Ingredients

  • 250g butter or margarine
  • 200g caster sugar
  • 60g golden syrup
  • 4 large eggs
  • 250g self-raising flour
  • 1 level tsp baking powder
  • 3 tbs coffee essence (Camp coffee)

For the filling and decoration:

  • 200g unsalted butter, at room temperature
  • 400g icing sugar
  • 2-3 tbs coffee essence
  • 2 tsp cocoa powder, for dusting
  • 2 x 20cm (8in) sandwich tins, buttered and base-lined

 

Method

  1. Set the oven to 190°C/375°F/Gas 5. Put the butter, sugar, syrup and eggs in a large mixing bowl. Sift in the flour and baking powder, and add the coffee essence. Whisk together for 1-2 mins until the mixture is smooth, light and fluffy.
  2. Divide the mixture between the two tins and spread evenly. Bake in the centre of the oven for 25-30 mins, until well-risen and firm to the touch. Turn the cakes out on to a wire rack to cool.
  3. To make the filling: Beat the butter, icing sugar, coffee and 2 tbs water together until smooth, light and fluffy. Place one of the cakes on a flat serving plate and spread with half the buttercream. Place the second cake on top and spread with the rest of the buttercream, swirling the top. Dust with cocoa powder. Slice to serve. Store in an airtight container. It will keep a couple of days.