01
Preheat the oven to 170°C and prepare two 20cm round cake tins with baking paper.
02
In a large bowl combine the coffee, flour, baking powder, brown sugar and salt.
03
Whisk together and set aside.
04
In a separate bowl, cream together the butter, eggs and milk until smooth for about 2 minutes.
05
Gradually add the dry ingredients into the eggs mixture and stir until smooth.
06
Divide the mixture into the two baking tins, bake for 30-35 minutes or until a skewer inserted comes out clean. Cool completely.
07
To make the frosting, whip the butter and vanilla essence until light and fluffy.
08
Gradually whisk in the icing sugar and cappuccino vanilla until fully incorporated.
09
To assemble; sandwich the two layers of cake with half the frosting.
10
Top with the remaining frosting.
11
Drizzle over the chocolate to decorate.
