Ingredientes para Coffee And Black Walnut Cake With Coffee Mascarpone Cream
- Black Walnut
- 2 1/4 cups granulated sugar + 1/2 cup powdered sugar
- Instant Espresso Powder
- All Purpose Flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- Ground Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- 4 large eggs + 1 large egg yolk
- Egg Yolk
- Vanilla Extract
- 1 cup buttermilk
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon water
- Heavy Whipping Cream
- Mascarpone Cheese
- Powdered Sugar
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Cómo preparar Coffee And Black Walnut Cake With Coffee Mascarpone Cream
- **Prepare the Oven & Pans:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch diameter cake pans with 1 1/2-inch high sides.
- **Grind Walnuts:** In a food processor, combine 1/2 cup black walnuts, 1 tablespoon granulated sugar, and 1 tablespoon brewed espresso. Process until finely ground.
- **Whisk Dry Ingredients:** In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- **Cream Butter & Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- **Add Eggs & Flavorings:** Beat in 4 large eggs one at a time, then stir in 1 large egg yolk. Add the ground walnut mixture and 1 teaspoon vanilla extract. Beat until well combined.
- **Combine Wet & Dry Ingredients:** Reduce mixer speed to low. Gradually add the dry ingredients in three additions, alternating with 1 cup buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined.
- **Fold in Walnuts:** Gently fold in the remaining 1/2 cup chopped black walnuts.
- **Bake the Cakes:** Divide batter evenly between the prepared cake pans. Bake for 26-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool the Cakes:** Let cakes cool in pans for 5 minutes before inverting onto wire racks to cool completely.
- **Make the Coffee Mascarpone Cream:** In a large bowl, whisk together 2 tablespoons brewed espresso, 1/2 teaspoon ground cinnamon, and 1 tablespoon water until the coffee is dissolved.
- **Whip the Cream:** Add 16 ounces heavy cream, 8 ounces mascarpone cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract to the bowl. Beat with an electric mixer until the filling is thick and smooth.
- **Assemble the Cake:** Place one cake layer on a serving platter, flat side up. Spread half of the coffee mascarpone cream over the layer.
- **Layer & Frost:** Top with the second cake layer, flat side down. Frost the top and sides of the cake with the remaining cream.
- **Garnish:** In a small bowl, combine 1/4 cup chopped black walnuts, 1/4 teaspoon ground cinnamon, and a pinch of salt. Sprinkle over the top of the cake.
- **Chill:** Cover the cake and chill for at least 1 hour, or up to 1 day, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
129g
Fat
73g
Carbs
16g
