Preheat the oven to 180C

Butter and line the base of two deep 20cm (8in) sandwich cake tins

Mix all the dry ingredients together in a mixing bowl

In a separate bowl, mix all the wet ingredients together (excluding the coffee) until the mixture is smooth

Add the dissolved coffee and stir until thoroughly blended

Blend the wet and dry mixtures together until the mixture is smooth

Divide the mixture evenly between the two baking tins

Bake in the preheated oven for about 25–30 minutes until golden brown

Allow the sponges to cool down completely before icing

To Make the Coffee Icing Sugar:

1. Mix the butter and sugar together (while adding the sugar in slowly) in a mixing bowl and beat together until smooth.

2. Add the dissolved coffee in increments and beat until smooth.

Layering the Cake:

1. Once the sponges are cold, slice the top of one cake until it is level and flat – this will be the base layer

2. Add a generous layer of icing to the base layer, and place the second sponge on top

3. Add another generous layer of icing on the top layer and ice around the cake – you can apply it neatly or go for a messier technique

Garnishing:

1. Chop the Snicker Bar into small bits and drizzle on top of the cake