This is a coffee lovers dream, the classic coffee and walnut cake. Four layers of coffee sponge with creamy, coffee buttercream sandwiching them all together, smothered in walnuts.
So good I made it twice and stuck them together to make a mount crumpet sized creation. Can you tell it’s my favourite?! Only a billion calories per slice but hey, it’s not like you’re not going to walk it off!
350g caster sugar
350g plain flour
3 teaspoons baking powder
4 tablespoons milk
4 teaspoons instant coffee (for the sponge)
600g icing sugar
Approx 12 teaspoons iced water to mix
3 teaspoons instant coffee
30g walnuts to decorate
Pre heat oven to 180C / 160C fan
Grease and line 4 cake tins ( 8 inch).
In a large mixing bowl, beat together ( I prefer an electric whisk) your butter, flour, baking powder, eggs and the 4 teaspoons coffee for the sponge. Once it starts to combine slowly add your milk and whisk until smooth and creamy.
Now transfer evenly to your lined and greased cake tins.
Bake in the oven for 40 minutes approximately. Once the tops of the cakes look golden and are springy to the touch they are ready to come out.
Transfer to wire racks to cool.
Meanwhile, mix up your buttercream. Add all your buttercream ingredients to a large mixing bowl and whisk, leaving the water until last so you can add it bit by bit. I bet you can’t resist having a sneaky little try!
Once the buttercream is smooth and creamy and the cakes are cool simply spread the top of each layer with the buttercream and sandwich together.
When you get to the top cake, spread over some extra buttercream and top with walnuts.
Serve with a frothy cappuccino for maximum caffeine rush!