Coffee Walnut Fudge Cake
This coffee walnut cake is a delightful blend of flavors and textures. The nutty crunch of walnuts combined with the rich essence of coffee makes this cake a perfect treat for any occasion. The creamy icing layers add a touch of sweetness to balance out the bold flavors, making each bite a satisfying experience. Feel free to customize the decoration to suit your style and enjoy this indulgent cake with a cup of coffee or tea.
— Constant Cookbook
Ingredients
- 175g stork/ butter
- 3 medium eggs, beaten
- 175g self raising flour, sived
- 55g walnuts, chopped
- 1 tablespoon coffee essence
- Icing:
- 85g stork/ butter
- 225g icing sugar, sived
- 1 tablespoon milk
- 1 tablespoon coffee essence
- 85g walnuts to decorate
Instructions
- Cream butter and castor sugar together until light and fluffy. add the eggs gradually, beating well between each.
- fold in the flour, then add the walnuts and coffee essence.
- place in 2cm x 18cm greased and bottom-lined sandwich tins
- Bake in the middle of a preheated oven at 180 degrees C for 25-30 mins. turn out and cool on a wire tray.
- Icing cream the butter and icing sugar until light, add the coffee essence and beat untill well blended, adding a little milk if needed
- Sandwich the cakes together with a little icing. spread most of the remainder icing on the dides and the top of the cake.
- chop all but 8 of the walnuts and press around the sides of the cake. pipe the remaining icing around the cake using a star nozzle and decorate with reserved walnute
Yield
Serves 12
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