• 100 g/4 oz self-raising flour
• pinch salt
• 100 g/4 oz butter
• 100 g/4 oz soft brown sugar
• 2 large/standard eggs
• 2 teaspoons coffee essence

Sift the self-raising flour and salt on to a square of greaseproof paper and set aside. Cream the butter and soft brown sugar until light.

Lightly mix the eggs and coffee essence and beat into the creamed mixture a little at a time, adding some of the sifted flour along with the last few additions of egg. Using a metal spoon fold in the remaining flour. Spoon the mixture into two greased and lined 18-cm (7-in) sponge sandwich tins and spread level. Place above centre in a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 20–25 minutes. Allow the cake layers to cool.

Meanwhile sieve the icing sugar into a bowl. Measure the butter, castor sugar, water and coffee essence into a saucepan. Set the pan over the heat and stir until the butter has melted and the mixture is almost boiling. Pour at once into the icing sugar and stir with a wooden spoon until smooth. At this stage the icing is quite thin. Set aside to cool and thicken.

For a coating fudge icing use the mixture when thick enough to coat the back of a spoon generously. For a thick fudge icing leave the mixture until quite cold and then beat with a wooden spoon to a fudge consistency. Use a little of the icing to sandwich the cake layers and spread the remainder on top of the cake. Set aside until quite firm before serving.