Ingreadient :

• 250g butter
• 2 tbsp espresso coffee
• 250g caster sugar
• 5 eggs
• 250g self-raising flour
• 400g butter
• 1kg icing sugar
• 1 tbsp espresso coffee
• 1 tbsp cocoa powder
• 200g caster sugar
• splash of water
• 100g walnut halves
• Vegetable oil, for frying
• Chocolate curls
• Crumbled walnuts

Direction :

1. Preheat the oven to 180°C.
2. To make the cake, beat the butter, coffee and sugar in a kitchen aid until fluffy. Add the eggs, beat until mixed, then fold in the flour by hand.
3. Spoon the mixture into a greased and lined 23cm tin. Bake for 50 mins, then cool and split into 3.
4. Beat together the butter and icing sugar, then divide into 2. Add the coffee to one and the cocoa powder to the other.
5. Heat the sugar and water in a pan until dissolved, then coat the walnuts in the syrup. Drain through a sieve, then deep fry the nuts for 1 min and drain.
6. To serve, tip the cake onto a board, fill the centres with coffee icing, then cover all over with chocolate icing and coat the sides with crumbled nuts. For the top, sprinkle over chocolate curls and candied walnuts.