For the cake
50ml/1¾fl oz strong espresso coffee
225g/8oz self-raising flour
For the buttercream
125g/4½oz unsalted butter
200g/7oz icing sugar
50ml/2fl oz strong espresso coffee
12 walnut halves, to decorate
Preheat the oven to 180C/350F/Gas 4.
In a bowl, beat the butter and sugar together until very light and pale.
Add the eggs one at a time beating well.
Add the espresso to the mixture and stir well.
Add the flour and walnuts and stir well to completely combine.
Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
Bake for 25-30 minutes.
Allow the cakes to cool.
For the buttercream, beat the butter and icing sugar together in a small bowl until pale and light.
Add the espresso and mix well.
Spread the buttercream over the top one cake, then place the other on top and spread this with the buttercream too.
Decorate the top of the cake with the walnut halves and serve with a nice cup of tea, taken just how you like it!