Recipe for Walnut Coffee layer Cake with a rich butter icing. Video included with tips on icing your cake, so that it looks as good as something you’d buy in a bakery.
1 T (15 ml) good quality coffee granules
3/4 cup (187,5 ml) hot full cream milk
3 extra large eggs
3/4 cup (187,5 ml) oil
2 t (10 ml) ground cinnamon
1 x 600 g Ina Paarman’s Vanilla Cake Mix
100 g pecan nuts – reserve 8 for garnishing and chop the rest
2 cups (220 g) icing sugar
2 t (10 ml) good quality coffee granules
2 T (30 ml) boiling water
1/2 cup (125 g) real butter – salted (at room temperature)
Preheat the oven to 180 C. Butter 2 x 22 cm (or 2 x 20 cm) layer cake pans generously and line the bases with baking paper or spray with a non-stick cooking spray.
Dissolve the coffee granules in the hot milk and leave to cool a little. Beat eggs and oil for 2 minutes on high speed until well blended. Add milk with coffee and beat for 1 minute on high speed.
Add the cinnamon to the dry cake mix and then add everything to the egg mixture. Beat just until combined on slow speed.
Add the chopped nuts and fold through with a spatula. Divide the mixture between the two pans and level out, leaving a slight hollow in the middle of each pan.
Bake on middle shelf for about 35-40 minutes. Cake is done when a thin-bladed knife inserted in the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cake in the pan for 10 minutes. Turn out onto a cooling rack. Do not ice until cake is completely cool.
Sift the icing sugar, rub the lumps out with the back of a spoon. Dissolve the coffee granules in the hot water. Cream the butter until light and fluffy. Add half of the sifted icing sugar and cream it in, add the coffee, cream in and finally the rest of the icing sugar. If the mixture is too stiff add another teaspoon or two of water.
Sandwich the cakes together with one third of the icing. Coat the top of the cake with the second third and finally use the rest of the icing to pipe over the cake. Garnish with halved nuts. Keep in an airtight container until serving time.
By: Ina Paarman