How to make
Beat the butter with the oil and sugar and add the eggs. Beat until you get a smooth cream and gradually add the very finely ground walnuts, the milk with strong coffee, sifted flour, cocoa, pinch of salt, baking powder, baking soda and vanilla. Beat the mixture until homogeneous.
Divide the mixture in 2 parts. Bake each in a form with removable sides in a heated 360°F (180 °C) oven. With a toothpick, check whether the layers are ready. Allow to cool completely and cut them into a total of 4 layers.
Melt all the products for the cream in a container in a water bath. Mix until uniform and allow the cream to cool completely. Stick the layers together with the cream and coat the entire cake with cream on top. Leave for 1 night in the refrigerator before serving.
