A dense, nutty textured cake, with an intense coffee flavour. Use a high strength espresso powder if you can. I used Percol Black & Beyond Espresso
instant coffee powder. I saw it at the supermarket and when it said Dark and Intense, I just had to buy it.
Don’t use freshly brewed coffee as you will be adding unnecessary additional liquid into the cake batter.
Have a slice or two with a fresh brew of the same coffee.
Will keep in an airtight container for a couple of days.