Mini Chocolate, Coffee and Walnut Cakes for Mac

I've got to say these aren't my normal straight forward no nonsense kind of bake, but I've been promising Mac who helps look after everything for me along with Fiona and Ali, a coffee and walnut cake for ages, so I thought I needed to pull out all the stops.

Then I started to think about how to make something special and got slightly swept away. These little treats have 2 layers of coffee and walnut cake, a layer of walnut shortbread, coffee buttercream all finished with a crisp coating of Belgium chocolate.

There will be quite a lot of leftover edges and I know it's really wasteful, unless like me you eat them, but this is a special occasion bake not one for everyday.

Preheat the oven to 170

Coffee and Walnut Sponge

200g S/R flour

200g stork

200g caster sugar

1 shot of expresso or 2 tsp instant coffee mixed with 2 tbsp boiling water

50g finely chopped walnuts

2 eggs

Mix all of the above together, in either a free standing machine or with a hand whisk until light and fluffy, spoon into a 8 inch greased sandwich tin.

Bake @ 170 for 25 mins or until springs back in the centre when gently pushed, turn out and chill completely

Walnut shortbread

100g plain flour

100g unsalted softened butter

50g chopped walnuts

50g caster sugar

In a food processor blend all of the above ingredients together.

Turn out into a small baking tray spread out using your hands

Bake @ 170 for 25-30 minutes, cut out 6 circles using a 3 inch cutter whilst still hot, leave to cool completely.

Over a pan half filled with water set a bowl with 450g of good dark chocolate in it, heat and stir gently until totally melted.

Buttercream

200g Icing sugar

100g unsalted softened butter

1 shot of expresso or 2 tsp instant mixed with 1 tbsp hot water

Mix together in a freestanding machine until really light and fluffy

You will also need 50g chopped walnuts

Line a baking tray with parchment, cut the sponge into 6 circles using a 3 inch cutter, then cut the sponge circles through the middle, Spoon the buttercream into a piping bag and snip of the end,  pipe swirls onto half of the sponge circles, sprinkle with finely chopped walnuts.

Brush the shortbread with melted chocolate, this will help keep the biscuit crisp. Then place onto  the buttercream.

Pipe with another ring of buttercream and top with walnuts.

Add another disc of sponge and a swirl of buttercream, try to create a little dome shape. Place all of the stacks into the freezer and chill until solid to the touch, about 45-60 minute

Place the sponge stacks onto wire racks with a baking tray placed under it, Pour melted chocolate over each cake until all enclosed, pop back onto the parchment lined trays and chill until set. Serve at room temp.