Cream butter and sugar. Add in eggs and coffee. Sieve in flour and cocoa. Combine well.
Divide batter into two 18cm greased and floured cake tins. Bake for 20 to 25 minutes in the preheated oven.
Test with a skewer, and if done, leave to cool 5 minutes in the tin before turning on to the rack.
For the filling, cream the butter until almost white. Add in flavourings and icing sugar. Spread over one half of the cake when they are cool. Turn the other upside-down so the domed top sits on the filling.
Ice with chocolate, coffee or a mixed icing, or melted chocolate with added coffee!
The more cocoa you add, the more self raising flour you lose, so if your cakes start to get a bit solid, add a teaspoon of baking powder in to give it a lift.
I'd never made a sponge before, and the first one of this I made came out really dense. It was only after I spoke with my gran that I found out that a sponge needs equal weights of butter, sugar, flour AND egg that I thought to weigh the egg before I added it to the mix ... and that everything needs to be aerated.
Apart from that, it's a fairly easy recipe. - 11 Apr 2012