Jemma's Cappuccino Cake with chocolate sprinkles

Serves4-8

Minutes45 + cooling

Difficulty3/10

4 eggs, beaten
3 heaped teaspoons of instant coffee, dissolved in a small amount of warm water
225g softened butter
225g caster sugar
225g self-raising flour
2 tsp baking powder
For the icing:
50g unsalted softened butter
170g icing sugar
2 heaped teaspoons instant coffee dissolved in a very small amount of warm water
1 tsp milk, if needed

Method

Preheat the oven to 180 C. Grease and baseline 2 x 8-inch sandwich tins with greaseproof paper and butter.
Place the eggs in a large mixing bowl and stir in the coffee until dissolved
Sift in the flour and baking powder, and add all of the remaining ingredients and mix until thoroughly blended.
Divide evenly between the baking pans and level the tops with a back of a spoon or by tapping the base of the tin on a flat surface.
Bake each sponge for 25 minutes until well risen and the tops of the cakes spring back when lightly pressed with your finger.
Leave to cool in the tins for 10 minutes and then turn out onto a wire rack and leave to cool fully.
Make your filling by blending together the butter, icing sugar and dissolved coffee mix until smooth. Add milk to thin out if necessary.
When the cakes are fully cooled, use half of the buttercream to sandwich the two sponges together and half-ice the top of the cake.
Finish by sprinkling over your 70% Madagascar flakes. Perfect to enjoy with a hot chocolate!