Some cakes are just so decadent that they call to you. This is one of those cakes. First you get the teasing smell of coffee when you are mixing up the cake batter. Then you get the delicious waft filling the house as the cake cooks. Then, finally, it's time for the taste.
This is a very simple recipe and the cake it produces is not only scrumptious but it lasts for days (if you can make it last that long!)
Coffee & Walnut Cake
3 tbsp instant coffee
100g walnut halves
150g self raising flour
50g wholemeal flour
200g soft light brown sugar
1 tsp baking powder
Filling and Topping
400g icing sugar
2 tbsp instant coffee
Preheat the oven to 180C/350F and grease and line 2, 20cm sandwich tins.
Mix the coffee powder with 2 tablespoons of water from the kettle and finely chop half of the walnuts.
Put the flours, sugar, baking powder in a bowl and combine. Then add the wet ingredients, the butter, eggs, coffee mixture and chopped walnuts. Beat until the mixture is smooth and well combined. Divide evenly between the 2 tins and put them in the oven for 25 minutes on a middle shelf.
Once the cakes are done, check that a cocktail stick inserted into the centre comes out clean, remove and transfer to a wire rack to cool.
For the filling and frosting beat the butter and icing sugar together in a large bowl. Mix the coffee powder with a tablespoon of boiled water, and then add to the buttercream, stirring until combined.
Put the first cake on a serving plate and then coat with a thick layer of coffee buttercream, place the 2nd cake on top and then cover the top of the cake with the remaining buttercream.
To finish, place the remaining walnuts round the edge of the cake and then dive in!