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.



Ready in 1 hour
Serves: 8

Ingredients

• 175g (6 oz) butter
• 175g (6 oz) caster sugar
• 150g (5 oz) flour
• 25g (1 oz) cocoa powder
• 1 tbsp water mixed with 1 tsp instant coffee granules (or coffee essence)
• 3 small eggs
• Filling:
• 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

Preparation method

Prep: 40 mins | Cook: 20 mins


1.Preheat the oven to 180 C / Gas mark 4.

2.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.

3.Divide batter into two 18cm (7 in) greased and floured sandwich tins. Bake for 20 to 25 minutes in the preheated oven.

4.Do the skewer or bounce test and leave to cool 5 minutes in the tin before turning on to the rack.

5.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!



Source:http://allrecipes.co.uk
Recipe by keletkezes