27/10/2024
Must try this
Moist Coffee Cake with White Chocolate & Coffee Ganache and Candied Walnuts
A deliciously moist coffee-flavored cake with layers of whipped white chocolate and coffee ganache frosting, topped with lightly candied walnuts for a perfect crunch. This is a must-try for coffee lovers!
Ingredients
For the Coffee Cake:
2½ cups (320 g) all-purpose flour (or cake flour, see note)
⅓ cup (40 g) cornflour (cornstarch)
½ tsp baking soda
1 tsp baking powder
½ tsp salt (omit if using salted butter)
4 tbsp (15 g) instant coffee powder
½ cup (113 g) unsalted butter, room temperature
½ cup (105 g) unflavored vegetable oil (canola)
1½ cups (300 g) soft brown sugar, firmly packed
3 large eggs, room temperature
1¼ tbsp vanilla extract
1 tsp white vinegar
1½ cups (337 g) buttermilk, room temperature
For the Whipped White Chocolate & Coffee Ganache:
1 cup (180 g) white chocolate, chopped (preferably couverture)
3 cups (675 g) cream (minimum 34% fat)
1½ tbsp instant coffee powder
For the Lightly Candied Walnuts:
2 tbsp (30 g) soft brown sugar
1 tbsp (14 g) unsalted butter
½ tsp ground cinnamon
1 cup (100 g) walnuts, roughly chopped or halved
Instructions
Whipped White Chocolate & Coffee Ganache (Make First)
Prepare the ganache: Chop white chocolate into small pieces and place in a heatproof bowl.
Heat the cream: In a saucepan, heat the cream over medium heat until it starts to gently bubble. Remove from heat and pour over the chocolate. Add the coffee powder without stirring.
Let it sit: Allow the mixture to sit for 5 minutes to melt the chocolate, then stir with a spatula. Blend using an immersion blender to ensure smoothness.
Chill: Pour the ganache into a shallow dish and cover with plastic wrap, ensuring the wrap touches the surface. Chill in the fridge for at least 6 hours (or overnight).
Whip: Once the ganache has cooled and thickened, whip it until soft peaks form. Be cautious not to overwhip.
Coffee Cake
Preheat oven: Preheat to 320°F (160°C) with a fan, and grease two 8-inch cake tins. Line with parchment paper.
Mix dry ingredients: Sift together flour, cornflour, baking soda, baking powder, salt, and instant coffee powder. Set aside.
Cream butter and sugar: In a bowl, use an electric mixer to beat the butter, oil, and brown sugar until light and creamy (about 2 minutes).
Add eggs: Add eggs one at a time, mixing well between each addition. Then add vanilla, vinegar, and half the buttermilk. Mix until combined.
Fold in dry ingredients: Using a spatula, gently fold in half of the dry ingredients. Add the remaining buttermilk and fold in. Finally, fold in the remaining dry ingredients until just combined.
Bake: Divide the batter between the prepared tins and bake for 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the tins for 20 minutes, then transfer to a wire rack to cool completely.
Lightly Candied Walnuts
Caramelize the sugar: In a saucepan over medium heat, melt the butter and brown sugar with cinnamon until bubbling.
Add walnuts: Stir in the walnuts, coating them evenly in the sugar mixture. Remove from heat and spread the walnuts on a tray to cool and harden.
Assembly
Optional trimming: Trim the tops of the cake layers if needed for even stacking.
Layer the cake: Place the first cake layer on a stand, spread whipped ganache on top, and sprinkle half of the candied walnuts.
Top and decorate: Add the second cake layer, cover the top and sides with more whipped ganache, and pipe decorative swirls. Top with the remaining candied walnuts.
Serve and enjoy!
This coffee cake is rich, moist, and bursting with flavor. The whipped white chocolate ganache is silky and luxurious, while the candied walnuts add the perfect sweet crunch!
