ingredients.
5. Sandwich the cakes with a third of the buttercream in between the layer. Cover the top and sides with the remaining buttercream.
