Serves 12-14

Prep time: 10 mins

Bake time: 35 mins 

Flour used: Self Raising 


  1. In a large mixing bowl add the boiling water, coffee and cacao. Mix well with a whisker and let cool down.
  2. Add the eggs, sugar, oil and double cream and whisk until well combined.
  3. Add the flour and baking soda and mix with a spatula.
  4. Pour the mixture into a greased 7 inch tin.
  5. Bake in a preheated oven to 180°C/160° fan/gas 4 for about 35 mins.
  6. Transfer onto a cooling rack and let cool down.
  7. In the meantime prepare the buttercream. Dissolve the coffee in the boiling water and let it cool down. With an electric mixer whisk the butter for 5 mins then add half of the icing sugar and beat for a few mins. Add the remaining sugar and beat for another 2-3 mins. Now  pour the coffee into the buttercream and beat until well combined.
  8. Cut the cooled down cake into 3 disks.
  9. Spread some buttercream on the first disk then cover with the second disk.
  10. Repeat.
  11. Spread a generous amount of buttercream on the top and around the cake, then with the help of a spatula scrape until smooth. Transfer to the fridge for a few hours.
  12. Put the chocolate and water in a glass bowl and melt it in the microwave or over a bain- marie, then use it to make the dripping effect.
  13. Decorate with a few buttercream swirls.

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