Mocha Victoria spongeby Georgie Walters |
| Preperation time: 20 mins Cooking time: 25 mins Serves: 8 |
| Recipe Ingredients |
| 175g butter; 175g caster sugar; 3 eggs; 175g self-raising flour, sifted; 15ml strong black coffee; 1 tbsp cocoa powder, dissolved in 1-2tbp boiling water; for buttercream: 150g butter; 2 tsp instant coffee; 275g icing sugar. |
| Recipe Method |
| Grease and line two 18cm cake tins. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Fold in the flour. Divide the mixture into 2 bowls. Into one bowl fold in the coffee. And into the other fold in the cocoa. Spoon the mixtures into the two cake tins and level the tops. Bake for 25 minutes at 180c/gas4. Turn out on a wire rack to cool. To make the buttercream, beat the butter until soft and then gradually beat in the remaining ingredients until smooth. Sandwich the cakes together with a third of the buttercream, then spread the remainder over the top and sides. |
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