1/4cupor 30 g cocoa powder plus extra for decoration
1/4cupor 60 ml milk
3teaspoonsStrong Coffee Granules
1 3/4cupsor 400 ml of whipping or heavy cream
Preheat oven to 160 C, 325 F. Grease and lightly flour two 8 inch or 20 cm loose bottomed round cake tins.
Sift flour, salt and baking powder. In a separate bowl, sift cocoa powder. Dissolve the coffee granules with the 3 tablespoons of hot water in a cup.
Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.
Add egg mixture, a little at a time to the batter. Then add half the flour, then milk, then the rest of flour.
Divide cake batter mixture into 2 bowls. Add the cocoa into one of the bowls and and mix, together with the dissolved coffee until all combined.
Alternate spoonfuls of vanilla and chocolate cake mixture into both tins. Use the end of a spoon handle to swirl around the mixture. *** Don't over swirl. You want to leave the batter so you can see the different colours.
Bake 30 - 35 mins or until skewer comes out clean. Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack. Allow to COMPLETELY cool before frosting.
*** Please note, bake times will vary slightly so please check for done - ness after 25 - 30 minutes of baking.
For the Whipped Cream Frosting:
Mix the gelatin in the hot water and let dissolve for 5 mins. Add a little cream into the gelatin mixture.
Whip the cream until soft peaks adding the sugar slowly. Add the vanilla extract. Then add the gelatin mixture and whip till stiff peaks.
Spread some frosting on the surface of one cake, place the other cake on top and frost the sides and top of the whole cake. Put a light dusting of cocoa powder on the top. Refrigerate for at least an hour for the frosting to firm up a little then serve with a nice latte coffee!