Ingredients

330g butter/margarine

330g caster sugar

330g self raising flour

6 eggs

3tsp baking powder

2tbs coffee granules dissolved in 2tbs of water

Method

1. Place all the above ingredients in a bowl and mix with a whisk or until all combined.

2. Pour into three prepared (greased and lined with greaseproof paper) 8″ cake tins and bake in the oven at 180C/350F/gas mark for 20 minutes until well risen and a skewer inserted comes out clean.

3. Set aside to cool.

Salted Caramel Buttercream

Ingredients

250g granulated sugar

190ml double cream

1tsp salt

1tsp vanilla

320g butter

2tsp salt

1tsp vanilla

400g icing sugar

Method

Keep a very close eye on the caramel as you make it because it can burn in a split second.

1. Place the granulated sugar in a pan.

2. Boil the kettle and measure 125ml of boiling water and pour over the sugar.

3. Place the pan over the lowest heat possible and using the end of a wooden spoon make very small circular motions in the sugar to help it dissolve. Don’t stir too much or the sugar will start to crystallise. If you see the sugar start to crystallise stop stirring and heat very slowly.

4. Once it’s dissolved and you’re left with a clear syrupy liquid turn the heat up and boil without stirring. The syrup will turn brown with a smell of caramelised biscuits, swirl the pan to get an even distribution of colour.

5. You should now be left with a lovely caramel sauce. Whilst that cools we’re going to cream the butter.

6. Blend the butter with the sifted icing sugar, vanilla and salt until lovely and fluffy and creamy, then if the caramel sauce is cool enough beat that into the buttercream.

Construction:

1. Remove the greaseproof paper carefully from all three of your cakes.

2. Pile your buttercream into a piping bag. Snip the bottom until you have a hole about the size or a 20p, about 1.5cm.

3. Pipe a third of the filling in a swirl like a sausage on one cake, make sure you reach the edges.

Place the next cake on top and press down slightly, then use the next third of the buttercream and do the same.

4. Place the final layer on top and pipe the remaining buttercream in a swirl. Then smooth over.