Chocolate, coffee and walnut cake with salted caramel

Serves around 8

100g cocoa powder

2 tablespoons quality instant coffee

100g mixed nuts

225g unsalted butter at room temperature

225g soft brown sugar

4 beaten eggs

225g plain flour

3tsp baking powder

pinch of salt 

30g icing sugar

filling

125g unsalted butter

125ml thick yogurt

caramel-

100g caster sugar

pinch of salt

15g butter

Mix the coffee with a splash of boiling water to form a thick syrup and then leave to cool.

Place the walnuts halves in a small pan and lightly toast over a conventional heat until they smell nutty. Roughly chop the nuts.

heat an oven to 180c

Grease the tin and line the base with a layer of greaseproof paper.

Either using an electric mixer or by hand cream together the butter and sugar until light and airy. Continue mixing and gradually add the beaten eggs and once incorporated sift in the flour, baking powder.cocoa powder and salt, folding in carefully with a spoon. Finally add the coffee and two thirds of the nuts and fold these in.

Spoon the mix in to the tin carefully and cleanly and try and avoid any drips on the side of the tin as this can effect the cooking of the cake.

place the cake in the oven and cook fro 35-40 minutes or until browned and  a skewer comes out clean when inserted.

make the caramel- heat the sugar and salt over e medium heat and turn to a deep golden caramel- remove from the heat stir in the butter and a splash of water. reserve and keep warm

Remove the cake from the oven and leave to cool in the tin for 10 minutes before turning onto a cooling rack and leaving for 30 minutes.

Whisk the butter and sugar together to make the butter cream and then stir in the yogurt.

Cut the cake through the middle on the horizontal and spoon in the yogurt-buttercream. Sandwich the two halves together, pour over as much of the caramel as you like and then sprinkle over the remaining nuts. Serve dusted in icing sugar