So I baked this rather splendid Coffee and Walnut Drip Cake. Two layers of coffee and walnut sponge slathered in espresso infused icing, finished with a magnificent dark chocolate ganache drip topping and a scattering of chocolate stars and shavings. Flipping lush. It might be January, when people across the land are giving unhealthy stuff a wide berth, but we have an important birthday to celebrate!
Kids Birthday Cakes
I baked this beauty for my 12 year old son’s birthday after he requested Coffee and Walnut Drip Cake. It’s a huge relief not to be asked to bake cakes that look like tangible objects like footballs, Minecraft characters or vehicles.
I have spent way too many stressful Januarys crafting cakes that end up looking a bit wonky with the colours not quite bright enough. Flavour is definitely where I’m at when it comes to baking, and absolutely not precision decoration. I’m just not a naturally neat person.
The joy of Coffee
Coffee has become one of Sam’s favourite flavours lately, a sure sign that his palette is changing and he’s getting a bit closer to being a teenager *gulp* and that he’s a chip off the old block. I really can’t function without the stuff.
I considered spiking the ganache with espresso too, but decided the sponge and buttercream already had it in, so the dark chocolate drip layer would be a delicious contrast and perfect flavour mate. And after consuming an ultra thin slice (don’t want to even think about the Syn content) at Sam’s party, I can confirm the cake is absolutely delicious and as decadent as it looks.
In fact I’m trying to ignore the fact that there’s still a third of it left in the kitchen, teasing me every time I open the fridge door. But no. Nothing will take away my resolve to get to my Slimming World target!
Splodgy Drip Cakes
I’m more than a little aware that my drip cakes aren’t the forensically perfect types you see on Pinterest (here’s my first effort), but instead I reckon it looks voluptuous and inviting. Would you agree? If not and you’d prefer to get a more refined look, I’d probably increase the cream content in your ganache for a runnier consistency. I’m going to play around with quantities the next time I make one of these babies, and will get back to you with the results.
In the meantime, here’s the recipe for Sam’s Coffee and Walnut Drip Cake. Happy Baking!
Two layers of coffee and walnut cake covered in espresso frosting and finished off with a dark chocolate ganache drip layer
- 225 g unsalted butter room temp
- 225 g caster sugar
- 4 eggs room temp
- 50 ml shot of espresso cooled
- 225 g self raising flour
- 75 g walnut pieces roughly chopped according to taste
- 250 g unsalted butter room temp
- 400 g icing sugar sieved
- 50 ml shot of espresso cooled
- 150 ml double cream
- 150 g dark cooking chocolate
Pre-heat the oven to 180C/160C fan/gas 4 and grease and line 2 x 20cm round cake tins.
Beat together the soft butter and caster sugar in a bowl until pale and fluffy using a hand mixer to save time and elbow grease.
Crack in the eggs one at a time beating until combined.
Beat in the espresso and then mix in the flour and mix until smooth, then finally stir in the chopped walnut pieces.
Divide the cake batter between the two cake tins and then pop on the middle shelf of your oven for 25-30 mins. Poke the centre of each sponge with a skewer or cocktail stick to test if they're cooked. If it comes out clean then it's ready, if it's coated in batter it'll need another 5 minutes and then test again.
Remove from the oven and allow to cool completely.
Put the butter and icing sugar in a bowl and slowly combine with the back of a wooden spoon until it forms a breadcrumb like mixture. Then get your mixer in there and beat until smooth, adding the espresso gradually to bring it all together into a smooth and fluffy frosting.
Take the cakes out of their tins and place one on a cake stand or plate. Spread about a third of the espresso frosting evenly across the top of the cake and then place the other cake directly over the top and then frost the top of that cake with another third of the icing.
With the remaining icing coat the outside edges of the entire cake, using a palette knife to get a nice smooth finish. Pop it into the fridge to chill.
Make the chocolate ganache by gently heating the double cream in a pan until it starts to bubble at the edges.
Remove from the heat and stir in the chopped chocolate and stir until a glossy ganache forms. Allow to cool for 10 minutes and then pour into a disposable piping bag.
Pipe a little ganache at a time to the top rim of the cake and encourage the drips to fall strategically using the back of a teaspoon. Keep going until you've completely circled the cake with drips. Then use the rest of the ganache to flood the rest of cake surface.
Finish off with a flourish of decorations of your choice, and then serve!
More Coffee Bakes
Espresso Meringue Bites – Feeding Boys
Walnut Mocha Torte – Fab Food 4 All
Coffee & White Chocolate Bundt Cake – Casa Costello
Sweet Hawaij Coffee Cookies – Family, Friends, Food
Coffee, Cardamom Chocolate Mousse Cake – Tin & Thyme
Mocha Cake – Supper in the Suburbs
Cinnamon Pecan Gluten Free Coffee Cake – Travels for Taste
Espresso Caramel Pear Squares – Ren Behan
Cacao Espresso Brownies – Natural Kitchen Adventures
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I’m entering this recipe into:
Bake of the Week at Casa Costello
Baking Crumbs at Only Crumbs Remain
We Should Cocoa at Tin and Thyme