Preheat your oven to 180°C/350°F/Gas 4. Grease the cake tins and line with parchment paper. This ensures the cake won’t stick.

In a large bowl, beat the butter and sugar until pale and fluffy. This usually takes 3–4 minutes using an electric mixer.

Add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoon of flour to stabilize it.

Sift the flour and baking powder together. Gently fold into the mixture using a spatula to keep it light and airy.

Stir in the cooled coffee and chopped walnuts. Make sure they are evenly distributed without overmixing the batter.

Divide the batter evenly between the prepared cake tins. Smooth the top with a spatula so it cooks evenly.

Bake in the preheated oven for 35–40 minutes. Check with a skewer; it should come out clean when the cake is done.

Allow the cakes to cool in the tins for 10 minutes. Then remove and place on a wire rack to cool completely.

Beat the softened butter until creamy. Gradually add icing sugar, then mix in the cooled coffee. Beat until smooth and fluffy.

Place one cake layer on a plate. Spread half of the buttercream evenly on top. Place the second layer and cover the cake with remaining buttercream.

Sprinkle chopped walnuts on top for a crunchy, decorative finish. This adds texture and enhances the walnut flavor.