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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 190 degrees.
Mix self-raising flour, melted butter, caster sugar, eggs, baking powder, vanilla extract, coffee, cocoa powder, and water until smooth.
Divide the batter evenly into cake pans.
Bake for around 40 minutes until a skewer inserted comes out clean.
Mix unsalted butter, powdered sugar, vanilla extract, coffee, and hot water until creamy.
Whisk double cream, sugar, and coffee until soft peaks form.
Layer the sponges with buttercream and fresh cream.
Decorate with chocolate and refrigerate overnight.
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Ensure the butter is soft for a smoother buttercream.
Use a skewer to test if the cake is baked through.
Can I use instant coffee?
Yes, instant coffee can be used for convenience.
How do I know when the cake is done?
Insert a skewer into the cake; if it comes out clean, the cake is done.
Can I substitute the double cream?
You can use whipping cream as an alternative.
How should I store the cake?
Refrigerate the cake overnight for best results.
Can I make the cake in advance?
Yes, the cake can be made a day ahead and stored in the fridge.
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