MMMMM---------------------------SPONGE--------------------------------
400 g Unsalted butter; softened;
-plus extra for greasing
400 g Self-raising flour; plus
-extra for dusting
400 g Golden caster sugar
8 lg Free-range eggs
2 tb Cocoa
2 ts Baking powder
150 g Walnuts
60 ml Very strong cold espresso
-coffee -OR-
6 tb Coffee essence
MMMMM-----------------WALNUT PRALINE, (OPTIONAL----------------------
150 g Golden caster sugar
50 g Walnuts
MMMMM------------------------BUTTERCREAM-----------------------------
200 g Unsalted butter; at room
-temperature
500 g Icing sugar
30 ml Very strong cold espresso
--OR-
3 tb Coffee essence
MMMMM-------------------DECORATION, (OPTIONAL------------------------
Extra buttercream
Walnuts
Dark chocolate
Coffee beans
Cocoa
Preheat the oven to 180°C/350°F. Grease two 20-cm sandwich cake
tins and line the bases with greaseproof paper. Dust the sides with
flour, then tap the tin to shake off any excess.
Cut the butter into cubes, then put into a large mixing bowl of an
upright stand mixer with the caster sugar, and beat on high for 5
minutes or until very pale and creamy. Feel free to do this by hand,
or with electric beaters.
Beat in the eggs one by one, mixing well before adding the next. Sift
in the flour, cocoa, and baking powder and gently fold through.
Finely chop the walnuts, then fold through the batter and stir in the
coffee. Divide half the mixture equally between the prepared tins and
bake for 25 minutes, or until risen and golden, and a skewer inserted
comes out clean. Cool 10 minutes in the tins, then transfer the cakes
to a wire rack to cool completely. Repeat with the remaining cake
mixture.
If you're making the praline, sprinkle the sugar evenly over the base
of a medium nonstick frying pan on a medium-high heat. As the sugar
starts to melt, gently swirl the pan from time to time to incorporate
it all, but don't stir until the sugar has almost completely
dissolved. You are looking for a deep-golden caramel colour. Once the
sugar has completely dissolved, stir until you have a smooth caramel.
Roughly chop the walnuts and stir through the caramel until
thoroughly coated. Very carefully pour onto a large sheet of
greaseproof paper, then quickly spread out the nuts and leave to cool
completely.
To make the buttercream, cut the butter into cubes, place in the bowl
of a stand mixer, and whisk for 2 minutes, or until creamy.
Alternatively, you could beat it by hand or with electric beaters.
Sift the icing sugar into a bowl, then gradually add it to the mixer,
a few spoonfuls at a time. Once all the sugar is incorporated, add
the coffee and whisk for 4 to 5 minutes or until very pale and
fluffy--it should resemble whipped cream. If using coffee essence,
you may find the buttercream is a little thick, so add a small splash
of water to loosen and whisk for an additional minute.)
To assemble the cake, trim off the tops of the sponges so they're
nice and even. Spread a tiny amount of buttercream onto a serving
plate or board, then place one of the sponges on top. Spread the top
of the sponge with 1/4 of the buttercream, using a spatula, until
evenly covered. Place a second sponge cake on top, spread with
another 1/4 of the buttercream, and repeat with the third sponge.
Place the fourth sponge on top and refrigerate to set for
30 minutes.
Use the remaining buttercream to ice the top and sides of the cake in
a thin layer.
Now you can decorate the cake however you like--you could pipe swirls
of icing and dot with whole walnuts; smash up some of the praline
fine and sprinkle around the edges; melt some dark chocolate and
spread evenly onto a sheet of greaseproof paper, sprinkle over some
bashed-up coffee beans, place in the fridge until set and then snap
into shards with some praline and poke in the top; or add some
chocolate-covered coffee beans, maybe an extra dusting of cocoa, or
some shavings of dark chocolate.
