( 4 teaspoons instant coffee dissolved in water not boiling, can even be warm)
2 Teaspoons vanilla extract
2 large eggs
Heat oven to 180C
Line the base of 2 x 8” tins or 3 x 6” tins
Combine flour, cocoa powder, baking powder, bicarb, sugar in a large bowl.
Whisk oil, buttermilk, coffee, vanilla & eggs together in a jug, then pour the wet ingredients into the dry mix and blend well, getting all the lumps and bumps out .. Boom! batter done
Pour the mixture into the tins and bake for 30/35 mins until a skewer inserted into the center comes out clean.
Leave to cool in the tin until completely cold, this is a lovely soft sponge so handle with care.
Beat the living daylights out of 250g butter, 500g icing sugar & 50g Cocoa along with 2-3 tablespoons of milk. Whip for at least ten minutes for silky smooth buttercream. It’s much easier to fill and pipe using a buttercream that is light and airy, firm buttercream will tear your cake crumb and your sanity!