Coffee Walnut Layer Cake

Ingredients

For the cake:

• Butter for pans
• ½ cup walnut pieces
• 1 cup plus 2 tablespoons sugar
• 2 sticks (8 ounces) unsalted butter at room temperature
• 1 ⅔ cups flour
• 1 tablespoon baking powder
• 4 large eggs
• 2 tablespoons milk at room temperature, more as needed
• 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water

For the frosting:

• 2 ½ cups confectioners’ sugar
• 1 ½ sticks (6 ounces) unsalted butter at room temperature
• 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
• ¼ cup walnut halves, for decoration

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    792 calories; 47 grams fat; 26 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 87 grams carbohydrates; 1 gram dietary fiber; 64 grams sugars; 7 grams protein; 200 milligrams cholesterol; 180 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder and eggs. Process to a smooth batter.
2. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely.
3. For frosting: Place confectioners’ sugar in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
4. Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

1 hour