1⁄2 cup boiling water
2 level tablespoon instant coffee granules
3⁄4 cup oil
1 cup sugar
1 teaspoon vanilla essence
3 teaspoon baking powder
1 1⁄2 cups flour
1⁄2 cup water
1 cup sugar
3 tablespoon instant coffee granules
Salted caramel buttercream
1 tin caramel treat
2 cups unsalted butter softened (at room temperature)
1 teaspoon salt
1 tablespoon coffee syrup
½ cup fresh cream
1 cup chocolate
Preheat oven to 180°c.Mix together water and coffee.Sift dry ingredients.Beat oil and sugar. Add eggs gradually with vanilla essence.Mix in coffee mixture and dry ingredients alternately.pour into 2 greased cake tins.bake for 30 minutes or until done.remove from oven and allow to cool slightly before turning out.
For syrup:mix all ingredients and bring to boil and see that sugar is dissolved.
Buttercream: Beat butter until light & fluffy.Add in caramel treat, salt and coffee syrup.Beat well.
Ganache:Heat cream till simmering. Remove from heat. Add in choc and whisk till smooth.
To assemble:Drizzle syrup over cake. spread with a thin layer of Buttercream. Top with other cake. Drizzle cake with syrup then cover cake in a thin layer of Buttercream. Place in freezer for about 20 minutes till butter cream sets.Pour cooled choc Ganache over. Let it set and decorate as desired.Zaakirah