10 ml (2 teaspoons) instant coffee
15 ml (1 tablespoon) hot water
180 ml (3/4 cup) milk
60 ml (1/4 cup) coffee or plain yogurt
750 ml (3 cups) pastry flour
15 ml (1 tablespoon) baking powder
5 ml (1 teaspoon) baking soda
250 ml (1 cup) unsalted butter, softened
430 ml (1 3/4 cups) sugar
15 ml (1 tablespoon) vanilla extract
5 eggs

Coffee Frosting

30 ml (2 tablespoons) instant coffee
30 ml (2 tablespoons) hot water
250 ml (1 cup) sliced almonds
375 ml (1 1/2 cups) unsalted butter, softened
1 litre (4 cups) icing sugar



Dissolve the instant coffee in the hot water. Let cool.
With the rack in the middle position, preheat the oven to 350 °F. Butter two 20-cm (8-inch) round cake pans.
In a bowl, combine the coffee, milk, and yogurt.
In another bowl, combine the flour, baking powder, and baking soda.
In a third bowl, with an electric mixer, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating until smooth.
Add the dry ingredients alternately with the liquids, stirring with a wooden spoon.
Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool slightly before unmoulding. Cool completely on a wire rack.
Coffee Frosting
Dissolve the instant coffee in the hot water. Let cool.
In a skillet, toast the almonds. Set aside.
In a bowl, beat the butter, icing sugar and coffee until smooth. Set aside.


Slice each cake in half horizontally. Keep about 500 ml (2 cups) of frosting for the sides and top of the cake. Spread the remaining frosting between the cake layers. Frost the sides and top, then cover with toasted almonds.

Formulation courtesy of Ricardo Cuisine