Preheat the oven to 190°C/170°C fan/375°F/Gas Mark 5.

Grease and line two 8inch round cake tins with parchment paper and set aside.

In a free standing mixer, beat together the butter and the light brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, until they are all combined.

In a small jug or bowl whisk together the coffee powder and the milk until the coffee has dissolved.

Gently fold the flour through your egg mixture before adding the coffee milk and folding to combine.

Divide the cake mixture evenly between the two prepared tins and bake in the centre of the oven for 25-30 minutes until a skewer inserted comes out clean.

Allow to cool in their tins on a wire rack.

While the cakes are still hot, make your coffee syrup by mixing all of the ingredients for the syrup in a small saucepan and set the pan over a medium heat.

Bring to the boil and stir until the sugar is fully dissolved.

Using a skewer and while still hot poke holes all over the top of the cake and pour the hot syrup all over.

Leave the cake to cool fully.

Meanwhile, make the icing by beating the butter, icing sugar and condensed milk together in a free standing mixer until all the ingredients are well combined and the icing is light and fluffy.

To assemble, turn the cakes out of their tins, placing one cake on your serving plate and top with about one third of the icing.

Place the second cake on top and spread the remaining icing all over the top and sides of the cake.

Dust with a little cocoa powder and serve.