Walnut, Coffee & Chocolate Cake

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This indulgent cake is perfect for any celebration and super delicious!

For the Cake
2 8″ cake tins, greased and lined
200g plain flour
200g unsalted, softened butter
200g golden caster sugar
1 tbsp instant coffee
1 tbsp boiling water
2 tsp baking powder
70ml whole milk
4 eggs
50g dark chocolate chips
50g chopped walnuts

For the Buttercream
120g unsalted, softened butter
250g icing sugar
2 tbsp whole milk
1 tsp vanilla extract
1 tbsp hazelnut chocolate spread
50g walnuts, roughly chopped

– Preheat the oven to 180°C / 160°C with a fan.

– Dissolve the instant coffee in 1 tbsp of boiling water.

– Add the unsalted butter, golden caster sugar to an electric stand mixer and whisk for 2 minutes until creamy.

– Add the eggs, flour, and baking powder. Whisk until creamy.

– Add the dark chocolate chips and walnuts. Fold them in.

– Evenly distribute the batter between the two cake tins. Place them in the oven and bake for 25 minutes.

– For the buttercream, whisk the butter for 2-3 minutes until fluffy.

– Pass the icing sugar through a sieve into the mixer, and whisk for another 2 minutes.

– Add the whole milk, vanilla extract, and hazelnut chocolate spread, and whisk for 2 minutes.

– When the cake is baked, remove them from the tins, place them on a cooling rack, and allow them to cool completely.

– To assemble the cake, roughly add a layer of buttercream to the base cake. Then, place the second cake on top and add another layer of buttercream. Finally, decorate with chopped walnuts.

Slice and serve.