Coffee And Walnut Cake With Chocolate And Buttercream Frostings Recipe

A recipe for Coffee and Walnut cake with Delicious Chocolate and Buttercream Frosting.


Coffee and Walnut Cake
2 cups self-raising flour
1 cup plus 1/2 teaspoon caster sugar
1 cup butter
1 1/4 cups chopped walnuts
1/2 scant cup espresso or strong coffee
4 eggs
Buttercream Frosting
1/2 cup butter at room temperature
1 1/2 cups confectioners sugar
2 tablespoons very strong coffee (or 2 teaspoons of instant coffee)
1/2 teaspoon vanilla extract
3/4 cup chopped walnuts
Chocolate Frosting
2 1/4 cups confectioners sugar
1/4 cup + 2 teaspoons unsweetened cocoa powder
1/2 cup butter at room temperature
6-8 tablespoons milk
3/4 teaspoons vanilla extract
Chocolate Shavings
1 bar (100 grams chocolate) - 70% or higher good quality chocolate


Coffee Walnut Cake

Brew the coffee and allow it to cool.

Preheat the oven to 350 degrees F.

Prepare two 9 inch cake pans by greasing, cutting parchment paper to fit and greasing again.

In a large mixing bowl combine all the ingredients except the walnuts and coffee.

Mix well with a hand or stand up beater until there are no lumps.

Add the walnuts and mix by hand until the nuts are evenly distributed. Pour in the cooled coffee and stir until thoroughly combined.

Pour the batter into the two prepared cake pans.

Bake for 30 - 35 minutes. Insert a toothpick into the center of the cake. If it comes out clean the cakes are baked.

Remove from the oven. Let cool for 10 minutes then turn the cakes onto cooling racks.

Buttercream Frosting With Chopped Walnuts

This frosting will go into the center of the cake and in the center of the top of the cake.

Place the soft butter and icing sugar into a bowl and using an electric beater, beat the butter until its light, fluffy and almost white in color. Mix in the cooled coffee and vanilla extract.

Use a wooden spoon or spatula to mix in the chopped walnuts.

Chocolate Frosting

This frosting will go around the outside of the cake plus will be used in a piping tool to decorate.

In a medium bowl, sift together the confectioners sugar and cocoa, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. Put some of the frosting into a piping tool.

Grated Chocolate

With the chocolate at room temperature, use a small grater to grate the chocolate onto waxed paper.


Place the first layer of cake on a cake dish. Spread the buttercream walnut frosting in the center. Reserve some of the buttercream frosting for the center of the top of the cake.

Place the second layer of cake on top. Use the chocolate frosting to frost the sides and the top, leaving the center for the buttercream frosting.

Spoon the reserved buttercream walnut frosting into the center of the cake and spread a little.

Using the piping tool, pipe the remainder of the chocolate icing on. Pat on grated chocolate onto the frosted cake side