By Zubda Malik
Mocha and Walnut Cake
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
67
Moderate
Glycemic Load
71
High
Nutrition per serving
Calories909.4 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
For the Cake Sponge
225 gramsunsalted butter
softened
225 gramsself-raising flour
1 teaspoonbaking powder
100 gramsgranulated sugar
125 gramslight brown sugar
packed
4eggs
100 gramswalnuts
crushed
2 tablespoonsinstant coffee
1 tablespoonwater
boiling
2 tablespoonscoffee essence
For the Coffee Buttercream
2 tablespoonscoffee essence
or 2 tablespoons instant coffee dissolved in 1 tablespoon boiling water
165 gramsbutter
at room temperature
425 gramsicing sugar
For the Topping;
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!
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