Foodily

Preheat the oven to 180C/160C (fan) and line a 3lb loaf with with non-stick baking paper
In a large mixing bowl, using an electric hand whisk, beat the butter until creamy, then whisk in the granulated sugar until light and fluffy
Whisk in each egg one at a time, making sure they’re fully combined each time
In a small mug, dissolve the instant coffee in 1 teaspoon of hot water, stirring until no coffee granules remain, then mix it with the buttermilk until fully combined and pour it into the mix
Sift in the plain flour, cocoa powder, baking powder and salt, then fold these in using a wooden spoon or a rubber spatula until just combined
Scoop the mix into your prepared loaf tin and smooth it out evenly
Bake in the oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Let the cake cool fully before making the icing

Place all the ingredients for the icing in a medium saucepan and melt on a low heat, stirring constantly until the butter and chocolate have melted and everything is fully combined
Pour the mix into a medium mixing bowl and let it cool to room temperature, then cover it with cling film and refrigerate for at least 1 hour. The icing should thicken to a firm, yet spreadable consistency

Take out about 3 tablespoons of the icing and place it in a microwave-safe bowl or ramekin. Microwave this on a medium heat until melted and smooth
Place the melted icing in a piping bag fitted with a small round nozzle or cut a hole in the piping bag about 2mm wide
Drip the icing nice and slowly around the edge of the cake. Apply more pressure to the piping bag for longer drips and less for shorter ones. See the video for a little extra guidance

Smooth the remaining chilled icing over the cake using a palette knife, the back of a spoon or you could always pipe it on. The choice is yours – Now it’s ready to serve. Enjoy!

Store in an airtight container in the fridge for up to 4 days. (This cake needs to be stored in the fridge because the icing contains double cream – Feel free to bring is back to room temperature before eating if you prefer)
You can use heavy cream in place of double cream for the icing
The icing may need longer than 1 hour in the fridge to reach your desired consistency. If it’s too stiff to spread, let it sit at room temperature until it becomes spreadable again
Oh and you can’t taste the coffee, I promise!