For the sponge:
370g unsalted butter, at room temperature
370g caster sugar
8 eggs, beaten
2 tsp vanilla extract
300g self-raising flour, sifted
50g espresso powder
2 tsp baking powder
2 tbsp milk
50g walnuts, chopped (optional)
For the buttercream:
250g icing sugar
25g espresso powder
140g unsalted butter, at room temperature
100ml brewed coffee
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line two deep 20cm tins with non-stick parchment paper
- In a large bowl, beat together the butter and sugar until light and fluffy. Gradually stream in the beaten eggs, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the flour, espresso powder and baking powder until just combined. Stir in the milk. Fold in the walnuts, if using.
- Divide the sponge mixture evenly between the tins and bake for 30-35 minutes or until
a skewer inserted into the centre comes out clean. Allow the sponges to cool in the tins for five minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat together the icing sugar, espresso powder and butter in a large mixing bowl until smooth. Add a little boiling water, one tablespoon at a time, until you reach a spreadable consistency. Spoon the buttercream into a piping bag fitted with a star-shaped nozzle.
- Place the first sponge layer on a cake stand or serving plate. Using a pastry brush, brush the sponge all over with brewed coffee. Pipe the buttercream over the sponge, then add the next sponge on top.
- Brush the top sponge with the coffee. Use the remaining buttercream to pipe swirls around the outer edge. Top each swirl with a walnut to decorate.
784kcals, 44.1g fat (26.7g saturated), 88.9g carbs (62.1g sugars), 8.6g protein, 0.8g fibre, 0.056g sodium