- 225g/8oz unsalted butter, plus extra for greasing
- 225g/8oz caster sugar
- 4 free-range eggs
- 50ml/1¾fl oz strong espresso coffee
- 225g/8oz self-raising flour
- 75g/2½oz walnuts (crushed)
- 125g/4½oz unsalted butter
- 200g/7oz icing sugar
- 50ml/2fl oz strong espresso coffee
12 walnut halves, to decorate
- Preheat the oven to 180C/350F/Gas 4.
- In a bowl, beat the butter and sugar together until very light and pale.
- Beat the eggs in a separate bowl and then slowly add the eggs to the butter and sugar mixture making sure that each time you add a small amount of the eggs that you thoroughly stir it in to the other mixture.
- Add the espresso to the mixture and stir well.
- Add the flour a little bit at a time, again making sure it is thoroughly mixed in before you add the next lot of flour. At the same time add the crushed walnuts.
- Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Or use silicon tins because I find that these work best and then it means you don't have to grease and line it.
- Cover the two halves with tin foil and transfer to the oven to bake for 25minutes and then remove the foil and bake for a further 5 minutes.
- Remove the cakes from the oven and leave to cool on a wire rack.
- For the butter cream topping, beat the butter and icing sugar together in a small bowl until pale and light.
- Add the espresso and mix well. I also used a little bit of vanilla in the butter cream as well.
- Spread the butter cream over the top of each cake, then place one cake on top of the other.
- Decorate the top of the cake with the walnut halves and serve in generous slices.