Ingredients

• 10 oz dark soft brown sugar
• 8 oz butter
• 3 eggs, beaten
• 5 oz self-raising flour
• 1 oz cocoa powder
• 2 level teaspoons instant coffee powder
• 7 tablespoons milk
• 14 oz icing sugar, sifted
•   chocolate flakes, to decorate

Method

1. Set oven at 375°F / 190°C (Mark 5).
2. Cream together 6 oz soft brown sugar and 6 oz butter until fluffy. Gradually add the eggs.
3. Sift the flour and cocoa powder together and fold in.
4. Divide the mixture between two greased and lined 7-inch sandwich tins. Smooth tops and bake for 25 minutes or until firm.
5. Turn out and cool on a wire rack.
6. Put remaining soft brown sugar and butter into a pan with the instant coffee and milk. Heat gently to melt. Bring to the boil and boil for 2 minutes only.
7. Remove from heat and gradually stir in icing sugar. Beat until smooth and stiff enough to spread.
8. Sandwich the cakes together with icing and cover the top. Decorate with pieces of flake.

Notes