225g Self-Raising Flour
2 tsp Baking Powder
225g Caster Sugar
3 drops Vanilla Extract
For the buttercream:
100g Brown sugar, light or dark
400g Icing Sugar
2 tsp Vanilla
2 teaspoon of Milk
For the drip:
50g white chocolate
2tsp Flat Brew Coffee Spread
Preheat the oven to 150 degrees celsius
Line or Grease 2 x 8” cake tins or 3 x 6” cake tins, depending on whether you’d like a tall cake or wide cake.
Then sift the flour and baking powder into a large bowl.
Add the rest of the ingredients and beat until thoroughly mixed.
Equally split the batter between the greased tins.
Bake for 30-45 minutes.
Leave to cool in the tins for about 5/10 minutes and then remove the cakes from the tins and leave them to cool for a further 30 minutes – this is to ensure the cake has completely cooled before the icing.
Beat the butter and brown sugar until paler in colour and light in texture.
Add vanilla and mix until it is combined.
Then add the icing sugar and mix.
Add a teaspoon of milk until the icing reaches the perfect consistency.
Melt white chocolate for 1 minute in 30s intervals.
Add a tsp of Flat Brew Coffee Spread and a tsp of oil and stir until combined.
Top the cake with a layer of Flat Brew Coffee spread, a swirl of buttercream and repeat with the next layer.
Cover the cake with a coat of buttercream.
Using a piping bag, pipe drips around the top of the cake.
Pipe swirls onto the top of the cake using a 2D piping tip and sprinkle with grated chocolate.