3/4 cup 170 g (6 oz) butter
3/4 cup (175 g) 6 oz granulated sugar
3 eggs
2 tbsp (30 ml) coffee essence
1 1/2 cups (175 g) 6 oz self-raising flour
fudge frosting
3/4 cup (175 g) 6 oz granulated sugar
3 eggs
2 tbsp (30 ml) coffee essence
1 1/2 cups (175 g) 6 oz self-raising flour
fudge frosting
method
1. Butter and base-line a 20.5 cm (8 inch) round cake tin.
2. Whisk the butter and sugar together in a bowl until pale and fluffy. Gradually beat in the eggs and coffee essence. Fold in the flour.
3. Turn into the prepared tin and bake in the oven at 180°C (350°F) mark 4 for about 40 minutes. Turn out on to a wire rack to cool.
4. Split the cake and sandwich with half the fudge frosting. Spread and swirl the remainder over the top.
2. Whisk the butter and sugar together in a bowl until pale and fluffy. Gradually beat in the eggs and coffee essence. Fold in the flour.
3. Turn into the prepared tin and bake in the oven at 180°C (350°F) mark 4 for about 40 minutes. Turn out on to a wire rack to cool.
4. Split the cake and sandwich with half the fudge frosting. Spread and swirl the remainder over the top.
serving amount
serves 6-8
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