Ingredients

For the cake:

• 225 g unsalted butter softened
• 200 g granulated sugar
• 4 large eggs room temp
• 80 ml buttermilk room temp
• 1 tsp instant coffee dissolved in 1 tsp of hot water
• 125 g plain flour
• 65 g cocoa powder
• 1 tsp baking powder
• 1 tsp salt

For the icing:

• 110 g icing sugar sifted
• 125 g unsalted butter
• 250 g dark chocolate chips or chocolate broken into chunks
• 200 ml double cream
• 1/4 tsp salt

Notes

• Store in an airtight container in the fridge for up to 4 days. (This cake needs to be stored in the fridge because the icing contains double cream – Feel free to bring is back to room temperature before eating if you prefer)
• You can use heavy cream in place of double cream for the icing
• The icing may need longer than 1 hour in the fridge to reach your desired consistency. If it’s too stiff to spread, let it sit at room temperature until it becomes spreadable again
• Oh and you can’t taste the coffee, I promise!