I love the smell of coffee in the morning. Living in Australia for the past four years has made me grown to love coffee – although I am trying my best not to get addicted to it. The first time I made this cake was using instant coffee without any coffee essence added. I couldn’t get the flavour of the coffee into the cake. So I experimented it again, this time, I went out to the cafe and got two espresso shots, hoping that the coffee taste would be stronger. However, it was not fragrant enough. In the end, my friend suggested to use coffee essence and the cake turned out to be perfect. Saves me money buying expensive coffee for the cake too! I made this cake so many times that I have different variations of it. If you prefer a lighter version, use two eggs instead of three. Buttermilk (150ml) can also be used as a substitute for the yoghurt. Hope that you’ll enjoy the cake as much as I did! Ingredients 120g …