Ingredients: (Serves 8)

175g/6oz unsalted butter (plus extra for greasing)

175g/6oz light muscovado sugar

3 large eggs

3tbsp strong black coffee

175g/6oz self-raising flour

11/2tsp baking powder

115g/4oz walnut halves (plus some for decoration)

 

FROSTING:

115g/4oz unsalted butter

200g/7oz icing sugar

1tbsp strong black coffee

1/2 tsp vanilla essence

 

METHOD:

Preheat oven to 180C/350F/Gas mark 4.

Grease and line the bases of two 20 cm/8 inch sandwich tins.

Cream together the butter and muscovado sugar until pale and fluffy, gradually add the eggs, beating well after each addition, then beat in the coffee.

Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.

Divide the mixture between your cake tins, smooth and level.

Bake in the oven for 20-25 minutes or until golden brown and springy to touch. Turn out onto a wire tray to cool.

 

FOR THE FROSTING:

Beat together the butter, icing sugar, coffee  and vanilla essence, mixing until smooth and creamy.

Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on top and swirl with a palette knife. Decorate with walnut halves.

Please let us know how you get on, why not post your picture of  your cake on our Facebook page!

Enjoy!

chrissy