Grease 2 20cm pans and line with greased baking paper. Beat 180g butter and 1 3/4 caster sugar until light and fluffy.
Add 3 eggs one at a time, beating well after additions. Transfer to a large bowl and fold in sifted ingrediants - 1/2 cup plain flour, 1.5 cups SR flour, 1/2 tes bicarb soda, 2/3 cup cocoa, 3 ts dry instant coffee, with combined wet ingrediants - 1/2 cup water and 1/2 cup milk in 2 batches.
Pour mixture into pans and bake for 45min-1 hour in mod temp. Leave in pan 5-10 mins before turning onto wire rack to cool.
Whip cream for middle layer and melt choc and double cream (same quantity) to make ganache icing.
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