Preheat oven to 180 degrees. Grease and flour two 8 inch pans and set aside.

Beat butter and sugar till fluffy and creamy.

Add one egg at a time and beat with each addition.

Add in the coffee and beat again.

Sift in the flour, baking powder and salt into the beaten mixture and fold well till moist.

Fold in the walnuts.

Pour equally into pan and flatten the top.

Bake for 20-25 minutes till the tester comes out clean, or with some crumbs.

Cool in the pan for 5 minutes, till the sides pull off and then flip onto a wire rack and cool completely.

To prepare the mocha cream, combine the whipping powder, milk and vanilla and beat till stiff peaks.

Add in the coffee and chocolate powder and beat till combined. Refrigerate till use.

For the walnut praline, add butter, sugar and walnut into a pan on low flame and start mixing once the butter is melted.

As soon as the sugar caramelizes, mix well and pour onto an aluminium foil.

Allow to set, then crush them and set aside.

Cut the top of the cakes to level. Place one cake on a plate or turntable. Spread half the whipped cream on the top.

Place the second cake on top and spread the remaining cream. Sprinkle the crushed walnut praline.

Refrigerate for an hour.

Before serving, bring it to room temperature. Cut and serve.