Instructions

TO MAKE THE MOCHA CAKE:

1. Preheat the oven to 180 c / 356 f  (160 c / 320 f  Fan Forced)
2. Grease two (19 cm /7.4 in)  sponge tins and line each of the bases with baking paper
3. .In a bowl sift together flour, cocoa, cornflourIn another bowl, separate the egg whites from the yolks and put the whites into a mixing bowl.
4. Beat the whites until they form peaks that stand up.
5. Add the sugar a little at a time and beat well repeat has been added and until all the sugar has dissolved.
6. Next add the egg yolks one at a time and beat.
7. Gently fold in the flours, cocoa and coffee into the egg mixture.
8. Lastly add the melted butter and gently mix it through the sponge batter.
9. Scrape half the batter into one greased cake pan and the other half into the other pan
10. Immediately bake in the oven for about 15 minutes or until the cake springs back when lightly touched in the middle.
11. Cool in the pan for a couple of minutes then turn out onto a wire rack removing the paper underneath in the process.
12. Allow to cool..

TO MAKE THE COFFEE BUTTERCREAM FROSTING:  (10 MINS PREP TIME)

1. In a mixing bowl add the butter and salt to it. 
2. Beat until light in colour and smooth
3. Sift the Icing Sugar to remove any lumps and add it to the bowl with the butter in it along with the coffee mixture.
4. Beat continually until it is all very well combined.

TO ASSEMBLE THE CAKE:

1. Cut through the middle on each of the cakes to make 4 layers.
2. With each layer put a few scoops of the buttercream on the cake and spread out (you don’t have to have the layers thick with buttercream – thin layers are fine.)
3. Stack all the layers on top of each other.
4. With the leftover buttercream using a knife scrape it around the sides of the cake.
5. Serve.