Mocha and Walnut Cake

Name: Mocha and Walnut Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 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

19 steps

Prep:25minCook:45min

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!

Updated at: Mon, 14 Oct 2024 12:27:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories909.5 kcal (45%)

Total Fat52.5 g (75%)

Carbs106.4 g (41%)

Sugars80.2 g (89%)

Protein8.9 g (18%)

Sodium439.9 mg (22%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Preheat your oven to 180°C (160°C for fan ovens), gas mark 4, or 350°F.

Step 2

Grease an 8-inch square cake tin and line the base and sides with parchment paper.

Step 3

Dry roast the walnuts in a pan over medium heat until they become fragrant. Remove from heat and allow them to cool completely.

Step 4

Once cooled, place the walnut pieces in a food processor and pulse until they reach a coarse, nutty powder.

Step 5

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.

Step 6

Add the eggs one at a time, whisking well after each addition.

Step 7

In a separate small bowl, dissolve the instant coffee in boiling water. Allow it to cool completely before adding it to the batter.

Step 8

Stir the cooled coffee and coffee essence into the mixture using a spatula.

Step 9

Gently fold in the self-raising flour and baking powder until just combined.

Step 10

Finally, add the crushed walnuts and mix until evenly distributed.

Step 11

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.

Step 12

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.

Step 13

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.

Step 14

Add the coffee essence (or the dissolved instant coffee) and whisk until fully incorporated.

Step 15

Place the cooled sponge upside down on your cake stand or serving plate.

Step 16

Spread a layer of buttercream over the top and smooth it out with a spatula.

Step 17

Dust the cake with cocoa powder for decoration.

Step 18

Garnish with walnut halves.

Step 19

10 - Serve and Enjoy: Slice the cake and enjoy your delicious Mocha and Walnut Cake!