Yummy Coffee Cake!

I just tried this recipe, it's really good!

Ingredients:
6 oz butter, softened, plus extra for greasing
1 cup golden superfine sugar
3 eggs, beaten
1 1/2 cups self-rising flour, sifted
1/2 cup strong black coffee
Chocolate-covered coffee beans, to decorate

frosting:
1/2 cup milk
4 1/2 oz butter
3 tbsp golden superfine sugar
5 3/4 cups confectioners' sugar

1. Grease and base-line 2x8-inch/20-cm sponge cake pans. Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then fold in the flour and coffee. Divide the batter among the prepared pans and bake in a preheated oven, 350 degrees F/180 degrees C, for 30 min, or until well risen and springy when pressed in the center. Let cool in the pan for 5 min, then turn out and peel off the lining paper. Transfer to wire racks to cool completely.

2. To make the frosting, place the milk and the butter in a pan, set over low heat, and stir until the butter has melted. Remove the pan from the heat and set aside.Place the superfine sugar in a separate, heavy-bottom pan and set over low heat, stir constantly, until the sugar dissolves and turns golden caramel. Remove from the heat and stir in the warm milk mixture. Return to the heat and stir until the caramel dissolves.

3. Remove from the heat and gradually stir in the confectioners' sugar, beating until the frosting is a smooth spreading consistency. Join the cakes together with some of the frosting and spread the rest over the top and sides. Decorate with chocolate-covered coffee beans