2 C Plain Flour
2 C White Sugar
2/3 C Cocoa Powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs
½ C vegetable oil
1 C butter milk (1 C milk with 1 tbsp lime juice left to set)
1 double shot espresso in 1C hot water (or 1 C instant coffee)
Sift dry ingredients and mix. Add wet ingredients, except coffee and mix well. Add ½-1 cup of the coffee to make the batter. Put into two greased 9in cake tins. Bake for 40mins at 180ºC.
Icing
1 block of cooking chocolate
200ml cream
Melt together and spread on cake