Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Grease & line two 7.5" tins.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Mix the coffee powder with a splash of boiling water and then add it to the batter and mix well.
Add the flour and mix thoroughly until smooth.
Then finally add the finely chopped walnut pieces
Carefully divide the batter into the tins (weighing each filled tin will help you to get them as even as possible).
Bake for around 40 minutes or until a skewer comes out clean.
Remove from the tins and leave to cool on wire racks.
Whilst it cools make the buttercream filling. Add a splash of boiling water to the coffee powder and then place in a large bowl or mixer with the softened butter and icing sugar and cream together until creamy and fluffy.
When the cakes are completely cool, sandwich them together with half of the buttercream and then spread the rest of the buttercream on top of the cake and decorate with the walnut halves.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!
Coffee & Walnut Cake Recipe By Sarah Sibley https://bakewithsarah.com/coffee-walnut-cake/