Ingredients:
For the sponge:
3 cups self rising flour
1/2 tea spoon of baking powder
1 tea spoon granulated coffee (add a little water until granules melt)
1 and 1/2 cups sugar
2 eggs
4 table spoons butter/margarine
For the Coffee cream icing:
2 table spoons of butter or margarine
2 table spoons icing sugar
1 tea spoon vanilla extract
2 table spoons of double cream
2 teas spoon granulated coffee ( dissolve granules in a little hot water)
Grated chocolate to sprinkle on top.(I used a flake)
Preparation Method:
Preheat oven to 180
Add butter and sugar to a mixing bowl and whisk togother until light and fluffy and paler in colour.
Add one egg in at a time and mix well into the mixture.
Sift in the flour and baking powder and mix well.
Add in the coffee liquid and mix the batter well.
Grease a cake tin and dump in a little flour making sure it's on the base an around the edges.
Pour the batter into the cake tin and put in the middle shelf of the oven for 25 minutes. Do not open the door to check while cooking or your cake will sink.
In the mean time prepare the icing by mixing all of the ingredients together and you get the desired thickness.
Put it in the fridge until the cake is ready.
Once the cake is ready ( make sure by sticking a tooth pick or skewer in the center and if it comes out clean it's cooked,if not put it back in the oven for a further 2-3 minutes until cooked.)
Once the cake is cooked leave it to cool completely.
Once cooled , if your cake is big enough you can gently slice it through the middle and spread some of the cream icing on the bottom half and put the top on and add the remainder of the icing on top of the cake or just ice the cake without slicing in half.
I would recommend that you keep this cake refrigerated as it has fresh cream in it.
Enjoy with a cuppa :)
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