-
Preheat oven to 180C, grease a deep
19cm square cake tin.
-
Line base with baking paper and grease
paper, lightly flour.
-
Prepare cake mix following packet
instructions.
-
Dissolve coffee in hot water and stir
into batter, turn into prepared tin.
-
Bake for 25-30 minutes until top
springs back when gently pressed, briefly cool in tin.
-
Turn out onto a wire rack to cool
completely, split horizontally into two layers.
-
To prepare buttercream: beat butter
with icing sugar until creamy.
-
Dissolve coffee in hot water.
-
Cool, then beat into butter cream with
walnuts and fill layers.
-
Spread rest of mixture smoothly over
top and sides.
-
Combine sugar and water in pan, stir
constantly over medium heat, without boiling, until sugar is
dissolved.
-
Then boil rapidly, uncovered and
without stirring, until golden.
-
Crush a sheet of foil and spread
smoothly to line a large baking tray.
-
Brush with oil, pour hot syrup onto
tray, quickly tilting to spread toffee thinly, cool.
-
Break toffee into uniform pieces.
-
Press on sides of cake.
-
Pipe melted chocolate into thin
decorative lines over top of cake.
