For the coffee cake
250g pack softened butter, plus extra for the tins.
3tbsp Coffee Essence
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
1 tsp vanilla extract
100g chopped walnuts (save 2 tbsp for topping)
For the coffee cake, preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 20cm loose-bottomed cake tin.
Place the butter and sugar in a large bowl and beat until light and fluffy.
Gradually add the eggs, continually beating, then the coffee essence. Sieve in the flour and fold in.
Pour into the prepared cake tin and level off with a palette knife.
Bake for 20-25 minutes, or until golden-brown and risen.
Remove from the tin and allow to cool on a cooling rack.
For the coffee buttercream
200g/3½oz unsalted butter
400g/7oz icing sugar
4 tsp coffee granules
2 tbsp boiling water
For the coffee buttercream, place the softened butter in a bowl and mix. Add the sifted icing sugar and beat together. Dissolve the coffee in the water and add to the buttercream and stir. Set aside.
Spread half the buttercream over one cake and place the other half on top. Spread the remaining icing over the top and sprinkle 2 tbsp chopped walnuts on top