Name: Mocha Walnut Cake
Yield: Makes one 23 cm 3-layer cake, about 12 servings
Ingredients: 120 ml hot brewed coffee (don’t heat cold coffee; it will turn bitter); One 23 cm Walnut Sponge cake layer, baked and cooled; 1 batch Perfect Meringue Buttercream, coffee flavoured; 3 tablespoons sugar; 2 teaspoons vanilla extract; 140 g walnut pieces, lightly toasted, cooled and finely chopped, but not ground

Preparation info

Makes one 23 cm 3-layer cake, about
12
servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Coffee and walnuts make an excellent combination of flavours and I like to intensify it by using a vanilla and coffee syrup on the walnut cake layers. See the variations at the end of the recipe for adding a note of chocolate to this cake.

Ingredients

Coffee Syrup

3 tablespoons sugar
120 ml hot brewed coffee (don’t heat cold coffee; it will turn bitter)

Method

For the syrup, stir the sugar into the coffee until it dissolves, let cool and stir in the vanilla.
Use a sharp serrated knife to cut the cake layer into 3 thin layers. Place the top layer of the cake crust side down on a cake board and sprinkle it with one third of the syrup. Use a medium palette knife to spread about one quarter of the buttercream on top.