Coffee and Walnut Cake Recipe with Chocolate

Coffee, chocolate and walnut cake

Name: Coffee, chocolate and walnut cake
Total time: 1 h
Yield: serves 8-10
Ingredients: 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; mascarpone 250g; icing sugar 50g; white chocolate 75g, melted; walnuts 50g, finely chopped

1 hour + cooling
serves 8-10
Easy

The combination of coffee and walnut is a classic but the addition of chocolate adds another layer of flavour to this beautiful cake, ready in just one hour

February 24, 2019 at 10:29 am

Ingredients

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

ICING

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

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.