MOCHA AND WALNUT CAKE
Indulge in the luscious layers of our Mocha and Walnut Cake—where rich coffee meets crunchy walnuts for the ultimate treat! This moist sponge cake, infused with instant coffee and coffee essence, offers a delectable mocha experience that coffee lovers will adore. The addition of crushed walnuts adds a satisfying texture and nutty flavor, making each bite a true delight. Topped with a creamy coffee buttercream and finished with a dusting of cocoa powder, this cake is not only delicious but also beautifully presented. Perfect for any occasion—whether it’s a cozy afternoon tea or a festive celebration—this cake is sure to impress! Treat yourself and your loved ones to a slice of bliss today!
- 225 grams unsalted butter, softened
- 225 grams self-raising flour
- 1 teaspoon baking powder
- 100 grams granulated sugar
- 125 grams light brown sugar, packed
- 4 eggs
- 100 grams walnuts, crushed
- 2 tablespoons instant coffee
- 1 tablespoon boiling water
- 2 tablespoons coffee essence
- 2 tablespoons coffee essence (or 2 tablespoons instant coffee dissolved in 1 tablespoon boiling water)
- 165 grams butter, at room temperature
- 425 grams icing sugar
- Extra walnuts for decoration
- Cocoa powder for dusting
- 1. Preheat your oven to 180°C (160°C for fan ovens), gas mark 4, or 350°F.
- 2. Grease an 8-inch square cake tin and line the base and sides with parchment paper.
- 3. Dry roast the walnuts in a pan over medium heat until they become fragrant. Remove from heat and allow them to cool completely.
- 4. Once cooled, place the walnut pieces in a food processor and pulse until they reach a coarse, nutty powder.
- In a large mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Beat them together until the mixture is creamy and pale.
- Add the eggs one at a time, whisking well after each addition.
- In a separate small bowl, dissolve the instant coffee in boiling water. Allow it to cool completely before adding it to the batter.
- Stir the cooled coffee and coffee essence into the mixture using a spatula.
- Gently fold in the self-raising flour and baking powder until just combined.
- Finally, add the crushed walnuts and mix until evenly distributed.
- Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 45 minutes, or until the sponge has risen and feels springy to the touch.
- Allow the cake to cool in the tin on a wire rack for approximately 10 minutes. Then, carefully turn it out onto the rack and remove the baking parchment.
- In a mixing bowl, combine the softened butter and icing sugar. Beat on low to medium speed until the mixture is creamy and smooth, which should take around 10-12 minutes.
- Add the coffee essence (or the dissolved instant coffee) and whisk until fully incorporated.
- Place the cooled sponge upside down on your cake stand or serving plate.
- Spread a layer of buttercream over the top and smooth it out with a spatula.
- Dust the cake with cocoa powder for decoration.
- Garnish with walnut halves.
- 10 - Serve and Enjoy: Slice the cake and enjoy your delicious Mocha and Walnut Cake!
For extra indulgence, consider adding chocolate chips to the batter.
You can use different nuts, such as pecans or hazelnuts, if you want to experiment with flavors.
Instead of coffee buttercream, you could use a chocolate buttercream or a simple vanilla frosting for a different flavor profile or whipped chocolate cream.
You can bake the sponge in multiple round tins to create a layered cake, stacking them with buttercream in between for a more extravagant presentation.
A scoop of vanilla or coffee ice cream on the side can add a creamy element and balance the cake's richness.
Garnish with fresh berries for a pop of color and a refreshing contrast to the cake's flavors.
Ensure your butter and eggs are at room temperature to achieve the best texture in your cake batter.
When adding the flour and walnuts, fold gently to avoid overmixing, which can lead to a denser cake.
Every oven is different, so it's essential to check the cake a few minutes before the suggested baking time. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Store the cake in an airtight container at room temperature for up to three days. You can also refrigerate it, but let it come to room temperature before serving for the best flavor and texture.