I like making tall cakes. I can't help it and it just happens. Even when I don't plan on them to. I think they look better and if you eat with your eyes, then it tastes better too!

A cake stand usually helps but I just don't think its fun cutting into a shallow cake and pulling the knife out. Which makes it a problem for me when I package my cakes in the standard cake boxes... I find that a lot of the time, I'm cutting it mighty close if it fits in the box at all!

Here's another moist chocolate cake (4 layers!) with salted caramel filling and loads and loads of walnuts! 

Yield 1 x medium loaf

Ingredients
2/3 C walnuts, chopped
125g butter, chopped
1 C sugar
1/2 C milk
2 t instant coffee
2 C S.R. flour
3 t ground cinnamon
2 eggs, lightly whisked

Method:
1. Preheat oven to 150 degrees and grease and line loaf pan.
2. Combine butter, sugar, milk & coffee in a saucepan over low heat.
3. Stir for 2-3 minutes or until butter melts and mixture is smooth.
4. Remove from heat.
5. Combine flour and cinnamon in a bowl and make a well in the centre.
6. Add the butter mixture, half the walnuts and egg, and use a wooden spoon to stir until just combined.
7. Pour mixture into prepared pan and sprinkle with the remaining walnuts.
8. Bake in oven for 45 minutes or until a skewer inserted in the centre comes out clean.
9. Turn onto wire rack to cool.