zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Martha Collison's coffee, white chocolate & walnut cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha Collison's coffee, white chocolate & walnut cake

    • Preparation time: 40 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 1 hours

    Serves: 12

    Ingredients

    FOR THE SPONGE
    225g butter, softened
    225g light brown soft sugar
    4 medium Waitrose Free Range British Blacktail 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
    75g walnut halves

    FOR THE ICING
    375g mascarpone cheese
    75g white chocolate, melted
    1 tsp instant coffee dissolved in 1 tsp boiling water
    3 tbsp milk
     

    Method

    1. Grease 3 x 18cm round tins and line with baking parchment and preheat the oven to 180°C, gas mark 4. Cream together the butter and sugar until pale and fluffy, about 4-5 minutes using an electric whisk. Beat in the eggs, one at a time.

    2. In a separate bowl, combine the flour and baking powder. Add this gradually into the butter and egg mixture, followed by the coffee paste, until a thick batter forms. Stir in the milk to loosen it slightly.

    3. 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, golden and a skewer inserted comes out clean.

    4. For the topping, melt the white chocolate in a bowl over a pan of simmering water and pour onto a sheet of baking parchment. Spread out into a large rectangle using a palate knife and then sprinkle over the walnut halves, crushing a few over the top for a different texture. Allow to harden, either at room temperature or in the fridge.

    5. For the icing, place the mascarpone, melted white chocolate, coffee paste and milk together in a large bowl. Use an electric hand whisk to beat for a few minutes, or until light and spreadable.

    6. Assemble the cake, spreading one third of the icing between each layer and one third on the top. Break up the white chocolate and walnut slab into small pieces and arrange on the top of the cake. This will keep for 3-4 days stored in the fridge. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary