• For the cake:
  • 175g butter, plus extra to grease
  • 100g caster sugar
  • 75g light brown sugar
  • 3 large eggs
  • 175g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp camp coffee essence
  • 1 tbsp coffee powder
  • For the icing:
  • 200g mascarpone
  • 200ml double cream
  • 100g icing sugar
  • 2 tbsp coffee powder
  • 12 walnut halves


  1. Heat oven to 160C/140C fan, grease and line 2 x 18cm sandwich tins. Add the butter and sugars to a bowl and cream together until very fluffy and pale.
  2. Add the eggs to the mixture one by one, mixing well with each addition. If the mixture starts to look curdled, add 1 tbsp of flour and beat in with the eggs. When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
  3. Add the camp coffee essence and coffee powder to the mixture and fold in then divide between the prepared tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely.
  4. To make the icing, whisk all the ingredients together in a bowl until thickened and creamy.
  5. To assemble, sandwich the cakes together with the icing and then use the remaining icing to ice the top of the cake. Decorate with the walnut halves and serve.