Moist Coffee Cake
A moist, fluffy coffee cake with rich coffee flavor, layered with whipped white chocolate and coffee ganache frosting, and topped with lightly candied walnuts. Perfect for coffee lovers!
Ingredients
Coffee Cake:
2½ cups (320 g) all-purpose flour
⅓ cup (40 g) cornstarch
½ tsp baking soda
1 tsp baking powder
½ tsp salt (omit if using salted butter)
4 tbsp (15 g) instant coffee powder
½ cup (113 g) unsalted butter (room temperature)
½ cup (105 g) unflavored vegetable oil (canola recommended)
1½ cups (300 g) soft brown sugar (firmly packed)
3 large eggs (room temperature)
1¼ tsp vanilla extract
1 tsp white vinegar
1½ cups (337 g) buttermilk (room temperature; see note if using homemade buttermilk substitute)
Whipped White Chocolate & Coffee Ganache Frosting:
1 cup (180 g) white chocolate (couverture preferred)
3 cups (675 g) cream (minimum 34% fat)
1½ tbsp instant coffee powder
Lightly Candied Walnuts:
2 tbsp (30 g) soft brown sugar
1 tbsp (14 g) unsalted butter
½ tsp ground cinnamon
1 cup (100 g) walnuts (roughly chopped or halved)
Instructions
1. Prepare the Ganache:
Chop Chocolate: Chop the white chocolate into small pieces and place it in a heatproof bowl.
Heat Cream: Heat the cream in a saucepan over low-medium heat until it starts to gently bubble. Remove from heat.
Combine with Coffee: Pour the cream over the white chocolate, adding the instant coffee powder. Let it sit for 5 minutes.
Mix and Blend: Stir until smooth, then use an immersion blender to blend until smooth. Pour into a wide baking tray, cover with cling wrap touching the ganache, and refrigerate for a few hours or overnight until firm.
Whip Ganache: Once chilled, whip the ganache until semi-stiff peaks form. Be careful not to overwhip.
2. Bake the Coffee Cake:
Preheat Oven: Preheat your oven to 320°F (160°C) with the fan on. Grease and line two 8-inch cake pans.
Mix Dry Ingredients: Sift together flour, cornstarch, baking soda, baking powder, salt, and instant coffee powder.
Cream Butter and Sugar: In a bowl, cream butter, vegetable oil, and soft brown sugar until light and creamy using an electric mixer.
Add Eggs and Wet Ingredients: Add eggs one at a time, mixing well after each addition. Add vanilla, vinegar, and half of the buttermilk, mixing until combined.
Combine Ingredients: Fold in half of the dry ingredients, then add the remaining buttermilk. Fold in the rest of the dry ingredients until just combined. The batter should be smooth.
Bake: Divide the batter evenly between the cake pans. Bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Lightly Candied Walnuts:
Cook Walnuts: In a saucepan over medium heat, combine brown sugar, butter, and cinnamon. Stir until the sugar melts and begins to bubble.
Coat Walnuts: Add walnuts and stir to coat evenly. Remove from heat and pour onto a tray. Separate the walnuts with a spatula and let them cool and harden.
4. Assemble the Cake:
Trim Cake Layers: Optionally, trim the tops of the cake layers to make them flat.
Layer Cake: Place one cake layer on your cake stand, spread a generous amount of whipped ganache frosting on top, and sprinkle half of the candied walnuts.
Add Top Layer: Place the second cake layer on top and cover the cake with the remaining ganache frosting. Pipe additional frosting on top if desired.
Garnish: Sprinkle the remaining candied walnuts on top.
Enjoy your rich, coffee-flavored cake with its luscious ganache and crunchy walnuts!
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