Coffee and walnut cake with chocolate buttercream frosting
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Ingredients
- Plain flour – 150 gm ( 1 1/3 cup)
- Baking powder – 1 ½ tsp
- Salt - pinch
- Butter – 175 gm ( ¾ cup)
- Sugar – 175 gm ( roughly ¾ cup) + 2 tbs
- Coffee powder – 1 ½ tbs
- Boiling water – 50 ml ( ¼ cup)
- Walnut – 75 gm ( 50 +25 )
- Eggs – 3 large
- For Chocolate Buttercream Icing
- Butter - 100 gm - (approximately 1/2 cup )
- Icing sugar - 200 gm ( 1 1/2 cup )
- Double cream - 50 ml
- Meringue powder - 1tsp
- Coffee liqueur / Vanilla extract - 1tsp
- salt - pinch
- Dark chocolate - 40 gm (melted )
Details
servings 10
Level of difficulty Average
Preparation time 30mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Sift flour, baking powder, salt and keep it aside.
Step 2
Dissolve 1 tbs of coffee powder in 50 ml of boiling water and keep it aside.
Step 3
Cream butter and sugar until fluffy for about 5 minutes.
Step 4
In a bowl break three eggs and lightly beat them with a spoon or whisk.
Step 5
With hand mixer or electric mixer running add the beaten eggs gradually to the creamed mixture adding a tbs of sifted flour in between(to avoid curdling) .
Step 6
Beat until eggs have been mixed well into mixture.
Step 7
Blitz 50 gm of Walnut with 2 tbs of sugar into a nutty powder ( if you do not add sugar you will end up with a paste !) and add this to the creamed mixture and beat in.
Step 8
Add the sifted flour, fold in.
Step 9
Add the coffee and 25 gm of chopped walnut pieces to the batter and fold in.
Pour the batter into a two 8 inch prepared/ greased cake tin and bake in a preheated oven at 180 C for 20-25 minutes or until a tooth pick inserted comes out clean.
Step 10
For Buttercream Icing -
In a mixing bowl add 1/3 of the sugar, salt and meringue powder and mix.Add cream to it and beat it for 5 minutes in an electric mixer with paddle attachment . Add remaining sugar and beat for 3 minutes. Add butter little by little and beat for 5-7 minutes. Add coffee liqueur, melted chocolate and beat for 1 minute.
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