Coffee and Walnut Cake Recipe (With Dark Chocolate Drizzle)
Rated 5.0 stars by 1 users
Category
Nutd
Servings
12
Prep Time
20 minutes
Cook Time
30 minutes
Calories
330
Enjoy the delicious charm of a classic Coffee and Walnut Cake, perfect for teatime or any occasion.
This recipe yields a light, coffee-infused sponge studded with crunchy walnuts.
It is topped with smooth coffee buttercream and an optional dark chocolate drizzle for extra richness.
Simple to make yet elegantly flavorful, it’s ready in about 1.5 hours and serves 12.
Ingredients
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200g plain flour
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1 tsp baking powder
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½ tsp fine sea salt
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150g unsalted butter, softened
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150g caster sugar
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3 large eggs, room temperature
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2 tbsp instant coffee granules
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2 tbsp boiling water
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100g walnuts, toasted and roughly chopped
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150g unsalted butter, softened
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250g icing sugar, sifted
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2 tbsp boiling water
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1 tbsp instant coffee granules
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1 tsp vanilla extract
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50g Whitakers Dark Chocolate
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½ tsp coconut oil
For the Sponge
For the Coffee Buttercream
For the Dark Chocolate Drizzle
Directions
Preheat & Prep
Preheat oven to 170°C fan (190°C / 375°F).
Line and grease two 20cm sandwich tins.
Dissolve Coffee
In a small bowl, stir the coffee granules into the boiling water.
Set aside to cool slightly.
Dry Mix
In a bowl, sift together the flour, baking powder and salt.
Cream Butter & Sugar
Beat the softened butter and caster sugar until pale and fluffy (3–4 minutes).
Add Eggs & Coffee
Beat in the eggs one at a time, mixing well between each.
Stir in the cooled coffee.
Combine & Fold
Fold the flour mixture into the butter mix until just combined, then gently fold in the chopped walnuts.
Bake
Divide batter evenly between the two tins.
Bake for 30–35 minutes, or until a skewer comes out clean and the sponges are golden.
Cool in tins for 10 minutes, then turn out onto a wire rack to cool completely.
Make Buttercream
In a clean bowl, beat the butter until smooth.
Gradually add the icing sugar.
Dissolve the extra coffee in 2 tbsp boiling water, let cool, then beat into the buttercream along with the vanilla until light and fluffy.
Assemble
Place one sponge on your cake stand, pipe or spread half the buttercream over the top.
Sandwich with the second sponge and cover the top (and sides, if desired) with the remaining buttercream.
Chocolate Drizzle
Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water.
Drizzle over the top of the cake and allow to set.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious portions of hazelnut brittle.
Calories per serving: 110 calories.
Remember: Please tag #whitakerschocolates with photos of your hazelnut-flavoured brittle.
Even Layers: Level your sponge tops with a serrated knife before filling.
Walnut Texture: Toast nuts at 160 °C for 8 minutes to deepen their flavour.
Make-Ahead: Sponges can be baked a day ahead and kept wrapped; assemble on the day for maximum freshness.
How to Store Your Homemade Coffee and Walnut Cake
Room Temperature:Store the assembled cake in an airtight cake tin or container at room temperature for up to 3 days.
Ensure it’s kept in a cool, dry place away from direct sunlight or heat sources to maintain its texture and prevent the buttercream from softening.
Refrigeration (Optional):If your kitchen is warm or you want to extend freshness, place the cake in an airtight container and refrigerate for up to 5 days.
Note that refrigeration may slightly firm up the sponge and buttercream, so let the cake sit at room temperature for 30–60 minutes before serving to restore its softness and flavor.
Freezing:For longer storage, wrap individual slices or the whole (unassembled) sponge tightly in cling film, then place in a freezer-safe container or bag.
Freeze for up to 3 months. Thaw at room temperature for a few hours before assembling or serving.
Buttercream can also be frozen separately in an airtight container; re-whip after thawing for best texture.
Make-Ahead Tip: Bake the sponges a day ahead and store them wrapped tightly in cling film at room temperature.
Assemble with fresh buttercream on the day of serving for optimal freshness.
Avoiding Staleness:To prevent drying out, ensure the cake is fully covered, especially if cut, to protect exposed edges.
If adding the chocolate drizzle, store as above, but note it may lose some shine in the fridge.
Serving Suggestions
Coffee Pairing:Serve alongside a steaming espresso for a bold, complementary kick that echoes the cake’s intense coffee notes.
Alternatively, a frothy cappuccino or creamy latte provides a smoother, milky contrast that balances the cake’s sweetness.
Creamy Additions:Add a scoop of high-quality vanilla ice cream on the side for a cool, creamy contrast that melts beautifully against the tender sponge.
For a lighter touch, a generous dollop of unsweetened whipped cream adds a velvety richness without overpowering the cake’s flavors.
For an extra twist, consider a small spoonful of mascarpone for a subtly tangy, luxurious pairing.
Nutty Garnish:Sprinkle a handful of finely chopped, toasted walnuts over the coffee buttercream before serving to amplify the cake’s nutty crunch and add visual appeal.
You could also scatter a few whole walnut halves around the cake’s edges for a rustic, elegant presentation that highlights the star ingredient.
Fruit Accent: Introduce a fresh element by serving with a small handful of raspberries or blackberries on the plate.
Their tartness cuts through the cake’s sweetness and adds a vibrant pop of color, making each bite more dynamic.
Dessert Platter:Transform your teatime into a spread by pairing slices of the cake with other British classics, like shortbread biscuits or scones with clotted cream.
This creates a varied, crowd-pleasing dessert table perfect for gatherings or afternoon tea.
