Chocolate and coffee have worked beautifully in cakes since Victorian times. I’m sure you’ll enjoy this treat!
Ingredients
175g butter
175g caster sugar
150g flour
25g cocoa powder
1 tbsp water mixed with 1 tsp instant coffee granules (like Nescafe or coffee essence)
3 small eggs
Filling
50g butter
1 tsp instant coffee granules in 1 tsp water
1 tbsp cocoa OR 25g melted chocolate
75g icing sugar, or as needed
Method
Preheat the oven to 180 C.
Cream butter and sugar. Add in eggs and coffee. Sieve in flour and cocoa (drinking chocolate will leave you with granulated sugar in your sieve!). Combine well.
Divide batter into two 18cm (7 in) greased and floured tins. Bake for 20 to 25 minutes in the preheated oven.
Do the skewer or bounce test and leave to cool 5 minutes in the tin before turning on to the rack.
For the filling, cream the butter until almost white. Add in flavourings and icing sugar. Spread over one half of the cake when they are cool. Turn the other upside-down so the domed top sits on the icing. Ice with chocolate, coffee or a mixed icing, or melted chocolate with added coffee!
