2 teaspoons (10 ml) instant coffee

1 tablespoon (15 ml) hot water

3/4 cup (180 ml) milk

1/4 cup (60 ml) coffee or plain yogurt

3 cups (750 ml) pastry flour

1 tablespoon (15 ml) baking powder

1 teaspoon (5 ml) baking soda

1 cup (250 ml) unsalted butter, softened

1 3/4 cups (430 ml) sugar

1 tablespoon (15 ml) vanilla extract

5 eggs

Dissolve the instant coffee in the hot water. Let cool.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) round cake pans.

In a bowl, combine the coffee, milk, and yogurt.

In another bowl, combine the flour, baking powder, and baking soda.

In a third bowl, with an electric mixer, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating until smooth.

Add the dry ingredients alternately with the liquids, stirring with a wooden spoon.

Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool slightly before unmoulding. Cool completely on a wire rack.

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