Ingredients:
Cake:
- 6 eggs
- 1 1/4 cups caster sugar
- 3/4 cup self-raising flour
- 1/4 cup plain flour
- 1/2 cup cornflour
- 1/4 cup cocoa
Filling:
- 600ml thickened cream
- 2 tsp instant espresso powder
- 1/4 cup hot water
- 1/4 cup caster sugar
Icing:
- 125g butter, softened
- 2 cups icing sugar, sifted
- 3 tbsp cream
- 1 tsp vanilla paste
Decoration:
- 280g Maltesers
Instructions:
- Cake: Preheat oven to 160°C. Grease three 20cm tins. Beat eggs until tripled in size, gradually adding sugar. Sift and fold in flours and cocoa. Bake for 18 minutes. Cool.
- Filling: Dissolve espresso in water. Whip cream and sugar, mix in espresso.
- Icing: Beat butter, gradually adding icing sugar, cream, and vanilla until soft.
- Assemble: Layer cakes with coffee filling, cover with icing, and coat in crushed Maltesers. Serve and enjoy!
