I’m a coffee addict, and this is the perfect accompaniment to my mid-morning cappuccino fix. It’s one of these cakes you can’t stop picking at... creamy coffee deliciousness...


220g unsalted butter, soft, plus extra for greasing

220g brown sugar

3 large eggs

60g strong brewed coffee, cold

50g golden syrup

220g self-raising flour

1 tsp baking powder

Buttercream Filling

300g caster sugar

150g unsalted butter, soft

20g single cream

100g strong brewed coffee, cold

1 tbsp cocoa powder for dusting


Pre-heat oven to 180/fan 160c/gas mark 4 For the sponges: Place the butter and brown sugar in a bowl and cream with a whisk until light and fluffy, and in the eggs and whisk until incorporated. Then add in the coffee, golden syrup, baking powder and flour and whisk until fully combined.

Divide the batter between two cake tins (approx. 450g per tin) and bake in the oven for around 25 minutes until a skewer comes out clean. Leave to cool for 5 minutes before removing the sponges from the tins. Leave to cool completely.

Add the sugar, butter, cream, and coffee and whisk until light and fluffy. Brush one of the sponges with the butter cream, place the other cake on top and spread the reaming mix over the top and sides. Dust with the co-co powder and serve.