Rum-Mocha Walnut Cake


Credit: foodandwine.com

This is a delicious and classic coffee and walnut cake.


Ingredients;

Serves 10-12

  • 2 cups walnut halves

  • 25g (1/4 cup) cocoa powder,  unsweetened

  • 65g (1/2 cup) flour

  • 1 tsp instant espresso powder

  • 8 large eggs, separated

  • 200g (1 cup) sugar

  • 2 tsp vanilla extract

  • pinch salt

  • fine dry bread crumbs, for dusting

For Filling

  • 6 large egg yolks

  • 1/2 cup sugar

  • pinch of salt

  • 2 Tbsp instant espresso powder, dissolved in 1/2 cup hot water

  • 450g unsalted butter, softened

  • 3 Tbsp coffee liqueur

  • 1 Tbsp vanilla extract

  • 1/2 cup dark rum, for brushing

  • 1 1/2 cups walnuts. finely chopped, plus walnut halves for garnish



Method


1. Preheat the oven to180°C (360°). Butter two 23 cm (9-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with bread crumbs.

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2. In a food processor, pulse the walnuts until finely chopped. Add the cocoa powder, flour and espresso powder and pulse until the walnuts are finely ground. Transfer to a bowl.

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3. In a large bowl, beat the yolks with 2/3 cup of the sugar, until thick and pale. Beat in the vanilla.

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4. In a medium bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat until the whites are stiff. Gradually, fold the egg whites and ground walnuts into the yolk mixture. 

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5. Divide the batter between the prepared pans. Bake for about 20 minutes, until the cakes are golden and springy. Transfer to a rack. Peel off the parchment. Turn the cakes right side up.

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MAKE THE FILLING


6. In a medium heatproof bowl, whisk the yolks, sugar and salt. Gradually whisk in the dissolved espresso. Place the bowl over a saucepan of simmering water and cook, stirring , until the yolks are thick enough to coat the spatula. Set the bowl in the ice bath. Cool, stirring occasionally.

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7. In a large bowl, beat the butter until smooth. Gradually, beat in the yolk mixture; beating well between additions. Add the liqueur and vanilla.


CAKE ASSEMBLY


8. Split each cake in half horizontally. On a cake plate, set a top layer; cut side up, brush it with 2 tablespoons of the rum and spread with 1/2 cup of the filling. Top with a bottom cake layer; brush with 2 more tablespoons of rum and spread with another 1/2 cup of filling.


9. Repeat with the remaining top cake layer, ending with the bottom layer, cut side down. Brush the top of the cake with the remaining 2 tablespoons of rum and spread the sides of the cake with a thin layer of filling. Spread the remaining filling on the top. Press the chopped walnuts around the side of the cake.

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10. Refrigerate the cake for at least 4 hours or overnight. Let the cake stand at room temperature for 15 minutes. Scatter the walnut halves on top before serving.


​​'' Anything is good if it's made of chocolate.” ― Jo Brand

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