Coffee And Black Walnut Cake With Coffee Mascarpone Cream Recipe

Name: Coffee And Black Walnut Cake With Coffee Mascarpone Cream
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this decadent Coffee & Black Walnut Cake, layered with a dreamy coffee mascarpone cream! This recipe creates a rich, moist cake that's perfect for coffee lovers. Don't worry if it doesn't rise as high as a traditional layer cake – that's part of its unique charm. Get ready for a flavor explosion in every bite! (Chilling time not included in cook time)

Prep Time 30 mins

Cook Time 65 mins

Calories 550.1 kcal

Protein 22g

Rating 5.0 (1 Reviews)

Coffee And Black Walnut Cake With Coffee Mascarpone Cream

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.