Ingredients:
For the cake:
250g
pack butter , softened
250g
light soft brown sugar
300g
self-raising flour
4 eggs (beaten)
100ml
hot water
3
heaped teaspoons of instant coffee
50g
white cooking chocolate
50g walnuts,
toasted and finely chopped (a food processor is easiest) – optional
For the buttercream frosting:
70g butter, softened
140g/10oz icing sugar
1 tbsp milk
few drops food colouring
drop of vanilla flavouring
For the covering:
200g white cooking chocolate
Recipe
1.
Heat oven to
180C/fan 160C/gas 4. Prepare coffee by mixing 100ml hot water with 3 heaped
teaspoons of instant coffee and leave to cool. Grease 2 cake tins. Beat butter
and sugar together until pale and creamy. Add the flour and eggs in one go and
keep beating until evenly mixed. Fold in the walnuts (if using) and coffee. Melt
chocolate and pour in. Mix. Spoon the mix into the prepared tins and bake for
25-30 mins or until golden and well risen.
2.
Leave the cakes in
their tins for 5 mins before turning onto a wire rack. Leave to cool
completely.
3.
While the cakes
cool, melt chocolate and leave to thicken whilst making the frosting. To make
buttercream: beat butter until soft. Add sugar and beat until pale and creamy.
Add milk as appropriate to make frosting smooth. You can add a drop or two of
food colouring at this point. Add vanilla flavouring and mix.
4.
Spread buttercream
frosting onto middle layer of cake. Smooth the melted chocolate when it has
thickened and cooled a little onto top layer of cake. If you're making this
cake to eat at home, it will keep covered in the fridge for 2-3 days.
