Cake:
2 extra large eggs
375ml sugar
10ml instant coffee powder
5ml caramel essence
500ml cake flour
3ml bicarbonate of soda
7ml baking powder
2ml salt
5ml ground cinnamon
15ml cocoa powder
160ml oil
125ml buttermilk
125ml water
Filling & Icing:
100g butter or margarine
500g icing sugar, sifted
20ml cocoa, sifted
10ml coffee powder
a little milk
Method
Cake
- Beat the eggs and sugar together well until light and fluffy.
- Add the oil, buttermilk, water and caramel essence.
- Dissolve the coffee powder with a little warm water, add to egg mixture and beat to a smooth batter.
- Sift the dry ingredients together and gently fold into egg mixture and beat lightly until mixed well.
- Pour the mixture into two greased 20cm cake tins.
- Bake in a preheated oven at 180 °C for 25 – 30 minutes.
- Turn out onto a cooling rack and cool completely before icing.
- Beat the butter, add the icing sugar and cocoa.
- Mix the coffee powder with a little warm water, add a little milk and mix to a spreadable mixture. (Be careful not to add to much milk as this will make your icing runny).
- Fill and ice the two layers.
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