Serves 8
250g softened unsalted butter
200g (1 cup) caster sugar
2 eggs
1 tbsp coffee essence
250g (2 cups) plain flour
1 tsp baking powder
1 tsp bi-carb of soda
1/2 tsp salt
2 tsp finely ground fresh coffee
200ml buttermilk
Preheat the oven to 180degC. Grease a 23cm round tin – we used a 1.2 litre stainless steel bowl .
Cream the butter and sugar until light, add the eggs one at a time, beating well after each addition.
Stir in the coffee essence. Sift the remaining dry ingredients together and stir through the ground coffee.
Fold the dry ingredients through the mixture, alternating with the buttermilk and finishing with the flour.
Pour into the prepared tin and bake 45 – 55 minutes. Cool in the tin for ten minutes then turn onto a rack
to cool completely. Cover with chocolate ganache and sprinkle with chocolate covered coffee beans.