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Capt. Tom Moore's coffee & walnut birthday cake
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Total Time: 2 hours
Indulge in a rich coffee and walnut cake with espresso buttercream for a special occasion. Share the love by treating your loved ones or essential workers with this spectacular treat!
Ingredients:
50 g walnuts
400 g unsalted butter, softened plus extra for greasing
400 g self-raising flour plus a little extra for dusting
400 g golden caster sugar
8 large free-range eggs
2tablespoons cocoa
2teaspoons baking powder
150 g walnuts
60 ml very strong cold espresso coffee, or 6 tablespoons coffee essence
150 g golden caster sugar
200 g unsalted butterat room temperature
500 g icing sugar
30 ml very strong cold espresso, or 6 tablespoons coffee essence
extra buttercream
walnuts
dark chocolate
coffee beans
cocoa
Instructions:
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line two 20cm sandwich cake tins. Beat butter and sugar until pale and creamy. Add eggs one by one, then fold in sifted flour, cocoa, and baking powder. Stir in chopped walnuts and coffee. Divide batter between tins and bake for 25 minutes. Cool the cakes on a wire rack. Make the praline by melting sugar in a pan, then stir in chopped walnuts and cool on greaseproof paper. Prepare the buttercream by whisking butter with icing sugar and coffee until pale and fluffy. Assemble the cake with buttercream between layers. Ice the top and sides of the cake. Decorate as desired with praline, chocolate, coffee beans, or dark chocolate shavings. Enjoy!