Coffee and walnut cake
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
- Serves: 8 persons
- 2tbsp instant coffee
- 1tbsp milk, plus a splash for the icing
- 200g unsalted butter, softened, plus extra for the tin
- 200g caster sugar
- 200g self-raising flour
- 1tsp baking powder
- 4large eggs
- 75g dark chocolate, roughly chopped
- 250g mascarpone
- 50g icing sugar
- 75g white chocolate, melted
- 50g walnuts, finely chopped
Step 1Heat 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 2Put 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 3Put 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 4To 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.