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Coffee cream filling

for the Coffee glace icing

1. Make cake batter and pour into 2 greased and floured 23 cm (9 inch) layer cake tins.

2. Bake in a moderate oven for 30 to 35 minutes until cooked. Cool on a wire rack.

3. Split each cake in two and place one layer on a plate.

4. Sprinkle with a little of the coffee and spread with a quarter of the filling. Repeat with two more layers.

5. Place top layer in position and leave plain. Keep remaining filling for decoration.

6. Pour glace' icing over top and sides of cake, smoothing it with a knife dipped in hot water.

7. Press chopped almonds around sides and pipe remaining filling on top.

for the Coffee cream filling

Beat softened cream cheese until smooth, add cream, icing sugar and coffee liqueur and beat until light.

for the Coffee glace icing

1. Sift icing sugar and instant coffee into a heatproof bowl, add butter and pour hot water onto butter.

2. Stir until icing has a soft dropping consistency and place over hot water for 1 minute, stirring constantly, until melted.

for the Chocolate Layer Cake Batter

2 tablespoons cocoa
2 tablespoons hot water
185 g (6 oz) butter
1 cup brown sugar
1 teaspoon vanilla essence
3 eggs
2 cups self-raising flour

1. Blend cocoa with hot water and leave to cool.

2. Cream butter, sugar and vanilla essence until fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Fold in sifted flour alternately with cocoa mixture.

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