Place butter and condensed milk in the bowl. Beat on medium speed until light and fluffy.
Add half the Egg Mixture to the Butter Batter. Whipped till well mixed. Gently fold in the Flour Mixture and fold lightly together with the rest of the Egg Mixture.
Divide the batter into 2 portions. Set ONE portion aside and to the other portion add the coffee powder, chocolate powder and camp essence.
Alternately scope both the batters into your prepared pan and gently smooth the top. Then bang your pan twice before putting it to bake.
Reduce the heat of your oven from 200C to 170C and bake for 10 minutes. Then reduce oven temperature to 130C for a further 70 minutes or until cake is cook. (My oven is fan assisted)
When cake is done, remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for about 20 or so minutes, then turn out onto a cooling rack to cool completely. This can take about an hour!