Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts

If you love coffee and cake, then this Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts is perfect for you! This delightful dessert combines rich coffee flavors with the sweetness of white chocolate and the crunch of candied walnuts. It’s a treat that’s perfect for any occasion, from brunch to dessert after dinner.

Why Make This Recipe

This moist coffee cake is not only delicious, but it also has an impressive presentation. The white chocolate ganache adds a creamy texture that complements the heartiness of the cake. Plus, making candied walnuts adds a sweet crunch that makes every bite enjoyable. Whether you’re serving it for a special occasion or just want to indulge yourself, this recipe is sure to please!

How to Make Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts

Ingredients:

2 1/2 cups (320 g) all-purpose flour
1/3 cup (40 g) cornflour (cornstarch)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 tbsp (15 g) instant coffee powder
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (105 g) unflavored vegetable oil (canola)
1 1/2 cups (300 g) soft brown sugar, firmly packed
3 large eggs, room temperature
1 1/4 tbsp vanilla extract
1 tsp white vinegar
1 1/2 cups (337 g) buttermilk, room temperature
1 cup (180 g) white chocolate, chopped
3 cups (675 g) cream (minimum 34% fat)
1 1/2 tbsp instant coffee powder
2 tbsp (30 g) soft brown sugar
1 tbsp (14 g) unsalted butter
1/2 tsp ground cinnamon
1 cup (100 g) walnuts, roughly chopped or halved

Directions:

Prepare the Ganache: Chop the white chocolate into small pieces and place them in a heatproof bowl. Heat the cream in a saucepan until it starts to bubble gently. Pour the hot cream over the chocolate with the instant coffee powder. Allow it to sit for 5 minutes, then stir and mix until smooth. Chill in the fridge for at least 6 hours, then whip until soft peaks form.
Make the Cake: Preheat your oven to 320°F (160°C) and grease two 8-inch cake tins. In a bowl, mix together the all-purpose flour, cornflour, baking soda, baking powder, salt, and instant coffee powder. In another bowl, cream the softened butter, vegetable oil, and brown sugar with an electric mixer until light and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, white vinegar, and half of the buttermilk. Gradually fold in the dry ingredients alternately with the remaining buttermilk until just combined.
Bake the Cake: Divide the batter evenly between the prepared cake tins and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the tins for 20 minutes, then transfer them to a wire rack to cool completely.
Make the Candied Walnuts: In a saucepan, melt the butter and brown sugar with the ground cinnamon. Add the walnuts and stir to coat them in the mixture. Remove from heat and spread the walnuts on a tray to cool.
Assemble the Cake: If necessary, trim the tops of the cooled cake layers. Place one layer on a serving plate, spread a layer of ganache on top, and sprinkle with half of the candied walnuts. Place the second cake layer on top, cover with more ganache, and decorate with the remaining candied walnuts. Serve and enjoy!

How to Serve Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts

This coffee cake is excellent served at room temperature. You can slice it into generous pieces and enjoy it with a cup of coffee or tea. It makes for a perfect dessert for gatherings, parties, or even as a delicious breakfast treat!

How to Store Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts

Store any leftover coffee cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, you can freeze the cake without the ganache for up to 2 months. Just make sure to wrap it tightly in plastic wrap before freezing.

Tips to Make Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts

Always use room temperature ingredients, as they blend together better.
If you want to enhance the coffee flavor, feel free to add a bit more instant coffee powder.
Make sure the ganache is well chilled before whipping, as this helps to achieve the perfect texture.

Variations

You can try adding other nuts like pecans or almonds instead of walnuts. For an extra touch of flavor, consider incorporating chocolate chips or a dash of espresso powder into the cake batter.

FAQs

Can I make this cake without nuts?
- Yes, you can leave out the walnuts if you prefer a nut-free cake.
How do I know when the cake is done?
- A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs, not wet batter.
Can I use a different type of chocolate for the ganache?
- Sure! You can use dark chocolate or milk chocolate, but note that it will change the flavor profile of the ganache.

With its rich flavors and delightful textures, this Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts is bound to become a favorite in your home! Give it a try and savor every delicious bite.