Triple-layer cappuccino cake

Ingredients

• 12 oz butter
• 12 oz caster sugar
• 11 oz plain flour
• 6 eggs
• 3 teaspoons baking powder
• 1 oz cocoa
• 4 teaspoons instant coffee dissolved in as little hot water as possible

For the icing:

• 10 oz butter
• 20 oz icing sugar
• 4 teaspoons instant coffee dissolved in as little hot water as possible

To decorate:

• 150 g grated chocolate

Preparation

• For one cake layer, cream together 4oz butter and 4oz sugar until pale and fluffy.
• Beat in 2 eggs alternating with a spoonful of flour if the mix looks like it is curdling.
• Sieve the remaining 4oz flour with 1 teaspoon baking powder and gently fold into the mix.
• For the chocolate layer use 3oz flour and 1oz cocoa. For each coffee layer use 2 teaspoon instant coffee dissolved in as little hot water as possible.
• Spoon the mix into a greased 8" cake tin and bake for 20-25 minutes at 180°C (the cake should just about be coming away from the sides and should spring back when gently prodded).
• Leave to cool in the tin for 20 minutes before turning out on to a wire rack to cool completely.
• For the filling mix 4oz butter and 8oz icing sugar together with 2 teaspoons instant coffee dissolved in as little hot water as possible. Sandwich the cakes together (coffee-chocolate-coffee) with half the icing between them.
• Mix the icing sugar, butter and coffee together to cover the top and sides of the cake.

Questions

Photos of members who cooked this recipe