You will need
3 extra large eggs at room temperature
1 cup (250 ml) canola oil
3 T (45 ml) good quality coffee granules
1 ¼ cups (310 ml) boiling water
1 x 650 g Ina Paarman’s Chocolate Cake Mix
100 g walnuts, reserve 8 – 10 halves for garnish and roughly chop the rest
2 t (10 ml) good quality coffee granules
¼ cup (60 ml) hot water
½ cup (125 g) butter, at room temperature
1 x 250 g Ina Paarman’s Vanilla Icing Kit
Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter two 20 cm cake pans and line the bases with baking paper.
Dissolve the coffee granules in the boiling water.
Mix according to package instructions using the strong coffee made with coffee granules and boiling water. Add chopped walnuts together with the dry ingredients.
Divide mixture between two pans.
Bake for 35 – 40 minutes. Leave the cakes to cool in the pans for 10 minutes.
Turn out onto a cooling rack and leave until cold.
Dissolve the coffee granules in the warm water and allow to cool.
Cream the butter and add the Icing Mix and beat together while slowly adding the luke warm coffee.
Divide the coffee icing into thirds.
Sandwich the cakes together with one third of the icing. Use another third to ice the sides of the cake to give the ‘naked’ look.
Ice the top of the cake and decorate with reserved walnuts as illustrated.