Preheat oven to 190°C fan. Grease a 15cm diameter round shallow cake tin with butter.
Coffee drizzle cake: for an extra hit of coffee flavour use a skewer to make holes in the top of the cake after it has been cooked. Drizzle 2 tbsp of chilled espresso coffee over the top of the cake and allow the coffee to soak in for at least 30 minutes before applying the icing. I used this method with the cake that is pictured in this post.