Chocolate Cake with Coffee Buttercream

You will need 2 x 20cm / 8 inch sandwich cake tins (not loose-bottomed).

1. Preheat the oven to 180°C/160°C Fan/350°F and grease the sides and line the bases of your cake tins, but do not — I repeat, not — use ones with loose bottoms, as this is a very liquid batter.
2. Combine the flour, sugar, cocoa, 2 teaspoons of instant espresso powder, baking powder and bicarb in a large batter jug (for ease of pouring later) or bowl and fork together until thoroughly combined. Whisk the milk, oil and eggs together in another jug, though it can be a much smaller one. Pour these wet ingredients into the dry ones and, just with a wooden spoon or a little hand whisk if you prefer, beat to mix until you have a smooth, but fudgily thick mixture. Finally, and gently, beat in 250ml/1 cup of just-boiled water, making sure to scrape the bottom of the jug or bowl well as you stir and fold. When you have a smooth, dark, glossy and now fairly runny batter, pour equally into the two tins.
3. Put these well-filled tins into the oven and bake for 25–35 minutes — though start checking at 20 — by which time the cakes should be coming away from the edges of the tin, feel firm to the touch on top and a cake tester will come out all-but clean. Don’t worry if they’ve cracked a little on top.
4. Stand the cooked cakes in their tins on a wire rack for 15 minutes, before unmoulding gently and peeling off the lining; proceed carefully as these are tender sponges. Let them cool completely before icing.
5. To make the icing, pulse the icing sugar a good few times in the processor to get rid of any lumps, then add the butter and blitz to mix, scraping down the bowl once or twice. With the motor running again, pour the coffee down the funnel of the processor. Remove the blade, and use a large, bendy spatula to make sure everything is scraped down and combined.
6. Sit the thicker of the two cakes on a plate or stand, flat-side up. Spread generously with about half of the coffee buttercream, then sandwich with the other cake, top-side up. Pile the rest of the buttercream on top, and use a small cranked spatula to spread it, swirlingly, over the cake. Decorate with chocolate-covered coffee beans, however you so wish. I favour a shiny-beaded necklace effect, as you can see.

You will need 2 x 20cm / 8 inch sandwich cake tins (not loose-bottomed).

1. Preheat the oven to 180°C/160°C Fan/350°F and grease the sides and line the bases of your cake tins, but do not — I repeat, not — use ones with loose bottoms, as this is a very liquid batter.
2. Combine the flour, sugar, unsweetened cocoa, 2 teaspoons of instant espresso powder, baking powder and bicarb in a large batter jug (for ease of pouring later) or bowl and fork together until thoroughly combined. Whisk the milk, oil and eggs together in another jug, though it can be a much smaller one. Pour these wet ingredients into the dry ones and, just with a wooden spoon or a little hand whisk if you prefer, beat to mix until you have a smooth, but fudgily thick mixture. Finally, and gently, beat in 250ml/1 cup of just-boiled water, making sure to scrape the bottom of the jug or bowl well as you stir and fold. When you have a smooth, dark, glossy and now fairly runny batter, pour equally into the two tins.
3. Put these well-filled tins into the oven and bake for 25–35 minutes — though start checking at 20 — by which time the cakes should be coming away from the edges of the tin, feel firm to the touch on top and a cake tester will come out all-but clean. Don’t worry if they’ve cracked a little on top.
4. Stand the cooked cakes in their tins on a wire rack for 15 minutes, before unmoulding gently and peeling off the lining; proceed carefully as these are tender sponges. Let them cool completely before icing.
5. To make the icing, pulse the confectioners' sugar a good few times in the processor to get rid of any lumps, then add the butter and blitz to mix, scraping down the bowl once or twice. With the motor running again, pour the coffee down the funnel of the processor. Remove the blade, and use a large, bendy spatula to make sure everything is scraped down and combined.
6. Sit the thicker of the two cakes on a plate or stand, flat-side up. Spread generously with about half of the coffee buttercream, then sandwich with the other cake, top-side up. Pile the rest of the buttercream on top, and use a small cranked spatula to spread it, swirlingly, over the cake. Decorate with chocolate-covered coffee beans, however you so wish. I favour a shiny-beaded necklace effect, as you can see.