• 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


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.