- 1+1/3 cups (10½ oz - 300 gm) soft butter
- 1+1/3 cups (10½ oz - 300 gm) white sugar
- 5 large eggs
- 2¾ cups (10½ oz - 300 gm) all-purpose white flour
- 3½ tsp (17 ml) baking powder
- 1 tsp (5 ml) salt
- 4 tbsp (60 ml) strong black coffee
PRALINE:
1/2 cup + 1 tbsp (4¼ oz - 120 gm) white sugar
1 tsp (5 ml) cold water
5 - 6 oz (150 gm) walnut halves
FROSTING:
1 cup (8 oz - 230 gm) unsalted soft butter
3½ cups (14 oz - 400 gm) icing sugar
4 tbsp (60 ml) strong black coffee
Heat oven to 350°F or 180°C.
Grease and flour two 9" (23 cm) diameter round layer pans. (parchment paper on the bottom makes for easier removal)
Cream the butter and sugar together with an electric mixer until smooth and light in colour.
Beat in the eggs, one at a time.
Sift together the flour, baking powder and salt, then mix into the egg mixture gradually at slow speed until mixed.
Mix in the coffee to finish the cake batter. (If the batter appears too thick, add 1-2 tbsp (15-30 ml) milk)
Pour into pans. Bake for 30 - 35 minutes until toothpick inserted in cake comes out clean.
Allow to cool slightly before removing from pans to cooling rack.
PRALINE:
Place the sugar and water in a small saucepan over high heat.
Do not stir or the liquid will crystallise.
Remove from the heat when the mixture has reached a light caramel colour and stir in the walnuts, making sure they are well-coated.
Pour the mixture out onto a greased baking sheet or a silicon mat and use an oiled tablespoon to separate eight walnuts for use as decoration.
Allow to cool and blitz the remaining walnuts in a blender or food processor until roughly chopped.
FROSTING:
Beat the icing sugar and butter together until creamy and light (about 5 minutes).
Mix in the coffee and beat until combined.
Use about one-third of the icing to coat the lower half of the cake and sprinkle generously with the chopped praline.
Add the top layer and ice the top, adding the decorative swirls with a large piping nozzle.
Finish with whole caramelised walnuts and a sprinkling of praline.