Dont be tempted to substitute instant coffee – the cake will take much better if you include a cup of real espresso. This cake is fantastic layered with coffee buttercream and covered in glossy dark chocolate ganache – a MUST for coffee lovers!!!
This cake will keep for upto 4 days once covered and decorated. Can be frozen and will need to defrost overnight.
Coffee and Walnut Cake
325g unsalted butter, softened
325g golden caster sugar
6 medium eggs, beaten
325g sieved self raising (cake flour)
3tbsp baking powder (sieved)
4tbsp ground coffee
225ml boiling water (to yield 4-5tbsp espresso)
150g walnuts chopped
2tsp vanilla extract
Preheat oven to 325 (fan 160), conventional 350 (fan 180) Gas 4. All ingredients to be at room temperature. Prepare 2 sandwich tins – grease and flour as normal. Beat the softened butter until light and fluffy. Make expresso (use can use expresso powder).
Add the sugar, eggs, sieved flour and baking powder, espresso and vanilla extract to the butter in the bowl and mix for 5 mins until light and fluffy. Fold in the chopped walnuts – mixture should drop easily from a spoon. Divide mixture between tins and bake for 45 mins, until cake skewer inserted comes out clean.