Today it’s my eldest son’s birthday. He’s 25 so a more grown up cake was called for. From the cakes I’ve made in the past one of his favourites was a coffee and hazelnut cake. So just for something a little different I decided to go for Coffee and Walnut, with a chocolate butter cream filling and a chocolate ganache on the top.
- 180g Stork (baking margarine, I find it works nicer than butter)
- 180g caster sugar
- 3 medium eggs
- 180g self-raising flour.
- 1tbs of instant coffee dissolved in 2 tbs boiling water
Butter cream filling:
- 50g Stork or unsalted butter
- 125g icing sugar
- 25g cocoa powder
- 150g chopped walnuts
- 100g chocolate
- 50g cream
- cream the Stork with the caster sugar until fluffy
- add one at a time and beat
- add coffee and mix well
- fold in flour
- put in 8″ round cake tin
- cook for 30 mins or until a skewer comes out clean
- leave to cool.
- Turn out and pop in the freezer for at least 1 hour.
Freezing the cake is not compulsory but I find it makes it easier to cut without it being really crumby
- Cut off any peaks on the cake to make it flatter, then cut cake in half through the middle using a large serrated knife.
- make the butter cream by creaming seived icing sugar and cocoa powder with softened Stork, or butter
- spread half of butter cream on bottom half of cake and place two halves back together
- spread the rest of butter cream around sides of cake reserving a little for a light coating on top of cake
- place walnuts around sides of cake
- leave in fridge for at least 1/2 hour
- make ganache by bringing cream to heat in a pan
- when really hot, but not boiling, add the cocolate (broken into chunks) and stir until completely dissolved
- leave to cool for about 1/2 hour
- pour chocolate ganache into the middle of the top of the cake and spread gently to give an even smooth coating
you can then continue to add any desired decorations. I just piped my birthday message on top of the ganache.
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