A mouthwatering recipe for coffee & walnut cake from John Kirkwood‘s YouTube Channel.
Coffee & Walnut cake, easy step by step simple instructions.
John Kirkwood YouTube Channel
Table of Contents
The Recipe
Ingredients
The cake
- 260g / 9.25oz Self raising flour (or add extra 2tsp of baking powder to plain flour)
- 8g / 2tsp Baking Powder
- 200g / 7.5oz Caster sugar
- 200g / 7.5oz Softened butter
- 4 Large eggs
- 6mls / 1tsp Vanilla extract
- 20mls / 1.5 tbls Concentrated coffee
- 100g / 3.5oz Chopped walnuts (topping)
The filling
- 300g / mls Double or Heavy cream
- 85g / 3oz Mascarpone or ordinary cream cheese
- 8g / 2tsp Icing / powdered sugar
- 6mls / 1tsp Vanilla extract
- 20mls / 1.5 tbls Concentrated coffee
Method
- Preheat your oven to 190°C / 374°F Gas mark 5.
- Grease two 20cm / 8” sandwich cake tins and line bottoms with greaseproof paper.
- Add butter and caster sugar to a bowl and cream together using a spatula to a smooth paste.
- Whisk in eggs one at a time (make sure your eggs are at room temperature).
- Add vanilla extract and concentrated coffee solution and mix in.
- Sift in the flour and baking powder and gently fold it into a smooth batter using a spatula.
- Divide the batter equally into the 2 prepared sandwich cake tins, levelling off the batter, and get them into the preheated oven and set your timer for 20 minutes.
- While sponges are baking, start coffee flavoured cream, by adding the double, heavy, or whipping cream, coffee solution, vanilla extract, and icing sugar to a bowl, and whisk until thick as shown in the video, cover and refrigerate until needed.
- When the time is up on the sponge cakes, (do not open the oven door before) check the cakes using a cocktail stick or wooden skewer, if it comes out clean the cake is done, if not! give them a couple of more minutes.
- Place the tins on a wire rack for 10 minutes before removing them from the tins, after the 10 minutes remove the sponges from the tins, and carefully peel off the paper, and allow them to completely cool for a further 20 minutes.
- Place one of the cakes on a serving plate with the bottom of the sponge facing up, cover with half of the coffee cream, staying shy of the edge, and level it off, gently line up and place the second cake on top of the cream with the flat bottom of the sponge facing down this time, gently press it down.
- Cover the top of the cake with the remaining cream, and gently cover the whole area with the walnuts.
- Slice and serve.
