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Cake:Â
Icing:
Cake:
Preheat the oven to 180°C. Grease and line 2 x 20 cm in diameter cake pans.
Set aside 30 ml of the coffee to use in the icing.
Beat the butter, 125 ml of the coffee, self-raising flour, castor sugar, baking powder, eggs and vanilla essence together until smooth and free of lumps. Fold in the walnuts.
Divide the mixture between the prepared pans. Bake for 20 – 25 minutes or until a skewer inserted comes out clean.
Drizzle with the remaining coffee. Cool in the pans and turn out onto a wire rack.
Icing:Â
Beat the icing sugar and mascarpone or cream cheese together until smooth.
Fold the reserved coffee into the mixture.
Spread half of the icing on the one cake. Place the other cake on top and spread with the remaining icing.
Sprinkle the reserved walnuts over and enjoy!
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