Try our coffee and walnut cake then check out our carrot cake, coffee cake and easy chocolate cake.
Ingredients
COFFEE CAKE
- instant coffee 2 tbsp
- milk 1 tbsp, plus a splash for the icing
- unsalted butter 200g, softened, plus extra for the tin
- caster sugar 200g
- self-raising flour 200g
- baking powder 1 tsp
- eggs 4 large
- dark chocolate 75g, roughly chopped
WALNUT ICING
- mascarpone 250g
- icing sugar 50g
- white chocolate 75g, melted
- walnuts 50g, finely chopped
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 584
- Fat 38.8g
- Saturates 22g
- Carbs 49.2g
- Sugars 33.3g
- Fibre 1.6g
- Protein 8.5g
- Salt 0.5g
