Coffee and Chocolate Cake - James Martin Chef

Ingredients

• 250g butter
• 2 tbsp espresso coffee
• 250g caster sugar
• 5 eggs
• 250g self-raising flour
• 400g butter
• 1kg icing sugar
• 1 tbsp espresso coffee
• 1 tbsp cocoa powder
• 200g caster sugar
• splash of water
• 100g walnut halves
• Vegetable oil, for frying
• Chocolate curls
• Crumbled walnuts
• Preheat the oven to 180°C.
• To make the cake, beat the butter, coffee and sugar in a kitchen aid until fluffy. Add the eggs, beat until mixed, then fold in the flour by hand.
• Spoon the mixture into a greased and lined 23cm tin. Bake for 50 mins, then cool and split into 3.
• Beat together the butter and icing sugar, then divide into 2. Add the coffee to one and the cocoa powder to the other.
• Heat the sugar and water in a pan until dissolved, then coat the walnuts in the syrup. Drain through a sieve, then deep fry the nuts for 1 min and drain.