Description
A delightful dessert combining rich coffee flavors with white chocolate ganache and crunchy candied walnuts, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Prepare the ganache by chopping the white chocolate into small pieces and placing them in a heatproof bowl. Heat the cream until it starts to bubble gently, then pour over the chocolate along with the instant coffee powder. Allow to sit for 5 minutes, then mix until smooth and chill for at least 6 hours before whipping.
- Preheat your oven to 320°F (160°C) and grease two 8-inch cake tins. In a bowl, mix the dry ingredients: flour, cornflour, baking soda, baking powder, salt, and coffee powder. In another bowl, cream the butter, oil, and brown sugar until light and creamy. Add eggs one at a time, mixing well. Stir in vanilla extract, vinegar, and half the buttermilk, then gradually fold in dry ingredients alternately with the remaining buttermilk until just combined.
- Divide the batter evenly between the prepared cake tins and bake for 30 minutes, or until a toothpick comes out clean. Allow to cool in tins for 20 minutes, then transfer to a wire rack to cool completely.
- For the candied walnuts, melt butter and brown sugar with cinnamon in a saucepan. Add walnuts and stir to coat, then spread on a tray to cool.
- Assemble the cake by trimming the tops of the cakes if necessary. Place one layer on a plate, spread ganache, and sprinkle with half the candied walnuts. Layer the second cake on top, cover with more ganache, and decorate with remaining walnuts. Serve and enjoy!
Notes
This cake is excellent served at room temperature and can be stored in the fridge for up to 3 days. Freeze without ganache for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 18g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: coffee cake, dessert, ganache, walnuts, brunch