Mocha Walnut Cake Recipe – Coffee & Chocolate Layer Cake

Last Updated on 2 months by Neha Deshmukh

Mocha Walnut Cake Recipe – Coffee & Chocolate Layer Cake

Hey everyone! If you’re anything like me, a good cup of coffee and a slice of chocolate cake are two of life’s greatest pleasures. So, why not combine them? This Mocha Walnut Cake is seriously divine – a fluffy, moist coffee-infused sponge layered with a dreamy mocha cream and topped with crunchy, candied walnuts. I first made this for a friend’s birthday, and it was a huge hit! It’s a little bit of effort, but trust me, every bite is worth it.

Why You’ll Love This Recipe

This isn’t just any chocolate cake. The coffee really elevates the chocolate flavour, giving it a sophisticated mocha twist. Plus, the walnuts add a lovely texture and nutty flavour that complements everything beautifully. It’s perfect for birthdays, celebrations, or just a cozy weekend treat. And honestly, who doesn’t love a cake that feels a little bit special?

Ingredients

Here’s what you’ll need to create this masterpiece:

• 175 gm butter, softened
• 150 gm raw sugar
• 4 medium eggs
• 1 tsp instant coffee
• 175 gm all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 100 gm walnuts, chopped
• 2 whipped cream powder sachets
• 1/2 cup milk
• 1 tsp vanilla essence
• 3 tbsp drinking chocolate
• 10 gm butter (for candied walnuts)
• 2 tbsp sugar (for candied walnuts)
• 1/2 cup walnuts (for candied walnuts)

Ingredient Notes

Let’s talk ingredients! A few things make this cake extra special:

• Instant Coffee: Don’t skip this! It’s what gives the cake that lovely mocha flavour. I know some people prefer brewed coffee, but instant coffee concentrates the flavour beautifully here.
• Raw Sugar: Using raw sugar instead of refined sugar adds a subtle molasses flavour and a slightly chewier texture to the cake. It’s a small change that makes a big difference!
• Double Walnut Delight: We’re using walnuts in the cake batter and on top as a candied topping. This gives you a wonderful walnut flavour and a satisfying crunch in every bite. Feel free to toast the walnuts before chopping for an even deeper flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease and flour two 8-inch cake pans. This is super important to prevent sticking!
2. In a large bowl, beat the softened butter and raw sugar together until light and fluffy. This usually takes about 5-7 minutes.
3. Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
4. Stir in the instant coffee. It might seem a little strange, but trust the process!
5. In a separate bowl, sift together the flour, baking powder, and salt. This ensures everything is evenly distributed.
6. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix!
7. Stir in the chopped walnuts.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool completely in the pans before frosting.

Now, for the mocha cream and candied walnuts!

1. Mocha Cream: Whip the whipped cream powder with the milk and vanilla essence until stiff peaks form. Gently blend in the drinking chocolate and coffee. Refrigerate until ready to use.
2. Candied Walnuts: Melt the butter and sugar in a pan over medium heat. Add the walnuts and cook, stirring constantly, until caramelized. This takes about 5-7 minutes. Be careful not to burn them!
3. Cool the candied walnuts on a piece of parchment paper, then crush them into smaller pieces.

Finally, assemble the cake! Layer the mocha cream between the cooled cake layers. Top with the crushed candied walnuts. Chill for at least 30 minutes before serving – this helps the flavours meld together.

Expert Tips

• Room Temperature is Key: Make sure your butter and eggs are at room temperature for the best results. This helps them emulsify properly, creating a light and fluffy cake.
• Don’t Overbake: Overbaking will result in a dry cake. Start checking for doneness at 20 minutes.
• Cool Completely: Seriously, let the cakes cool completely before frosting. Otherwise, the cream will melt!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and an egg replacer (like flax eggs) to make this cake vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a blend designed for baking.
• Spice Level: N/A – This cake is all about the coffee and chocolate!
• Festival Adaptations: This cake is perfect for Christmas or New Year’s Eve. A little dusting of cocoa powder on top makes it extra festive.

Serving Suggestions

This cake is delicious on its own, but you can also serve it with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• A sprinkle of cocoa powder
• A hot cup of coffee (of course!)

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQs

1. Can I use brewed coffee instead of instant coffee?

You can, but the flavour won’t be as concentrated. If you use brewed coffee, reduce the amount to about 1/2 tsp and make sure it’s strong.

2. How can I prevent the cake from sticking to the pan?

Greasing and flouring the pans thoroughly is the best way to prevent sticking. You can also line the bottoms with parchment paper circles.

3. Can this cake be made ahead of time?

Yes! You can bake the cake layers a day or two in advance and store them wrapped tightly in plastic wrap at room temperature. Make the mocha cream and candied walnuts on the day you plan to assemble the cake.

4. What is the best way to crush the candied walnuts?

Place the cooled candied walnuts in a zip-top bag and crush them with a rolling pin.

5. Can I substitute the walnuts with another nut, like pecans?

Absolutely! Pecans would be a delicious substitute. Almonds or hazelnuts would also work well.