This is always a great favourite in our house. I made it with the Yogi on Sunday afternoon and there wasn’t much left by Sunday evening.
1 tablespoon instant coffee powder
1 tablespoon boiling water
175g butter, softened
¾ cup sugar
1 teaspoon vanilla bean paste (or vanilla essence)
1 ½ cups plain flour
1 ½ teaspoons baking powder
3 tablespoons milk
2 cups icing sugar
1 teaspoon melted butter (this is what makes it shiny)
2 tablespoons boiling water
1 tablespoon coffee powder
1 teaspoon coffee essence (I use Camp Coffee and Chicory Essence)
Dissolve coffee in boiling water. Cream butter, sugar, coffee mixture and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together and fold it in. Stir in milk.
Pour cake mixture into two greased sandwich tins (about 20cm across). Bake at 180C for 20-25 minutes.
Make the icing by dissolving the coffee powder in the water. Beat all the ingredients together with a fork. Add the liquid a little bit at a time so that the icing doesn’t get to runny. You want it quite thick and spreadable, so you may not need all the water.
Fill and ice the cake with coffee icing; if you dip a blunt knife in boiling water to spread, the icing doesn’t stick so much.
Decorate with walnut pieces or chocolate-covered coffee beans.