This recipe first appeared in Food magazine issue 59.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Buttercream
Method
1.Preheat the oven to 180ºC. Line the base of two 20cm baking pans with baking paper. Dissolve the coffee granules in the water and set aside.
2.Cream the butter and sugar with an electric beater until light and fluffy. Add the eggs one at a time, beating well between each addition.
3.Fold in the flour, baking powder and dissolved coffee liquid. Spoon the mixture evenly into the 2 baking tins.
4.Bake the cake in the preheated oven for 15-17 minutes, or until it is just cooked.
5.Leave the cake to cool in the tins.
6.To make the buttercream, dissolve the coffee granules in the water. Beat the butter, icing sugar and vanilla essence with an electric mixer for 2-3 minutes. Add the coffee liquid. Mix until combined.
7.Cover one base of the cake with 2 tablespoons of the buttercream. Place the next cake layer on top. Spread the remainder of the buttercream over the top and sides of the sponge cake.
