Preheat your oven to 180c and line two 15cm loose bottom cake tins with baking paper.
In a large mixing bowl, combine all of your dry ingredients and mix to combine.
Pour in your wet ingredients and fold the mixture together until you're left with a smooth cake batter.
Divide this evenly between your cake tins and bake for 30-35 minutes or until cooked through and golden.
Whilst your cakes are cooling, use an electric whisk to beat the butter until pale and fluffy in appearance. Gradually add in the icing sugar and coffee whilst continuing to mix.
Once your cakes have cooled, spread a generous layer of buttercream over one of the layers and place the second tier on top. Use the remaining icing to frost the cake and decorate to your desire!