Serves 12

Ingredients

For the sponge
230g unsalted butter at room temperature
275g soft light brown sugar
3 eggs large
310g plain flour
1 tsp bicarbonate of soda
1 ½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
60ml Lavazza espresso
60ml plain yogurt

For the ganache
140g 70% dark chocolate
240ml double cream
2 tsp vanilla essence
2 tbsp Lavazza espresso

For the buttercream
200g unsalted butter, at room temperature
300g icing sugar, sifted
3 tbsp Lavazza espresso
2 tbsp double cream
For the candied walnuts
100g walnuts, bashed and toasted
100g caster sugar
100ml water
5g sea salt
1 tbsp used coffee grounds

Instructions

To make the cake

Preheat the oven to 160 degrees. Grease and line three 900g loaf tins or three 6 inch round baking tins.

In a bowl, combine the flour, bicarbonate of soda, baking powder, and salt.

Using a stand mixer or a hand held whisk, cream together the butter and sugar for around 5 minutes until light and fluffy. Add the vanilla, followed by the eggs, one at a time, continue to beat for a further 5 minutes.

During the last 2 minutes, add some of the flour and yogurt alternating until all are incorporated, finally pour in the brewed espresso and combine. Pour into the prepared baking tins. Bake for 30 - 35 minutes until a skewer inserted comes out clean.

Remove from the oven and leave to cool in their tins for 15 minutes then invert onto a cooling rack and cool completely before decorating.

To make the chocolate ganache

To make the ganache break up the chocolate and place in a heatproof bowl. Bring the cream to a boil and pour over the chocolate, whisking constantly until smooth and thoroughly combined.

Add the vanilla and espresso and chill in the fridge for at least 3 hours or until set. When ready to frost, whip the ganache in the mixer with a whisk attachment to soft peaks, this will happen very quickly so watch carefully.

For the buttercream

In the bowl of a stand mixer fitted with a paddle attachment add the butter and half the sugar. Mix on a low speed until it’s all incorporated and then increase the speed to high. Beat for another 5 minutes then add the remaining icing sugar and mix for a further 2 minutes. Add the brewed espresso and double cream to the frosting and beat for a final 2 minutes.

For the candied walnuts

Combine the sugar and water in a saucepan and bring to the boil over a high heat, turn down slightly and cook the syrup until it reaches 117 degrees on a thermometer.

Tip in the walnuts, salt and coffee grounds and continue to stir until the sugar crystallizes and the walnuts are coated. Tip out onto baking parchment and leave to cool.

To assemble

Once cooled, cut the domes off the sponge layers. Top with a big dollop of buttercream and spread evenly, place the second sponge layer on top followed by more buttercream and then followed by the last layer of sponge.

Using a palette knife, spread the whipped ganache around the sides and top of the cake. Pipe any remaining ganache and buttercream on the top of the cake with a piping bag and finally place around the candied walnuts and chocolates of your choosing!

TOP TIP - for an extra festive touch spray with edible gold glitter!

Did you make this recipe?

Tag @billyandjack on Instagram and hashtag it #billyandjack