For the sponge
100g Butter at room temperature
150g Caster sugar
3 x Eggs
200g Self-raising flour
125g Fairtrade dark chocolate
4 heaped tsp Fairtrade granulated coffee
For the Icing
1 tbsp Milk
1 tbsp Fairtrade coffee granules
300g Icing sugar
25g Fairtrade dark chocolate
Pre-heat the oven to 180°/350°F/Gas Mark 4 and grease two 8 inch circle cake tins.
Melt 125g of the chocolate and butter in bowl over a pan of simmering water.
In a small bowl heat the milk in the microwave and dissolve the coffee granules in the milk.
Stir the sugar into the butter and chocolate and add the milk and coffee mix.
Whisk in the eggs one at a time, and whisk in the flour.
Evenly divide the batter into the tins and bake in the oven for 12- 14 minutes until a skewer comes out clean.
Cool on a wire rack.
To make the icing; heat the milk in the microwave and dissolve the coffee granules in the milk.
Mix the butter, milky coffee and sugar together until light and fluffy.
Spread half of the mix over each cooled cake layer and sandwich together.
Grate the chocolate over the top of the cake to create a cappuccino look.