Coffee and Black Walnut Cake with Coffee Mascarpone Cream
Indulge in the rich and nutty decadence of Coffee and Black Walnut Cake with Coffee Mascarpone Cream, a show-stopping dessert that’s as luxurious as it is delicious. This recipe combines the bold flavors of aromatic coffee and earthy black walnuts for a sophisticated layer cake that’s perfect for any special occasion. The moist, fluffy sponge is infused with freshly dissolved coffee, while finely ground black walnuts add a unique texture and depth of flavor. Topped with a luscious coffee-infused mascarpone cream that’s whipped to perfection and finished with a scatter of chopped black walnuts, this cake delivers a perfect balance of sweetness and sophistication. Quick to prepare yet stunning in presentation, it’s ideal for impressing guests or elevating your at-home baking repertoire. Whether as a centerpiece for parties or a weekend treat, this coffee and walnut delight with creamy mascarpone frosting is sure to steal the spotlight.
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Recipe Information
Ingredients
- 225 g Unsalted butter
- 225 g Caster sugar
- 4 large Eggs
- 200 g Self-raising flour
- 50 g Ground black walnuts
- 1 tsp Baking powder
- 2 tsp Instant coffee granules
- 1 tbsp Hot water
- 250 g Mascarpone cheese
- 75 g Icing sugar
- 100 ml Double cream
- 1 tsp Vanilla extract
- 1 tsp Instant coffee granules (for cream)
- 25 g Extra black walnuts (chopped, for garnish)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (fan) and line two 20cm (8-inch) round cake tins with baking parchment.
In a small bowl, dissolve the instant coffee granules (2 tsp) in the hot water (1 tbsp) and set aside to cool slightly.
In a large mixing bowl, cream the unsalted butter (225g) and caster sugar (225g) together until pale and fluffy.
Beat in the eggs (4 large), one at a time, ensuring each egg is fully incorporated before adding the next.
Sift the self-raising flour (200g) and baking powder (1 tsp) into the bowl, then fold gently into the mixture using a spatula or wooden spoon.
Add the ground black walnuts (50g) and the dissolved coffee mixture to the batter, folding until evenly distributed.
Divide the batter equally between the two prepared tins and smooth the tops with the back of a spoon or spatula.
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
For the coffee mascarpone cream, dissolve the instant coffee granules (1 tsp) in 1 tsp of hot water and let cool.
In a medium bowl, beat the mascarpone cheese (250g), icing sugar (75g), vanilla extract (1 tsp), and dissolved coffee until smooth.
Gradually pour in the double cream (100ml) while beating, continuing until the mixture thickens to a spreadable consistency.
Once the cakes are completely cool, spread half the coffee mascarpone cream over the top of one cake layer.
Place the second cake layer on top and spread the remaining cream over the top, swirling decoratively with a spatula.
Sprinkle the chopped black walnuts (25g) over the top for garnish.
Serve and enjoy this indulgent Coffee and Black Walnut Cake with Coffee Mascarpone Cream!
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 39.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
