330g unsalted butter (or 50/50 butter and baking margerine), softened, plus extra for greasing

330g caster sugar

6 medium eggs

330g [UK] self-raising flour. (If you’re from the US, your self-raising flour has added salt so instead use the same quantity of all-purpose flour and add a generous 2 tsp of baking powder)

6 tbsp strong espresso coffee

(for the benefit of those in North America) 1 cup equals 150g

For the coffee cream cheese icing: 1 batch of cream cheese icing and 2 tsp extremely strong espresso coffee

For the coffee syrup: 100g caster sugar, 2 tbsp strong espresso coffee, 70ml water

Chocolate-dipped coffee beans, to decorate

Preheat overn to 180°C (160°C fan, 350°F, gas mark 4). Grease and line the bases of two deep 18cm sandwich or cake tins.

Cream the butter and sugar in a stand mixer until pale and fluffy.

Add the eggs, two at a time, beating well and alternating with 2 tablespoons of the flour before adding the next two eggs. Scrape the bowl down after each flour addition.

Add the rest of the flour and mix on a slow speed until just combined.

Stir in the espresso.

Divide the mixture evenly between the two tins and smooth with a palette knife - you can weigh them to check that you have the same amount in each.

Bake for 25-30 minutes until the cakes spring back to the touch. Leave in the tins to cool completely.

Make the cream cheese icing. Add the coffee essence. If the icing is still a bit soft, chill it in the fridge for 1 hour.

To make the syrup, heat the sugar, coffee and water together in a pan until the sugar is fully dissolved.

Trim any doming on the top of the sponges, then slice each cake horizontally into two even layers.

Place one layer on a cake board or plate, drizzle with some syrup, then spread with coffee cream cheese icing.

Repeat with the next two layers of cake, then place the final sponge layer on top.

Coat the cake with the rest of the coffee cream cheese icing and decorate with chocolate-dipped coffee beans.