• Serves 8-10 *

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Picture: Robert Duncan/The West Australian

  • Serves 8-10 *

_Cake _

  • 1 2/3 cups flour *

  • 1 tsp bicarbonate of soda *

  • pinch salt *

  • 1/2 cup cocoa *

  • 1 tbsp instant coffee *

  • 1 cup caster sugar *

  • 1 cup buttermilk *

  • 1/2 cup flavourless oil *

  • 1 tsp vanilla extract *

  • 1 tub vanilla ice-cream *

  • 1 tub Connoisseur Cafe Grande ice-cream or *

  • similar coffee ice-cream *

  • _To decorate _ *

  • whipped cream *

  • dark chocolate *

  • Flake chocolate bars *

  • chocolate-coated coffee beans *

  • *Preheat the oven to 180C. Line two 20cm springform baking tins with baking paper. Sift the flour, bicarbonate of soda, salt and cocoa into a large bowl, add the instant coffee and caster sugar and stir until combined. Add the buttermilk, oil and vanilla and stir until smooth. Pour equal amounts of batter into the tins and bake for 30-35 minutes or until an inserted skewer comes out clean. Cool in the tins for 10 minutes then turn out on to a wire rack. When the cakes are completely cold place alternate scoops of vanilla and coffee ice-cream on the top of one of the cakes, top with the second cake and repeat the process before placing in the freezer for at least a couple of hours. When you are ready to serve decorate lavishly with whipped cream, melted dark chocolate, Flake pieces and chocolate-coated coffee beans.