Coffee Nut Cake©

Ingredients

Coffee Cake
  • 7oz-200g Baking Margarine
  • 7oz-200g Self-Raising Flour (sifted)
  • 4 medium Eggs (free-range)
  • 8.8oz-250g Golden Caster Sugar
  • 1 ½ teaspoons Baking Powder
  • 1.7oz-50g Walnut Pieces (finely chopped)
  • 3 tablespoons Instant Espresso Powder (mixed with 3 ½ tablespoons boiling water and left to cool)
  • 2 tablespoons Hazelnut Syrup
Hazelnut Coffee Buttercream
  • 12.3oz-350g Icing Sugar
  • 8.8oz-250g Unsalted Butter (room temperature)
  • 5 tablespoons Hazelnut Syrup
  • 2 tablespoons Cold Water
  • 1 tablespoon Instant Espresso Powder
Decoration
  • 1.7oz-50g Walnut Pieces
  • ½ the Hazelnut Buttercream
  • 7oz-200g Whole Nut Milk Chocolate Bar (blitzed in a food processor to create a crumb texture)

Method

  1. Begin by making the coffee for the cake mix by combining the espresso powder with the boiling water. Set to one side to cool completely
  2. Pre-heat oven to 338˚F/170˚C regular oven or 250˚F /150˚C fan assisted oven and grease two 20cm/8" round cake tins. Set to one side
  3. Make the cake mix. In a large mixing bowl, mix the margarine and sugar together using an electric hand-whisk or stand mixer until it is light in colour
  4. Add one egg, ¼ of the flour and the all of the baking powder and mix again. Add the other 3 eggs one at a time each with a remaining 1/4 of flour, combining the mixture between each addition
  5. Add the pre-prepared cold coffee, walnut pieces and espresso powder. Combine well one last time
  6. Distribute the mix equally between the two greased cake tins. Smooth out both cakes evenly and pop into the oven for 35 minutes (or until you can insert a skewer into the middle and it comes out clean). Remove from the oven and set to one side to cool completely
  7. Once the cakes are completely cool, proceed to making the hazelnut coffee buttercream. In a large mixing bowl, mix together the sugar, butter, syrup, espresso powder and water until thoroughly combined and smooth. Split the buttercream equally in half.
  8. Remove the cakes from the tins. Cover the bottom-side up of one of the cakes with one half of the buttercream and sandwich the other cake on top (top-side facing up) of the cake
  9. Spread the remaining half of the buttercream on the top and around the sides of the cake until it is completely covered
  10. Decorate by pressing the blitzed milk chocolate bar around the side of the cake and sprinkle the walnut pieces over the top of the cake
  11. Best served with a hot cup of tea or coffee!

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