Chocolate, Coffee, Caramel and Walnut Layer Cake

Close your eyes and imagine this... dark, rich, coffee infused chocolate cake filled with lashings of caramel all wrapped up in a luxurious coffee buttercream, topped with a rich chocolate glaze and crowned with caramelised walnuts.

Now open your eyes...

I hope I didn't disappoint!

In black and white this cake still manages to looks good!

I made this for my wonderful and amazing fiance. He's recently started a new job and has been asking me to bake a cake for his new colleagues. He's a recently qualified teacher and has been working so hard this last year and I am so proud of him. His new job is demanding and the workload is huge but the staff have been so supportive and honestly I only need half an excuse to bake! 

They all love their coffee so I thought, how can I make a coffee cake that is truly decadent? After combining many recipes I came up with this incredible layer cake. What could be more decadent than chocolate, coffee, caramel and walnut layer cake? Now I'm not going to lie, it is going to take the best part of a day to make but for a special occasion it is sooo worth it!

The cake recipe is from Ina Garten and "It tastes so good!" You just have to try it. Trust me you won't need another mocha cake recipe ever. And the beauty of this lush delight is that it is so simple to make.

Cake ingredients:
1 3/4 cups / 263g flour, plus more for dusting cake pans
2 cups / 450g sugar
3/4 cups / 89g pure cocoa powder (not drinking chocolate)
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon kosher salt or a pinch of table salt
1 cup / 250 ml buttermilk
1/2 cup / 125 ml flavourless oil (vegetable or sunflower oil)
2 large eggs
1 teaspoon vanilla extract
1 cup / 250 ml hot, strong coffee (use good quality filtered coffee for the strongest flavour, if you use instant coffee the cake will be more chocolate than coffee)

  1. Preheat oven to 180C / Gas mark 4.
  2. Grease two 8" / 20cm round cake tins and dust with flour or cocoa powder. 
  3. Combine all dry ingredients in a bowl and mix until combined. 
  4. In another bowl, combine buttermilk, oil, eggs, and vanilla. 
  5. Pour buttermilk mixture into dry ingredients and beat just until smooth. 
  6. Add coffee and mix just until incorporated. 
  7. Divide batter (which will be incredibly runny) evenly between the two pans. 
  8. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. 
  9. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.

Coffee buttercream ingredients:
250g softened butter
500g icing (powdered) sugar
4-6 tablespoons of cold, strong brewed coffee
1/2 teaspoon vanilla extract

  1. Beat the butter and icing sugar until pale and creamy. (about 5 minutes)
  2. Add the coffee and vanilla and mix until desired taste and consistency.

For the caramel layer either buy a pre-made tin of caramel (Carnation make them) or you can place a tin of condensed milk in your slow cooker (cover two thirds of the tin in water) and leave it on low overnight (about 8 hours). This caramelises the sugar in the condensed milk and turns it into caramel. Allow to cool before opening.

Chocolate glaze ingredients: (recipe adapted from here)
260g chopped good quality chocolate
6 tablespoons butter
4 tablespoons glucose syrup / golden syrup
1/2 teaspoon vanilla extract

  1. Heat the chocolate, butter and syrup over a double boiler on low until combined and melted. Add vanilla and remove from heat. Use when still warm.
  2. When it cools it will set. If it cools too much just warm it in the microwave for 5-10 seconds until useable.

Caramelised walnuts ingredients:
50g whole walnuts
50g caster sugar
20 mls water
  1. Place a piece of baking paper on a baking sheet and set aside. 
  2. Heat water and sugar over medium heat until it starts to turn golden. Do not stir after it has started to boil. 
  3. Remove from heat and add walnuts and stir until coated (the caramel sets quickly so work fast). 
  4. Pour spoonfuls of the mixture on the baking sheet and leave to cool and set. 

Cake Assembly:
  1. Arrange one of your cakes on an 8" round board.
  2. Put about half a tin of the caramel on top of this cake and place the other cake on top.
  3. Place in the fridge until the caramel sets a little. (about 30 minutes)
  4. Spread buttercream over the cake top and sides and use a spatula to ensure even coverage.
  5. Pipe Swirls of coffee buttercream around the bottom of your cake.
  6. Pour warm (not hot) glaze over the top of your cake.
  7. Place clusters of caramelised walnuts on top of your masterpiece.



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Copyright © 'A Rose Tinted Kitchen' 2013 All Rights Reserved. It takes a lot of time developing, testing and photographing my recipes but seeing them pop up on other blogs makes it all worth it. Just remember to please provide a link back to my recipe. Thanks and happy baking!