Ingredients (makes 1 cake)

• 125 g walnuts
• 1 Tbsp instant coffee powder
• 250 g softened butter
• 440 g caster sugar
• 6 eggs
• 150 g plain flour
• 75 g self raising flour
• 120 g lite sour cream
• extra walnuts to decorate
• COFFEE BUTTERCREAM:
• 1 Tbsp instant coffee powder
• 2 Tbsp lite milk
• 185 g softened butter
• 360 g icing sugar mixture
• COFFEE ICING:
• 2 tsp instant coffee powder
• 1 cup icing sugar mixture

Method

1. Preheat oven to 180 degrees Celsius. Grease and line two 20 cm round cake pans (or one if you are happy cutting the cake in half yourself).
2. Process the walnuts in a food processor until finely ground and set aside.
3. Combine the coffee with 1 tablespoon of hot water in a small bowl and stir until the coffee dissolves.
4. Beat butter and sugar with an electric mixer until pale and creamy. Add the eggs one at a time beating well after each addition.
5. Add the coffee mixture and beat to combine. Add the ground walnut, combined flour and sour cream and stir to combine.
6. Spoon 1/2 the batter into each prepared tin (or all into 1) and smooth the surface.
7. Bake for approximately 50 minutes to an hour for two cakes (1 and 1/4 hours for one cake) until skewer comes out clean. Set aside for 10 minutes before turning out onto a cake rack to cool completely.
8. BUTTERCREAM: Dissolve the coffee with one tablespoon of hot water. Stir until the coffee dissolves. Add the milk and set aside. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar beating well after each addition. Add the coffee mixture and beat to combine.
9. Spread one completely cooled cake (or one half of cake if you cooked one and cut it in half) with the butter cream.
10. COFFEE ICING: Dissolve the coffee with 2 TEASPOONS of hot water. Stir until dissolved. Add the icing sugar and stir until smooth (slightly runny) adding a little extra water if necessary. Spread the icing over the top of the cake and decorate with walnuts.

Notes

You might laugh at the lite sour cream and lite milk in such a decadent recipe, but that's what we used because it's what we have (and it worked). The full fat versions of sour cream and milk will work too.