Coffee cake

Takes 3hrs serves 12 4 quantities of basic cake mixture 4tbsp camp coffee For the FILLING AND Decoration 1 x 400g jar Lotus Biscoff spread smooth 1 quantity of basic buttercream 3tbsp chocolate mocha beans

Preheat oven to 180°C/gas 4. Mix a double quantity of cake mixture, using the Camp coffee instead of milk. Divide between two 20cm greased and lined sandwich tins and bake following the basic cake recipe. Make a double quantity of the cake mixture and bake as before. Beat the Biscoff spread into the buttercream. A little boiling water may be added if needed to keep it soft enough to be a spreading consistency. Slice the crusts off the top of each cake, then use the cutters to cut two circles in the centre of each cake and carefully lift the rings out and swap them to give alternate colours. To assemble, start with a layer with an outer coffee ring as the base, alternating the layers, spreading buttercream between all the cut surfaces. Cover the top and sides of the cake with buttercream and scatter the mocha beans on top.