Ingredients:
- 1 cup strong instant coffee (cooled)
- 1 cup buttermilk, or 1 cup milk with one tablespoon white vinegar stirred in
- 1/2 cup Omega NZ Gold Cooking Oil Blend
- 2 eggs
- 1 3/4 cups flour
- 2 cups White Sugar
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Method:
Combine the wet ingredients together.
Add the wet ingredients to the sifted dry ingredients. Hand mix with a wooden spoon, for a couple of minutes until well combined and no lumps.
Fill 2 lined cake tin’s (approx 23cm) to half way each.
Bake for 45 minutes at 170°C, test with a skewer if and if not cooked then continue until cooked at 7 minutes intervals.
Layer the cakes with Vanilla frosting, between and on top, then decorate as desired.
