Chocolate And Coffee Cake

  1. Beat butter and sugar, add beaten eggs a little at a time.
  2. Sieve cocoa with flour and coffee powder and fold into mixture.
  3. Divide into two greased 8" sandwich tins and bake in a pre-heated oven 190°c (375°f/Gas mark 5) for ½ hour.


  1. Cream butter and icing sugar, dissolve cocoa powder and coffee essence in boiling water.
  2. Beat into butter cream.
  3. Sandwich cakes together using some of the butter icing and spread remainder on top.
  4. Decorate with flaked almonds.
  • 200g/7oz Neills Self Raising Flour
  • 200g/7oz Butter
  • 200g/7oz Caster Sugar
  • 25g/1oz Cocoa
  • 4 Eggs(Beaten)
  • 2 Teaspoon Coffee Powder


  • 110g/4oz Butter
  • 110g/4oz Icing Sugar
  • 2 Tablespoon Cocoa
  • 1 Tablespoon Coffee Essence
  • 2 tablespoon Boiling Water
  • Flaked Almonds to decorate