Coffee and walnut cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8-10
Skip to ingredients
COFFEE CAKE
- 2 tbsp instant coffee
- 1 tbsp milkplus a splash for the icing
- 200g unsalted buttersoftened, plus extra for the tin
- 200g caster sugar
- 200g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 75g dark chocolateroughly chopped
WALNUT ICING
- 250g mascarpone
- 50g icing sugar
- 75g white chocolatemelted
- 50g walnutsfinely chopped
Nutrition: per serving
- kcal584
- fat38.8g
- saturates22g
- carbs49.2g
- sugars33.3g
- fibre1.6g
- protein8.5g
- salt0.5g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line two 20cm cake tins with baking paper. Mix together the coffee powder with 1 tbsp boiling water until dissolved, add the milk and mix again.
step 2
Put all the remaining cake ingredients with the coffee mixture in a large bowl and use electric beaters to whisk for 2 minutes until light and fluffy. Divide the mix equally between the prepared tins and bake for 25-30 minutes or until a skewer poked into the centres comes out clean. Cool completely.
step 3
Put the mascarpone in a bowl and sift the icing sugar into it, beating to combine. Pour in the melted chocolate and mix well, adding a splash of milk if it’s too thick to spread.
step 4
To assemble the cake, put one sponge on a serving plate and spread over 1/2 the icing. Sandwich with the second sponge and spread the rest of the icing on top. Finish by sprinkling over the chopped walnuts.
