The two 20cm round cakes baked beautifully, giving a very soft, light yet moist sponge. While waiting for them to cool on a wire rack, I usually place 1/2 a slice of bread on top of each layer to keep the moisture within the cake, and prevent it from drying out.
While the cakes are cooling, I make the espresso infused butter cream ready to fill and decorate the cake. It's probably the best recipe I've used as far as the ratios go between icing sugar and butter (I always used to get it wrong), however this is slightly on the runnier side, which I find perfect for spreading. For piping, I add little amounts of flour to the mixture to thicken it up, yet keep the sweetness the same. You can add as much or as little as you want.
I put quite a decent amount of butter cream in between the cakes, and just enough on top so that the cake itself doesn't show through. After thickening my butter cream, I piped a detailed band around the edge (not too sure what piping attachment is called) and one ring on top to complete it. After dusting with cocoa powder and drizzling with chocolate (coffee and chocolate are lush together!), the cake is complete! Hoping my partner and his colleagues like it! Any reviews I get I shall post on here, also any questions, please ask! Happy baking! :)Click here for the recipe.
