Ingredients
Mocha frosting
Method
1.Preheat oven to 180°C (160°C fan forced). Grease two deep 20cm (8-inch) round cake pans, line bases with baking paper.
2.Combine sugar, chocolate, coffee and the water in small saucepan, stir over low heat, without boiling, until mixture is smooth. Cool.
3.Beat butter in small bowl with electric mixer until pale and creamy, beat in egg yolk, one at a time. Transfer mixture to large bowl, stir in chocolate mixture, finely chopped walnuts and sifted flour.
4.Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold into cake mixture in two batches, pour mixture evenly into pans.
5.Bake cakes about 35 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
6.Make mocha frosting. Melt chocolate in medium heatproof bowl over medium saucepan of simmering water (don’t let water touch base of bowl), cool chocolate 10 minutes. Beat butter in small bowl with electric mixer until pale and creamy, gradually beat in sifted icing sugar, chocolate and combined coffee and water.
7.Join cold cakes with one-third of the frosting. Spread remaining frosting over top and side of cake. Press coarsely chopped walnuts around side of cake. Fit piping bag with 1½ cm (¾-inch) fluted tube, pipe cream around top of cake.
