Coffee Walnut Cake

Okay, this cake is a game changer!
If you loooooove coffee, you will absolutely love this cake!

I made this for Juniper's first birthday...obviously not for her to eat but for our family to enjoy.

I wonder what she would have acted like if I gave her a cake with straight up coffee-grounds in it...

And then I made this again a few days later for our life group and it was eaten up...I had a hard time with stopping at just one slice!


This cake is intended to be 2 layers, but one of the cakes ended up falling on the floor when I made it for Junie's birthday, so I had to make another batch and the cake ended up being 3 layers! Whoops!
So to compensate for that, I doubled the recipe for the icing.
I made the regular recipe for a 2 layer cake for our life group.
But regardless of the size cake, I decided that it tastes a lot better and the coffee comes through a lot more if you double the amount of coffee grounds that you put into the icing.

*The icing recipe is the amount if you don't double the coffee grounds.
**You will you every last bit of the icing, so try to be mindful of that when icing so that you don't put a super thick layer in between the 2 layers and then not have enough to ice the sides and the top!




COFFEE WALNUT CAKE




INGREDIENTS


FOR THE CAKE:

  •  Butter for pans
  • ½ cup (60 grams) walnut pieces
  • 1 cup plus 2 tablespoons (245 grams) sugar
  • 2 sticks (8 ounces) unsalted butter at room temperature
  • 1 ⅔ cups (230 grams) flour
  • 1 tablespoon (14 grams) baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 2 tablespoons milk at room temperature, more as needed
  • 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water


FOR THE FROSTING:

  • 2 ½ cups (300 grams) confectioners' sugar
  •  teaspoon salt
  • 1 ½ sticks (6 ounces) unsalted butter at room temperature
  • 1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
  • ¼ cup walnut halves, for decoration



PREPARATION



  1. Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
  2. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
  3. For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
  4. Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.






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