Coffee and Pecan Cake

This cake is wonderful enjoyed with a warming cup of hot chocolate after a long autumnal walk with the dog!

125g butter
175g golden castor sugar
175g self raising flour
2 large eggs
1 tbsp coffee granules dissolved in 2 tbsp hot water & cooled.
50g roughly chopped pecans.

Icing
175g icing sugar
75g butter
1 tsp coffee granules
1 tsp cocoa
possibly a bit of milk
whole pecans to decorate

Pre heat the oven to 180/gas 6 and line 2 x 7″ cake tins. Beat the butter and sugar together until light and fluffy. Lightly beat the eggs in a separate bowl and beat into the butter mixture a little at a time until fully incorporated and fluffy. It’s at this point that you can add the cooled coffee and fix gently along with the choped nuts. Finally add the self raising flour and fold in with a large metal spoon until you can’t see any flour. Pour the cake batter into the cake tins and bake on the middle shelf for about 20-25 mins or until the cake is springy on the top.
in the meantime, make the icing. Mix the coffee and cocoa with a little hot water and dissolve fully and allow to cool. Beat the butter and icing sugar together until smooth and add a little splash of milk if it’s too dry. Also add the cooled coffee/cocoa liquid and beat again.
Once the cake is full cooled, you can spread a 1/3 of the buttercream on one cake and then place the 2nd cake on top. Then add the rest of the buttercream to the top of the cake, adding a generous thick layer and decorate with pecans. Serve with a pot of tea a good companion and enjoy!