Caramel Mocha Cake

Grease two 19cm x 30cm lamington pans. Line the bases and sides with baking paper, extending the paper 2cm above the pan edges.

2 Dissolve coffee granules in water in a heatproof jug. Cool. Reserve 2 tsps.

3 Fold the remaining coffee into the cake batter in a large bowl. Divide evenly between prepared pans and smooth the tops.

4 Cook in a moderately slow oven (160C) for about 25 minutes, or until cooked when tested with a skewer. Remove from the oven and stand cakes in pans for 5 minutes. Turn out onto wire racks to cool.

5 To make the caramel cream, beat cream in a small bowl of an electric mixer until soft peaks form. Whisk caramel in a bowl until smooth. Fold into cream with reserved coffee.

6 To serve, sandwich cakes together with half the caramel cream. Spread remaining caramel cream over top. Dust with sifted cocoa.