Try our coffee and walnut cake then check out our coffee cake, walnut cake, date and walnut cake, coffee cake loaf and Irish coffee cake.



  • 2 tbsp instant coffee
  • 1 tbsp milk, plus a splash for the icing
  • 200g unsalted butter, softened, plus extra for the tin
  • 200g caster sugar
  • 200g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 75g dark chocolate, roughly chopped


  • 250g mascarpone
  • 50g icing sugar
  • 75g white chocolate, melted
  • 50g walnuts, finely chopped


  • 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.

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