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As soon as the cake has cooled, use a palette knife to spread the coffee buttercream evenly over the top. Cut into squares and decorate each with a half walnut, toasted hazelnut or whole pecan.

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Take the moulds out of the fridge. Spoon the chocolate and coffee mixture into the moulds and leave to set overnight. To seal the walnut whips, temper the remaining milk chocolate, using up any ...

Line the base of the tins with butter paper, or grease the bases and dust either with refined flour or sugar till well coated. Divide the batter into the tins and bake in a pre-heated oven for 35-40 ...

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then put the other cake upside-down onto a serving plate and spread with half the coffee icing. Sandwich together with the other half. Ice the top of the cake and decorate with the walnut pieces ...