Makes a 3 layer cake 


375g butter

375g sugar 

6 medium eggs 

375g self-raising flour plus 1 tbsp flour

4 tbsp espresso coffee 

2 tbsp cocoa powder 


200g margarine

400g icing sugar 

2 tbsp espresso coffee 

100g melted dark chocolate 


Beat the butter and sugar until light and fluffy. 

Add in half the flour, followed by the eggs and stir together.

Sieve in the remaining flour and fold together. 

Place a third of the cake batter into a loose-bottomed cake tin. 

Add the coffee into the remaining cake mix and stir in. 

Add in 1 additional tbsp of flour and mix this is to balance out the extra coffee.

Place half the cake batter into another cake tin the same size.

Sprinkle in the cocoa powder to the remaining mix and stir together. 

Add the final amount of cake batter into a loose-bottomed cake tin the same size as the others and bake them all at 170c for 20-25 minutes. 

While the cakes bake, mix the butter, icing sugar and coffee to make a coffee butter icing. 

When the cakes are baked remove from the tins and transfer onto a cooling rack. 

Layer up the cake with buttercream between each layer and finish with the melted chocolate. 

Products Used:

MasterClass Non-Stick 46cm x 26cm Cooling Tray

La Cafetiere Edited 4 Cup Stainless Steel Stovetop Brushed Gold

KitchenCraft Tinned 18cm Round Sieve

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle

Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Non-Stick 20cm Loose Base Spring Form Cake Pan