2rounded tablespoons of coffee granules or coffee powder
200gunsalted butter softenened
200gsoft brown sugar
4medium eggs lightly beaten
200gself raising floursieved
For the white chocolate frosting
150gwhite chocolate roughly chopped unless you are using chocolate drops/chips
4tablespoonsdouble cream or whole fat milk
250gicing sugar sieved
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Make the cake
Preheat the oven to 180deg conventional or 160deg fan assisted.
Mix the cocoa powder and coffee granules with 2 tablespoons of hot water. Leave to one side to cool. Adding hot water helps to dissolve the coffee granules. Cold water will create lumps. If the water gets cold before all the coffee granules have dissolved, DO NOT ADD MORE WATER as this will affect the consistency of the cake batter. Simply place the dish of coffee inside another dish of hot water stirring occasionally until all the coffee and cocoa has dissolved completely. Leave to one side to cool.
Grease and line the base and sides of 2 x 19 cm (7 & ½ inch loose bottomed cake tins with baking parchment. See my post about how I lined my cake tins.
Using an electric mixer, beat together the butter and sugar until light and fluffy. While keeping the mixer going, gradually add the beaten eggs 1 teaspoon at a time until you have a mousse like consistency. If you feel the cake batter is beginning to curdle add a little of your self raising flour.
Once you have added all the beaten eggs to a nice stable consistency, add the flour and the cooled cocoa/coffee mix. Mix together until well combined.
Pour the cake mixture evenly into the prepared tins. Bake for 15 – 20 mins or until baked. Testing the centre of the cakes, with a skewer until it comes out clean.
Leave in the tins to cool for about 10 mins, before turning out onto a wire rack to cool completely.
Make the White Chocolate Frosting
Melt the chocolate, butter and cream in a heat proof bowl over a pan of gently simmering water. Making sure that the bowl does not touch the water as it could burn the chocolate.
When all the ingredients have dissolved, take the bowl off the heat and add the Vanilla Extract and sieved icing sugar. Mix until you have a thick smooth spreading consistency. If you feel the frosting is a little too runny add a little more sieved icing sugar
Leave to one side to set a little, if needed pop the frosting into the fridge for a couple of mins to firm up slightly.
When your cakes have cooled completely, sandwich the two sponge layers together with about one third of the white chocolate frosting, allowing any to run over the sides. Spread another third over the top and sides of the cake. Smoothing it out as you go along. This may take some time so be patient. If the weather is warm or the frosting is a little runny causing the top sponge layer to move, place a straw down the centre of the cake to help keep it still.
Decorate the top with the remaining frosting using a piping bag with your favourite rosette nozzle. At this stage, if the frosting starts to feel a little loose, either return it to the fridge to firm up a little or add a few tablespoons of sieved icing sugar, giving it a good mix. After decorating, dust the whole cake with sieved cocoa powder.
The cake will keep for a few days in an airtight container.