Melted Butter (for greasing)
All-purpose Flour (for dusting)
For the batter
1 cup of sugar (180g)
6 eggs
1 1/2 cups of all-purpose flour (180g)
A pinch of salt
2 tablespoons of strong brewed coffee dissolved in 4 tablespoons of water
1/2 cup of melted butter (100g)
For the filling and topping
1 1/2 cups of softened butter (300g)
1 1/2 cups of confectioner's sugar sifted (220g)
4 tablespoons of strong brewed coffee dissolved in 4 tablespoons of water
1 1/4 cups of chopped nuts (150g)
Melted Butter (for greasing)
All-purpose Flour (for dusting)
For the batter
1 cup of sugar (180g)
6 eggs
1 1/2 cups of all-purpose flour (180g)
A pinch of salt
2 tablespoons of strong brewed coffee dissolved in 4 tablespoons of water
1/2 cup of melted butter (100g)
For the filling and topping
1 1/2 cups of softened butter (300g)
1 1/2 cups of confectioner's sugar sifted (220g)
4 tablespoons of strong brewed coffee dissolved in 4 tablespoons of water
1 1/4 cups of chopped nuts (150g)
Preheat the oven to 350°F (medium)
Grease two 20cm diameter round cake pans
Lining the bottom with parchment paper, grease the paper with butter and dust with flour. Reserve
Prepare the batter: In a stand mixer, beat the sugar and eggs until smooth
Add the flour, salt, and coffee in that order, beating gently with a spatula or wooden spoon
Add the melted butter all at once, mixing until well combined
Distribute the batter evenly between the prepared pans and bake for about 25 minutes, or until lightly golden
Poke the cakes gently around the edges with a knife and unmold onto a wire rack
Remove the parchment paper and reserve
Prepare the filling and topping: In a stand mixer, beat the softened butter until creamy
Gradually add the confectioner's sugar, beating constantly, until well combined
Add the brewed coffee, beating well, until smooth
Mix in 1 1/2 cups of this cream with 1 cup of chopped nuts (reserve the remaining cream and nuts)
Divide each cake in half horizontally
Separate the nut filling into three equal parts
Place one cake on a plate and cover with one part of the nut filling
Alternate layers of cake and filling, ending with a layer of cake
Cover the entire cake with the reserved cream and decorate with the remaining nuts
542 calories per slice
