- STEP 1
Preheat oven to 180 Celsius. Then beat butter, sugar and cocoa together well.
- STEP 2
In a separate bowl, beat yolk of eggs and mix with milk and vanilla. Then add this egg mixture to creamed butter and beat very well.
- STEP 3
Gradually add sifted flour alternatively with water. Then fold in stiffly beaten egg whites and baking powder.
- STEP 4
Pour mixture into two prepared (20cm) round cake tins and bake for half an hour.
- STEP 5
To make icing, mix the icing sugar, butter and cocoa together and then add just enough of the coffee and milk/cream to get a smooth texture that is not too wet or runny.
- STEP 6
When cake turned out on cooling racks and cool - ice the centre and then top and sides with the butter icing. You can crumble a flake chocolate over the top. Or if you're feeling adventurous - before you ice the cake cover it in a layer of caramel (the one that comes in the tin).