You will need:
For the cake:
175g Self-raising flour
175g Caster Sugar
175g Margarine/butter
3 eggs
1tbsp Coffee Granules
1tbsp Boiling Water
For the Buttercream:
115g Icing Sugar
50g Unsalted butter (room temperature)
2tsp Coffee Granules
2tsp Boiling Water
Method:
Grease and line a 6 inch (15cm) cake tin.
To your 1 tbsp coffee granules add 1 tbsp boiler water and mix until well combined. Put this to one side.
Then in a separate bowl, cream together the butter and sugar in a bowl until well combined.
Then add the eggs and the coffee mix and mix well.
Then add the self-raising flour and mix until well combined.
Put the cake mixture into your prepared tin and bake in a pre-heated oven at Gas Mark 4, 180C or 160C fan assisted for about 1 hour 20 mins or until a skewer comes out clean.
Once the cake has cooled we can make the buttercream. To the 2 tsp coffee granules add 2 tsp boiling water and mix until well combined.
In a bowl, add the butter to icing sugar and push the butter into the icing sugar using a fork. This should help keep the icing dust down.
Once the butter and icing sugar are as mixed as they can be, add the coffee mix a bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back.
Cut the cake in half and spread the buttercream over the bottom layer. Sandwich the cake together and enjoy.