By Danielle Hoe
This is the perfect recipe if you want to incorporate coffee subtly into cake.
This cake has a hint of coffee with a smooth buttercream and a crunch of walnuts to add texture to create the perfect combination.
Serves 10 to 12
Preparation time- 30 minutes
Cooking time- 30 minutes
For the cake-
- 225g of unsalted butter
- 225g caster sugar
- 4 free range eggs
- 50ml of strong espresso coffee (we used Dowe Egberts but you can use your favourite coffee)
- 225g self raising flour
- 75g of chopped walnuts
For the buttercream-
- 125g unsalted butter
- 200g icing sugar
- 50ml of strong espresso coffee
- coffee beans to decorate
- Preheat the oven to 180°c
- In a bowl cream the butter and sugar together until it’s light and pale
- Add the eggs one at a time. Mix the egg until it’s fully combined before adding the next egg
- Add the espresso to the mixture and then stir well
- Add the flour into the mixture and stir until it’s fully combined
- Spoon the mixture into two lined and greased sandwich tins
- Put into the oven and bake for 25 to 30 minutes or until the cakes have turned golden brown and when a skewer is inserted into the middle it comes out clean
- Remove the cakes from the oven and move them onto a wire rack to cool
- While the cakes cool, cream the butter and sugar together in a bowl until light and fluffy for the buttercream topping.
- Add the espresso to the buttercream mix and stir until fully combined
- Spread the butter cream over one half of the cake and then place the other half on top
- Spread the rest of the buttercream on top and then decorate with the coffee beans however you like
The basic recipe can be found on the BBC food website.