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Nutty Mocha Loaf

The "mocha' hit comes mainly from the buttercream, so if you'd prefer it without the coffee just leave it out. If you make it please let me know on one of my social media pages. Love Jx
200g caster sugar
200g Stork butter or softened butter
4 large eggs, beaten
220g self-raising flour
100g roughly chopped walnut, hazelnut and pecan pieces
1 tbsp instant coffee mixed with 25mls of boiling water and leave to cool completely

150g stork buttery or butter
250g icing sugar
20g cocoa
20ml of espresso or1 tsp of instant coffee mixed with 20mls hot water leave to cool completely
1 tbsp white chocolate sprinkles or curls
6 squares of posh dark chocolate (I use Lindt) 

2lb loaf tin, greased and lined with buttered baking parchment.

Preheat the oven to 170ÂșC

Beat together the Stork and sugar until light and creamy, in a small bowl whisk together the eggs, now slowly whisk them into the eggs and sugar, fold in the flour and walnut pieces, finally fold in the coffee.  

Spoon the batter into the prepared loaf tin and spread level using a palette knife. Bake on the middle shelf of the preheated oven for about 45-50 minutes or until golden, well risen and a skewer inserted into the middle of the cake comes out clean. 

Remove from the oven and carefully turn the cake out of the tins, peel off the parchment and leave to cool on wire cooling racks. 

Whip together all the buttercream ingredients together until light and fluffy. Spoon into a piping bag fitted with an open star nozzle and decorate the cold cake, sprinkle with the white chocolate sprinkles or curls and the chocolate squares.