Sometimes coffee alone isn’t quite enough to give us that ‘pick me up’ in the afternoon when we often get fatigued from the day’s slog. Panic not, with your coffee you can indulge in a slice of this cake. That having been said, it does contain quite a bit of coffee in its own right, so best not to give it to hyperactive children. You could, though, just use decaffeinated coffee. 

ingredients

  • 225g butter, softened
  • 225g golden caster sugar
  • 4 large, free range, organic eggs
  • 225g self raising flour 
  • 1 tsp baking powder
  • 100g chopped walnuts
  • 2 tbsp instant coffee granules, dissolved in;
  • 2 tbsp whole milk

(for the buttercream)

  • 140g butter, softened
  • 500g icing sugar
  • 2 tbsp instant coffee granules, dissolved in;
  • 2 tbsp milk

method

  1. Preheat the oven to 160°C (fan 140°C). Grease 2 x 22cm cake tins, and line the bases with baking paper. 
  2. Place all of the ingredients for the cake into a large mixing bowl and mix together until you have a smooth cake batter. This is why it is vital that the butter is soft; to help it mix. 
  3. Divide the mixture between the two tins (I weigh it to ensure it is even) and bake for 20-30 minutes or until a skewer inserted into the center of each cake comes out completely clean. Cool the cakes on a cooling rack until completely cool.
  4. For the buttercream, in a large mixing bowl place the butter and icing sugar. Using your hand (the warmth will help the process) squeeze the icing sugar into the butter until it is well incorporated and crummy. You should be able to squeeze clumps together. When you have reached this stage, add the milk (into which you have already dissolved the coffee) and mix well, using a wooden spoon, into a smooth, creamy buttercream. Ensure it is well beaten, and that there remain no clumps of buttery sugar. 
  5. To ice the cake, place one of the halves top down on a cake stand and spread 1 third of the buttercream right to the edges. Place the other cake on top, so that the cakes are base-to-base, and spread the remaining buttercream over the top and down the sides. Decorate with any pattern you see fit. I like to add whole walnuts and coffee beans.