Espresso Nut Cake with Buttercream

Ingredients

• butter (for the pan)
• flour (for the pan)
• 175 g butter
• 175 g fine brown sugar
• 3 eggs
• 125 g flour
• 25 g finely ground almonds
• 1 tbsp chocolate chips (dark)
• 1 tbsp instant coffee powder
• 25 g chopped pecans
• 1 tsp Baking powder
• 200 g softened butter
• 175 g powdered sugar
• 1 egg yolk
• 2 tbsp cold espresso
• a handful of pecans
• 2 tbsp chocolate chips (dark)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with fan and top heat. Butter a springform pan and dust it with flour.

2. 2.

   Beat the butter with the sugar until fluffy, add the eggs one at a time, and whisk into a foam. Mix the flour with almonds, chocolate chips, instant coffee, pecans, and baking powder. Fold this into the foam and pour into the pan. Smooth the top and bake for about 35 minutes (test with a skewer). Let cool in the pan, then release and cut horizontally.

3. 3.

   Beat the butter with an electric mixer until creamy. Sift in powdered sugar and fold in; whisk in the egg yolk and add espresso spoon by spoon.

4. 4.

   Place one cake layer on a plate and spread about a quarter of the cream over it. Top with the second layer and cover everything with the remaining cream. Chill well before serving.

5. 5.

   Sprinkle nuts and chocolate chips on top for garnish.