Cream
butter and sugar until very light. Beat in eggs, one at a
time. Sift together flour, baking powder and coffee powder
and fold into the mixture together with the milk. Divide
equally between two greased 6 inch sandwich tins. Bake in a
fairly hot oven at gas mark 5/190º C for 35-40 minutes or
until firm.
Icing: Dissolve coffee powder and grated cooking
chocolate in boiling water. Cream together the butter and 2
tbsp of the sugar. To this add the remaining sugar and
liquid alternately, beating until it is smooth and easy to
spread. Sandwich the two cakes together with some of the
icing, spread the rest of the icing on top and sides.
Chef’s tip: Flour for all cakes should be sifted thrice
for light cakes.
