Instructions

1. Preheat oven to 175 C/350 F Grease an10 x 8" fluted cake tin.
2. In a large mixing bowl, add 200g sugar and 200g butter
3. Cream the butter and sugar for 5 mins. Add vanilla extract
4. Then add eggs one at a time beating for 30 seconds on high between each addition.
5. Fold 200g flour into the creamed mixture in 2-3 stages adding 2 tbsps milk in between.
6. In a small mixing bowl, add 100g flour and 50g cocoa powder and mix to combine.
7. Cream 100 g butter and 100g sugar together for 5 mins.
8. Add egg and mix for 30 seconds on high speed.
9. Fold in flour and cocoa into creamed butter and sugar in two stages, adding coffee in between.
10. In your prepared cake tin. Place a scoop of vanilla and a scoop of chocolate batter side by side and continue the sequence until the entire base is covered.
11. Use the remaining batter to top-up/heighten the layers.
12. Gently level the tops if possible and place the pan in the preheated oven and bake for 45-50 mins until cake tester inserted in the centre comes out clean.

• Servings : 12-15
• Ready in : 70 Minutes
• Recipe Type :