This is a perfect afternoon tea cake. The kids didn't like this one (more for the adults! Yay!) as they weren't keen on the coffee flavour. It goes really well with a nice cup of coffee for that double caffeine hit!.
I also made this one with a bit of a kick in the icing.
225g self raising flour
1 tsp baking powder
1 tsp cocoa powder
225g softened butter
225g caster sugar
4 eggs, beaten
2 tblspns strong coffee (I used 3 tablespoons of instant coffee dissolved in hot water and cooled)
Whiskey Buttercream icing
2 cups icing sugar
2 tablespoons whiskey (optional)
dash of milk
Grease square tin (20x20cm) and heat oven to 180deg C.
Sift flour, baking powder and cocoa together in a mixing bowl. Add the butter, sugar, eggs and coffee and beat really well until fluffy and smooth. Spoon into prepared tin.
Bake for 30-40 mins or until cooked through (check with a skewer). Cool and ice.
Prepare icing by mixing butter and whiskey and icing sugar and beat until a good spreading consistency. If its too stiff then add some milk slowly until its how you want it.
Dust with cocoa powder.