Method

​1 Preheat the oven at 190°C/fan 170°C/gas mark 5. You will need two lined and greased 20cm (8-inch) cake tins.

2 For the sponge: mix the coffee with a dessertspoon of boiling water in a cup so that it dissolves into an essence. Then place all the ingredients, including the coffee essence, in a mixing bowl and mix to a smooth creamy consistency (an electric hand whisk is ideal for this).

3 Divide the mixture evenly between the two prepared cake tins spreading the mix around evenly as you can. Place them in the centre of the oven and bake for 30-40 minutes by which time the sponges will have risen and be firm and springy to the touch.

4 Leave the cakes in the tins only for a few seconds before turning them out onto a cooling rack. As soon as the sponges are cool sandwich them together with the following easy, light coffee buttercream icing.

5 For the icing: first beat the butter until smooth and then slowly add the icing sugar together until pale and light. Add the coffee and mix well.

5 Spread the buttercream over the top of each cake, then place one cake on top of the other. Finally, decorate the top of the cake with grated chocolate. If it’s not all gone on the first day save it for another day by storing in an air-tight container.