Ingredients serve 8

175gr butter soften

Gas 180/c gas mark 4 and extra for greasing

175gr moscovado sugar

3 large eggs beaten

3 tablespoon strong black coffee

175gr self raising flour

115gr walnut pieces

Walnut halves to decorate

Freezing in the freezer  

115gr butter softened

200gr icing sugar

1 tablespoon black cofee

1 tablespoon vanilla extract

Method

Preheat the oven to 180˚c / mark 220cm sandwitch tins and lime with baking paper .

Beat the butter and moscovado sugar together until lightly and creamy . 

Gradually add the eggs well after each eddiction .   Beat in the cofee .

Sift in the flour and baking powder into the mixture and fold lightly and evenlybetween the prepared oven for 25 minutes and sprinkly to the touch . Leave to cool slightly, then transfer to a wire rack to cool completely .

To make the frosting to sandwitch the cakes together, then spread the remaining frosting to the cakes together , then spread frosting on top with a wooden palette.

Decorate with walnut halves .

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