True Coffee Cake

I have experimented for a while and have found the way to get proper coffee (ground beans) into the actual cake is to use finely ground coffee...I use double mocha or Cuban. The trick is to cream the butter (220 gms) and add a good 2 to 3 desert spoons to it..that is an individual tasty thing...then let it rest for min 10 hours. Then use that butter in a Victorian sponge! The coffee taste in the cake is superb!