175 g / 6 oz butter, softened
Plus extra for greasing
200 g / 7 oz golden caster sugar
3 eggs, beaten
225 g / 8 oz self-raising flour, sifted
125 ml / 4 fl oz strong black coffee
Chocolate-covered coffee beans, to decorate
125 ml / 4 fl oz milk
125 g / 4½ oz butter
3 tbsp golden caster sugar
650 g / 1 lb 7 oz icing sugar
- Preheat the oven to 180ºC / 350ºF/Gas Mark 4, then grease and base-line two 20 cm / 8 inch sponge tins. Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, and then fold in the flour and coffee. Divide the batter between the prepared tins and bake in the preheated oven for 30 minutes, or until well risen and springy when pressed in the center. Leave to cool in the tins for 5 minutes, then turn out and peel off the lining paper. Transfer to wire racks to cool completely.
- To make the frosting, put the milk and butter into a saucepan, place over a low heat, and stir until the butter has melted. Remove the pan from the heat and set aside. Place the caster sugar in a separate, heavy-based saucepan and place over a low heat, stirring constantly, until the sugar dissolves and turns a golden caramel. Remove from the heat and stir in the warm milk mixture. Return to the heat and stir until the caramel dissolves.
Remove from the heat and gradually stir in the icing sugar, beating until the frosting is a smooth spreading consistency. Join the cakes together with some of the frosting and spread the rest over the top and sides. Decorate with chocolate-covered coffee beans.