This has got to be one of our favourite teatime cakes. The rich bitterness of coffee against a sweet, toothsome icing and soft sponge is utterly irresistible. Ours gets a bit of a glow up by topping with caramelised walnuts and chocolate buttons. Somehow the chocolate enhances the coffee flavour.
Ingredients
- 4 medium eggs
- 225g caster sugar
- 225g butter
- 225g self-raising flour
- 1 tsp baking powder
- 1 tbsp fine coffee grounds
- 100g finely chopped walnuts
For the buttercream:
- 125g unsalted butter
- 250g icing sugar, sifted
- Sea salt to taste
For the icing:
- 250g icing sugar, sifted
For the caramelised walnuts:
- 100g caster sugar
- Handful whole walnuts
To use throughout:
- 1 mug of very very strong coffee, cooled
To finish:
- 1 large pack chocolate buttons
Method
1. Set the oven to 190C and grease and line two 20cm round cake tins.
2. For the sponge, beat together the sugar and butter until really really creamy. Gradually beat in the eggs and flour. You want the mix to be a thick, dropping consistency. Stir in the coffee grounds, chopped walnuts and 2-4 tbsp of the strong coffee.
3. Spoon evenly into your tins and bake for 20-25 minutes until risen and soft but firm. Allow to cool completely.
4. Meanwhile make the caramelised nuts. Place the sugar in a small pan with a splash of water and pop a lid on. Warm on the lowest setting of your hob until the sugar’s dissolved, then remove the lid and turn the heat up, cooking the sugar to a deep amber colour. Toss the walnuts in the caramel and carefully spoon each individual one onto a lined tray to cool.
5. For the buttercream, beat together the butter and icing sugar. Add a few spoons of the cooled coffee, a teaspoon at a time, until it’s creamy and thick. Beat in sea salt to taste.
6. For the topping combine the remaining 250g icing sugar with enough cold coffee to make a thick icing the consistency of double cream.
7. To assemble chop half the caramelised walnuts roughly.
8. Spread the buttercream on top of one of the cooled cakes, and sprinkle over the chopped caramelised walnuts. Place the other cake on top and spread over the glace icing. Decorate with the whole caramelised walnuts and chocolate buttons.
