Boozy Coffee & Walnut Cake
This mocha walnut cake is a delightful treat that combines the rich flavors of coffee, walnuts, and mascarpone cheese. The layers are moist and flavorful, with a creamy filling that adds a touch of sweetness and richness. Topped with toasted walnut halves, this cake is not only delicious but also makes for a stunning presentation.
— Constant Cookbook
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs , beaten
- 200g self-raising flour
- 1 tsp baking powder
- 15 walnut halves
- 2 heaped tbsp instant coffee , dissolved in 1 tbsp boiling water
- 500g pot mascarpone
- 85g light muscovado sugar
- 4 tbsp Tia Maria
- a few toasted walnut halves, for decoration
Instructions
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix (see recipe for Classic Victoria sponge, right), instead of the milk.
- For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
- Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.
Yield
Cuts into 10 slices
Nutrition
- Calories: 642 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 32 grams sugar
- Fiber Content: 0.8 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.9 milligram of sodium
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