About this recipe:Taking the traditional Victoria sponge variants of chocolate and coffee and putting them together! It all came about from the other half's love of coffee chocolates. I suggest you should be familiar with making sponges before attempting this, but it's pretty easy.
1 tbsp water mixed with 1 tsp instant coffee granules (or coffee essence)
3 small eggs
50g (2 oz) butter
1 tsp instant coffee granules in 1 tsp water
1 tbsp cocoa OR 25g (1 oz) melted chocolate
75g (3 oz) icing sugar, or as needed
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Method Prep:40min › Cook:20min › Ready in:1hr
Preheat the oven to 180 C / Gas mark 4.
Cream butter and sugar. Add in eggs and coffee. Sieve in flour and cocoa (drinking chocolate will leave you with granulated sugar in your sieve!). Combine well.
Divide batter into two 18cm (7 in) greased and floured sandwich tins. Bake for 20 to 25 minutes in the preheated oven.
Do the skewer or bounce test and leave to cool 5 minutes in the tin before turning on to the rack.
For the filling, cream the butter until almost white. Add in flavourings and icing sugar. Spread over one half of the cake when they are cool. Turn the other upside-down so the domed top sits on the buttercream. Ice with chocolate, coffee or a mixed icing, or melted chocolate with added coffee!
The more coca you add, the more self-raising flour you lose, so if your cakes start to get a bit solid, add a teaspoon of baking powder in to give it a lift.
This recipe was edited by Allrecipes staff, to conform to measures and ingredients that are familiar to British and Irish home cooks.
Had to make two of these for a party on demand of my friends who were going! I managed to scrounge a few crumbs...!! I used a mix of melted chocolate, made-up instant coffee and icing sugar for the icing and it was gorgeous. - 11 Nov 2008