Ingredients
- 8 ounces butter, softened (U.S. 2 sticks)
- 8 ounces caster sugar (U.S. superfine granulated)
- 3 large eggs (beaten)
- 2 tablespoons coffee extract (U.K. coffee essence)
- 8 ounces self raising flour (sifted, U.S. 2 cups)
- 3 ounces walnuts, chopped (setting aside whole walnuts for garnish)
- COFFEE BUTTER CREAM FROSTING
- 4 ounces butter, softened
- 8 ounces icing sugar (sifted, U.S. confectioners sugar)
- 1 tablespoon coffee extract
How to Make
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Step 1: Butter 2, 8inch cake pans and set aside. Cream the butter and sugar together until pale and creamy
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Step 2: Add the beaten eggs, the equivalent of one at a time, beating well. Add the coffee essence and stir.
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Step 3: Fold in the sifted flour and chopped walnuts. Divide the mixture between the prepared cake pans and bake in a 350 degree oven (Europe: gas marked 4, 180 centigrade) for 45 minutes or until a inserted tooth pick comes out clean. Set aside until cool.
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Step 4: Coffee Butter Cream Frosting: Beat the butter until creamy and slowly add the icing sugar and coffee essence. Reserve some butter cream for the cake's top decoration.
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Step 5: Spread the butter cream between the cooled cakes and sandwich together. Add the reserved butter cream and the whole walnuts pieces on top for decoration.
We hope you enjoy this recipe!
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