Chocolate Walnut Coffee Cake Food

CHOCOLATE WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350°F and grease the baking tin
• Combine brown sugar, cinnamon, butter, and walnuts in a small bowl to create crumble.
• Mix wet ingredients - oil, milk, eggs, vanilla - in a medium mixing bowl
• Mix dry ingredients - all purpose flour, sugar, salt, baking powder - in a large mixing bowl
• Pour wet ingredients into dry ingredients and whisk until just combined. The batter should be quite sticky. Fold in chocolate and walnuts with a spatula.
• Pour batter into greased baking tin. Cover the top evenly with crumble.
• Bake for 50 - 55 minutes until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before slicing and serving.

CHOCOLATE CINNAMON WALNUT COFFEE CAKE

Steps:

• Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside.
• Preheat oven to 350 degrees.
• Grease a 10" bundt pan.
• In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended.
• Increase speed to high and beat until light and fluffy.
• Add eggs, sour cream, orange rind, vanilla and mix.
• Add dry ingredients and beat at low speed until mixed.
• At medium speed, beat for 3 minutes.
• Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool coffeecake in pan on wire rack for 10 minutes.
• Remove from pan and cool completely.
• Sprinkle with confectioners' sugar to serve.

CHUNKY CHOCOLATE-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350°F Grease 10-inch tube pan.
• In small bowl, combine topping ingredients; set aside.
• Beat butter and sugar in large bowl until light and fluffy.
• Beat in eggs, sour cream and vanilla until well mixed.
• Combine flour, baking powder, baking soda and salt in bowl.
• On low speed add flour mixture to batter, beating until smooth.
• Spoon 1/3 (about 2 cups) of the batter into prepared pan, spreading evenly.
• Sprinkle with 1/3 of the topping (scant 1 cup).
• Repeat layering 2 more times.
• Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 20 minutes.
• Remove from pan.

COFFEE WALNUT LAYER CAKE

Steps:

• Heat oven to 350 degrees.
• Butter two 8-inch cake pans, and line base of each with parchment paper.
• In food processor, combine 1/2 cup walnut pieces and sugar.
• Process to a fine powder.
• Add butter, flour, baking powder and eggs.
• Process to a smooth batter.
• Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running.
• Mixture should be just soft enough to drop from a spoon; if not, add more milk.
• Divide cake batter between two pans.
• Bake until risen and springy to touch, about 25 minutes.
• Cool on a rack for 10 minutes, then remove from pan and place on rack.
• Remove parchment paper.
• Cool completely.
• For frosting: Place confectioners' sugar in food processor and pulse until lump-free.
• Add butter and process until smooth.
• Add coffee mixture down feed tube and pulse until well blended.
• Place one cake upside down on a plate or cake stand.
• Spread with about half the frosting.
• Place second cake right side up on frosting, and cover top and sides in a swirly pattern.
• Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

CHOCOLATE WALNUT CRANBERRY CAKE (LIGHT)

Steps:

• Preheat oven to 350°F.
• Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
• Combine applesauce, milk and oil; add to flour mixture, stirring just until moist.
• Stir in cranberries and walnuts.
• Spread into a 10-inch springform pan coated with cooking spray (batter will be thick).
• Bake at 350F for 45 minutes or until edges begin to pull away from sides of pan. Cool on a wire rack. Sprinkle with powdered sugar.

CHOCOLATE MOCHA WALNUT PUDDING CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
• For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
• In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
• Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
• For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
• Pour the liquid over the cake batter.
• Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
• Spoon the pudding cake into individual bowls and serve warm.

CHOCOLATE WALNUT LAYER CAKE

Steps:

• Preheat oven to 375°F. Grease the bottom and sides of the cake pans liberally with nonstick spray.
• Prepare the cake batter: Combine the eggs and sugar in the bowl of an electric mixer and beat on high speed until light and lemon-colored, 5-8 minutes. Meanwhile, whisk the mayonnaise and water together in a medium bowl; set aside. Finely chop 1/2 cup walnuts and combine with the flour, baking powder, baking soda, cocoa powder, coffee and salt in a medium bowl. Stir 1/2 of the flour mixture and 1/2 of the mayonnaise mixture into the eggs with the mixer on low until well blended. Do not over mix. The less you mix flour, the more tender the cake! Scrape down the bowl and repeat with the remaining flour and mayonnaise mixtures.
• Bake the cake: Fill each cake pan with 1/3 of the batter. Place the pans in the center of the oven. Rotate the pans halfway through cooking. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, about 16 minutes. Remove from the oven and let cool for 1/2 hour before unmolding. Cool completely before frosting.
• Candy the oranges: Cut the orange in half lengthwise (from the stem to navel ends). Continue cutting the orange pieces in half lengthwise until you have 16 wedges. Place the orange wedges in a skillet and fill with enough cold water to cover. Simmer over medium heat for 5 minutes. Drain the water and repeat this step to make the peels tender and remove bitterness. Gently remove the wedges from the pan and set aside. Place the sugar, 2 cups water, the cloves and the orange peels into the skillet. Cook over medium heat until the sugar dissolves and return the orange wedges to the skillet. Continue cooking over low heat until the syrup thickens and the wedges become translucent, about 45 to 60 minutes. Transfer the wedges to a baking sheet to cool.
• Make the frosting: Place the chocolate in a medium bowl and the cream in a small pot to warm over medium heat. When the cream simmers, pour it over the chocolate and let it sit for a few minutes, then whisk gently until the chocolate blends with the cream. Cool completely. Blend the confectioner's sugar, butter and vanilla in the bowl of a food processor until smooth, 5-8 minutes. Stir the cooled chocolate into the butter and sugar mixture until smooth.
• Frost the cake: Chop 1 cup of walnuts; set aside. Place one cake round, top side down, onto a serving platter. Top with 1/4 of the frosting letting some of it spill over the top to coat the sides. Sprinkle ¼ cup of the walnuts on top of the frosting. Repeat with the next cake layer. Place the final layer on top of the other two, bottom side up, then coat the top and sides of the cake with the remaining frosting. Top with the remaining 1/4 cup of walnuts and the candied orange wedges.
• Note: Prepare the cake using a cake mix with 1/2 cup finely chopped walnuts added to the batter before baking in place of the scratch cake, if desired.

COFFEE & WALNUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
• Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
• Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.