Ingredients:
125g plain flour
125g caster sugar
125g butter
2 medium sized eggs
2 ounces of cocoa powder
1 tablespoon of Camp coffee
1 teaspoon of baking powder
200ml double cream
Method:
Preheat your oven to 180 degrees C
Beat the butter and sugar together
Add one of your eggs to the butter and sugar and beat until smooth.
Add the other egg and beat until mixed in well.
Sieve your flour and cocoa powder in your bowl and fold into your mixture until it is all mixed together well.
Add your camp coffee.
Lastly add your baking powder and mix I really well.
Divide between two 7 inch greased sandwich tins and then bake in the oven for 25 minutes.
For the filling...
Let the cake cool down completely before putting the cream filling in.
Whip the double cream just so it thickens, not too much else you'll have butter!
Spread it over one of the bottom two cakes and place the other cake (facing upwards) on top of the cream, so that the cream is sandwiched between. Then sprinkle with a little icing sugar if you like to finish it off.
