Coffee, white chocolate & walnut cake

Name: Coffee, white chocolate & walnut cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 225 g butter, softened, plus extra for greasing; 225 g light brown soft sugar; 4 British Blacktail Medium Eggs; 225 g plain flour; 1 tbsp baking powder; 2 tbsp instant coffee, dissolved in 1 tbsp boiling water; 1 tbsp milk

Martha Collison's coffee cake is richly flavoured – deep and dark, which pairs beautifully with white chocolate mascarpone icing.

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Vegetarian

Serves12
CourseCake
Prepare40 mins
Cook25 mins
Total time1 hr 5 mins
Pluscooling

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Ingredients

225g butter, softened, plus extra for greasing
225g light brown soft sugar
4 British Blacktail Medium Eggs
225g plain flour
1 tbsp baking powder
2 tbsp instant coffee, dissolved in 1 tbsp boiling water
1 tbsp milk

For the topping

100g white chocolate, chopped
75g walnut halves

For the icing

375g mascarpone
75g white chocolate, chopped and melted
1 tsp instant coffee dissolved in 1 tsp boiling water
3 tbsp milk

Method

Grease 3 x 18cm round sandwich tins with butter and line the bases with baking parchment. Preheat the oven to 180°C, gas mark 4. Cream together the butter and sugar until pale and fluffy, about 4-5 minutes, using a stand mixer or electric hand mixer. Beat in the eggs, 1 at a time.
In a separate bowl, combine the flour and baking powder, then gradually add to the butter and egg mixture, followed by the coffee, until a thick batter forms. Stir in the milk to loosen it slightly.
Divide the mixture evenly between the tins and use a spatula to smooth the top. Bake for 20-25 minutes, or until the cakes are risen, deep golden and a skewer inserted into the centre comes out clean.
For the topping, melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on a low setting, stirring often until smooth. Pour onto a sheet of baking parchment. Spread out into a large rectangle using a palette knife, then sprinkle over the walnut halves, crushing a few over the top for a different texture. Allow to harden at room temperature or in the fridge.
For the icing, put the mascarpone, white chocolate, coffee and milk into a large bowl. Using an electric hand mixer, beat for a few minutes, or until light and spreadable.
Assemble the cake, spreading ⅓ of the icing between each layer and ⅓ on top. Break up the white chocolate and walnut slab into shards and arrange on top of the cake. This will keep for 3-4 days in the fridge.