About this recipe:Classic, tasty and one everyone loves; this cake goes down well with all my family. Always made this when I was younger but now I use brown sugar instead of white caster - the one thing that has not changed is the use of instant coffee granules for achieving the coffee flavour in the cake and the buttercream.
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat the oven to 200 C / 180 C fan / Gas 4. Grease two (22cm) round cake tins and line with baking parchment.
For the cake:
Mix the coffee granules and the hot water together and stir. Set aside to go cold.
In a bowl, beat the Stork® and sugar together until smooth. Add half the flour and 3 of the eggs, mix in well, then add the rest of the flour and remaining 3 eggs and the coffee and beat until well integrated. Finally fold in the walnuts and stir to distribute. Divide the mixture equally between the two prepared cake tins.
Bake in the preheated oven for 35 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven flip upside down and allow to cool completely on a cooling rack (cooling upside down will help flatten the slight rise you may get on the top).
For the buttercream:
Mix the coffee granules and the hot water and stir, then set aside to go cold.
Beat all of the ingredients for the buttercream together, including the cooled coffee, until you achieve a spreadable consistency.
Place one of the cakes on a serving plate then spread the top with some of the buttercream. Sandwich the second cake on top and spread or pipe the remaining buttercream on top. Sprinkle on some chopped or crushed walnuts, or add other decoration if desired and tie a ribbon around the middle.
You can replace the caster sugar with soft brown sugar if desired.