Coffee and chocolate cake

Ingredients
2 cups (8oz) self raising (cake) flour
8oz softened butter
1 cup (8oz) castor (fine grained) sugar
4 large eggs
4 level tbs cocoa powder
1/2 tsp salt

Filling
3oz softened butter
1-1/2 cups (6oz) confectioners (icing) sugar
2 tsp instant coffee powder
2 tbs hot water

Method
1. Preheat the oven to 350 deg F (180 deg C). Grease and line two 8 inch cake pans with non-stick paper.

2. Sift the flour and sugar. In a separate bowl, beat the butter and when completely soft, beat in the sugar.

3. Beat the eggs together in a jug then beat into the butter and sugar a little at a time. If the mixture starts to curdle add a little of the flour.

4. Blend the cocoa powder with a very little cold water in a small dish or jug until it forms a soft but not runny paste.

5. Alternately beat the flour and cocoa paste into the butter, egg and sugar mixture until well combined. Evenly divide the mixture between the two prepared cake pans and level the surfaces. Bake for about 30 minutes or until a thin knife or skewer comes out clean.

6. When cooked, turn out on to wire racks and remove the paper.

Filling
6. Dissolve the coffee powder in the hot water and put aside to cool.

7. Beat the butter until soft then add the sugar a little at a time until pale and fluffy.

7. Beat in the cooled coffee mixture.

8. When the cake is comletely cold, spread the filling on one half and then sandwich the two pieces together. Dust the top with a little confectioners (icing) sugar.