- 250g pack butter softened 250g light soft brown sugar plus 2-3 tbsp
- 300g self-raising flour
- 4 eggs, beaten
- 50g walnuts, toasted and finely chopped (a food processor is easiest)
- 200ml very strong coffee (made fresh or with instant), cooled
- 500g tub mascarpone
- 2 tbsp light soft brown sugar
- cocoa powder or drinking chocolate to decorate
- Preheat the oven to 180 degrees C
- Cream the sugar and butter till pale and fluffy
- Add the eggs, flour and 100ml of the coffee liquid and mix well
- Fold in the chopped walnuts
- Spoon into greased and lined cake tins and bake for 25 to 30 minutes until golden and risen. (Test by inserting a kebab stick into the centre. If it comes out clean the cake is done.)
- Remove from the oven and leave to cool for 5 mins before turning onto a wire rack.
- Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp of the coffee liquid over the sponges.
- Leave to cool completely.
- While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Be careful not to overbeat the mascarpone or it will separate!
- Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake.
- Decorate with a dusting of cocoa powder or drinking chocolate.
(If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days)