Coffee Walnut Fudge Cake Food

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.

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.

WALNUT COFFEE CAKE

Steps:

• Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
• Mix flour, baking powder, baking soda& salt together; set aside.
• Cream margarine and the 1cup sugar until light & fluffy.
• Add eggs& vanilla; beat thoroughly.
• Blend in sour cream alternately with flour mixture; stir in nuts.
• Divide& spread batter evenly in pan (s).
• Combine topping ingredients& sprinkle on top of batter.
• Bake at 350 for 35-40 minutes (40-45 if using 9x13).
• Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
• Also, this cake freezes well!