Coffee walnut cake

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Today I want to share a recipe for an outstanding cake that will make your special occasions even better. We'll combine layers of coffee walnut cake with light coffee filling, and decorate the top with chopped nuts.

 

Coffee flavour is distinct, but not overpowering. There are pleasantly crunchy nuts that provide interesting texture, while the whole cake is moist and just melts in your mouth. A delicious, beautiful dessert that will everyone will love.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (20 cm diameter baking tin)

Cake

  • 2 tbsp instant coffee
  • 1 tbsp hot water
  • 200 g plain flour
  • 2 tsp baking powder
  • 200 g unsalted butter
  • 200 g brown sugar
  • 3 large eggs
  • 50 g walnuts

Filling and decoration

  • 250 g mascarpone
  • 300 ml whipping cream
  • 2 tsp instant coffee
  • 1 tsp hot water
  • 2 tbsp (~50 g) icing sugar 
  • 50 g walnuts

Method

  1. Put 2 tbsp instant coffee into a small jug and pour in 1 tbsp hot water. Mix the contents of the jug until they combine completely and set it aside to cool.
  2. Add 2 tsp baking power to 200 g wheat flour. Stir through the dry ingredients with a whisk.
  3. Put 200 g soft butter into a separate large bowl and add 200 g brown sugar. Cream the contents of the bowl together with an electric mixer until light and fluffy. Scrape down the sides of the bowl with a silicone spatula.
  4. Once butter and sugar are ready, add 3 eggs, one at a time, mixing each one completely before adding the next one. Add dry ingredients next, 2-3 tbsp at a time. Mix it in quickly using an electric mixer at low speed. Once all of flour is in, batter should be uniform, thick and it should hold shape. Finally, add cool coffee to the batter and mix it in shortly, only until distributed.
  5. Add 50 g roughly chopped walnuts into the batter and fold them in with a silicone spatula, until evenly distributed.
  6. Transfer batter into a greased baking tin, 20 cm in diameter, lined with baking paper. Spread the batter evenly and even out the top with a silicone spatula.
  7. Bake the cake in an oven preheated to 180 deg C (no fan) for 40-45 minutes, until a skewer inserted into the cake comes out clean. Take ready cake out of the oven and set it aside in the tin for 10 minutes, to cool slightly. Take it out onto a wire rack then and set aside to cool completely, for around 2 hours.
  8. Once the cake is cool, put 2 tsp instant coffee into a small dish and add 1 tsp hot water. Stir the ingredients together until a thick, smooth coffee essence forms. Set it aside for 5 minutes to cool.
  9. Pour 300 ml cold whipping cream into a large bowl. Add 250 g cold mascarpone cheese and 50 g icing sugar. Whip the ingredients together with an electric mixer at high peed until thick, almost stiff filling forms.
  10. Add cool coffee essence to the filling. Mix it in at low speed, only until evenly distributed.
  11. Cut the cool cake into two roughly equal layers using a long serrated knife or a string knife. Place the bottom layer onto a serving plate, put around 1/4 of filling on top of it and spread it across the surface. Place the second cake layer on top and press it down lightly to spread the filling in between the layers and make them stick. Put the next 1/4 of filling on top, spread it across the surface and even it out. Cover the sides with whipped cream next, filling any empty spaces in between cake layers. Put the cake into a fridge for 15 minutes for the cream to set. Leave the remaining cream on your worktop so that it remains plastic.
  12. After 15 minutes take the cake out and cover any remaining imperfections with remaining cream. Smooth out the sides with a dough scraper. Smooth out the top too and decorate it with 50 g of chopped walnuts.
  13. Serve the cake immediately or put it into a fridge. If you're making the cake ahead, keep it in the fridge covered and take it out 30 minutes before serving.
  14. Enjoy!

Approximate nutritional value

100 g

  • 454 kcal
  • Carbs: 33 g 
  • Fat: 34 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 363 kcal
  • Carbs: 26 g 
  • Fat: 27 g
  • Protein: 5 g
  • Fibre: 1 g


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