An old recipe from the Campbell family in Geelong which my mother used to make. She often didn’t write the method and she didn’t in parts of this recipe. To her the method was second nature. The ingredients are in imperial measure which you will need to modify. You could add espresso coffee or instant coffee instead of the coffee essence. – Ross

4 oz butter
6 oz light brown sugar
Add 2 tsp coffee essence
½ tsp vanilla essence
beat 3 eggs
7 oz self raising flour
1 oz plain flour
½ cup milk
To ½ mixture add 1 tbs cocoa with an extra spoonful of milk.

Bake at 350° 35 to 40 minutes

Coffee cream to fill and cover sides
Cream 6 oz butter with 6 oz caster or icing sugar
2 tbs coffee essence
2 tsp vanilla essence
chopped walnuts

Toffee topping
6 oz sugar
4 tbs water
1 tsp butter
Cook over low heat to a golden brown caramel, shaking saucepan as it begins to tint. Bring to crack. pour a film over the cake top. When it ceases to be sticky mark the cake with a knife ready for cutting.