125 g butter or margarine
125 g castor sugar
2 eggs
225 g flour
2 tsp instant coffee powder
3 tbsp milk
1 tsp baking powder
Icing
2 tsp instant coffee powder
50 g cooking chocolate
4 tbsp water
75 g butter
450 g icing sugar
Cream butter and sugar until very light. Beat in eggs, one at a time. Sift together flour,
baking powder and coffee powder and fold into the mixture together with the milk. Divide equally between two greased 6 inch sandwich tins. Bake in a fairly hot oven at gas mark 5/190° C for 35-40 minutes or until firm.
Icing: Dissolve coffee powder and grated cooking chocolate in boiling water. Cream together the butter and 2 tbsp of the sugar. To this add the remaining sugar and liquid alternately, beating until it is smooth and easy to spread. Sandwich the two cakes together with some of the icing, spread the rest of the icing on top and sides.
Chef’s tip: Flour for all cakes should be sifted thrice for light cakes.