• About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

Feeding Boys & a FireFighter

Recipes & tips for filling bottomless pits

  • Home
  • Breakfast
  • Lunch
    • Packed lunch
    • Soup
  • Dinner
    • One Pot
    • Quick
    • Meat
    • Fish
    • Vegetarian
    • Pasta
    • Sides
  • Sweet
    • Desserts
    • Bakes
    • Drinks
  • Preserves
  • Win
  • Review
    • Book review
    • Interviews
    • Product reviews
    • Restaurant review

Coffee and Walnut Drip Cake with Dark Chocolate Ganache Topping

January 12, 2018 by Katie Bryson 27 Comments

Share me...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly
Buffer this page
Buffer
Email this to someone
email
Print this page
Print

Coffee and Walnut Drip Cake with Dark Chocolate Ganache Topping on feedingboys.co.uk

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.

How to make Coffee & Walnut Drip Cake with a Dark Chocolate Ganache on feedingboys.co.uk

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!

Coffee and Walnut Drip Cake with Dark Chocolate Ganache Topping on feedingboys.co.uk

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!

5 from 7 votes
Coffee and Walnut Drip Cake with Dark Chocolate Ganache Topping on feedingboys.co.uk
Print
Coffee and Walnut Drip Cake With Dark Chocolate Ganache Topping
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Two layers of coffee and walnut cake covered in espresso frosting and finished off with a dark chocolate ganache drip layer

Course: Dessert
Servings: 12
Author: Katie Bryson
Ingredients
For the cake
  • 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
For the espresso frosting
  • 250 g unsalted butter room temp
  • 400 g icing sugar sieved
  • 50 ml shot of espresso cooled
For the ganache drip topping
  • 150 ml double cream
  • 150 g dark cooking chocolate
Instructions
  1. Pre-heat the oven to 180C/160C fan/gas 4 and grease and line 2 x 20cm round cake tins.

  2. 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.

  3. Crack in the eggs one at a time beating until combined.

  4. Beat in the espresso and then mix in the flour and mix until smooth, then finally stir in the chopped walnut pieces.

  5. 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.

  6. Remove from the oven and allow to cool completely.

  7. 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.

  8. 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.

  9. 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.

  10. Make the chocolate ganache by gently heating the double cream in a pan until it starts to bubble at the edges.

  11. 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.

  12. 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.

  13. Finish off with a flourish of decorations of your choice, and then serve!

Party Balloons on feedingboys.co.uk

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

Pin this recipe to make later

How to make Coffee & Walnut Drip Cake with a Dark Chocolate Ganache on feedingboys.co.uk

Linkys

I’m entering this recipe into:

Bake of the Week at Casa Costello

Casa Costello

Baking Crumbs at Only Crumbs Remain

Only Crumbs Remain

We Should Cocoa at Tin and Thyme

Share me...Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly
Buffer this page
Buffer
Email this to someone
email
Print this page
Print

Filed Under: 1 Featured Posts, 1 Featured Recipes, Bakes, Party Tagged With: birthday cake, coffee, coffee cake

« Happy New Year! Simple and in Season Nov/Dec Round-Up & January/February Shout-Out
Meal Planning Monday: 15 – 21 January »

Comments

  1. Helen @ family-friends-food.com says

    January 12, 2018 at 10:41 am


    That looks amazing! I LOVE that your drips are thick and splodgy and inviting, not meagre little dribbles. What a fantastic way to celebrate a birthday. Yum!

    Reply
    • Katie Bryson says

      January 12, 2018 at 11:25 am

      We don’t do things on a small scale in this house Helen! Thanks for your lovely comment xxx

      Reply
  2. Camilla Hawkins says

    January 12, 2018 at 10:44 am


    My family would go crazy for this delicious and beautiful cake Kate, coffee, chocolate and walnuts are match made in heaven-)

    Reply
    • Katie Bryson says

      January 12, 2018 at 11:25 am

      Aw thanks Camilla, yes it’s a rather delicious combination isn’t it… Sam’s got great taste when it comes to all things sweet! I’m not a pudding person, but when I was pregnant with him all I wanted was cake and custard!!!!

      Reply
  3. Emma @ Supper in the Suburbs says

    January 12, 2018 at 11:09 am

    Omg this is quite literally DRIPPING with chocolate – what is not to love here? The cake sounds fab. I’ll take a BIG slice – screw trying to be good this January haha

    Reply
    • Katie Bryson says

      January 12, 2018 at 11:24 am

      Hahahah like your style Emma!!!!

      Reply
  4. HodgePodgeDays says

    January 12, 2018 at 12:43 pm

    Oh my goodness. Coffee and walnut cake is one of my favourite cakes, this is next level gorgeous though. It definitely takes a great cake up to special birthday cake territory!

    Reply
    • Katie Bryson says

      January 12, 2018 at 7:51 pm

      It’s one of the nicest cakes I’ve ever made for sure!

      Reply
  5. Chris Marsh says

    January 12, 2018 at 12:58 pm


    looks divine Katie – need to get baking again this year – looks a reasonably straight forward one to have a go at thanks x

    Reply
    • Katie Bryson says

      January 12, 2018 at 7:50 pm

      It’s pretty simple to make Chris – hope you like it!

      Reply
  6. Sam | North East Family Fun Travel Blog says

    January 12, 2018 at 7:09 pm


    EEEe Sam will be drinking espressos at Costa with his friends before you know it! Tee hee! Looks like a lovely cake x

    Reply
    • Katie Bryson says

      January 12, 2018 at 7:50 pm

      Omg I know Sam, how did that happen?!!!!

      Reply
  7. jenny paulin says

    January 12, 2018 at 8:27 pm


    mmmmmm thats one delicious looking cake. for an 11 year old a coffee chocolate cake is quite grown up .I hope he had a happy birthday and enjoyed his cake
    thank you for linking this to #Bakeoftheweek

    Reply
    • Katie Bryson says

      January 15, 2018 at 11:07 am

      He is getting so grown up these days… gaaaaah!

      Reply
  8. Janice says

    January 13, 2018 at 1:22 pm


    These are the most brilliant flavours together and I think I will return to make this for my husband’s birthday as it’s also his favourite cake. Happy Birthday to the young man, I totally approve of his palate!

    Reply
    • Katie Bryson says

      January 15, 2018 at 11:06 am

      Hehehe thanks Janice… my husband has requested it for his birthday next month. I have a feeling this is going to be an oft repeated recipe!

      Reply
  9. Kat (The Baking Explorer) says

    January 14, 2018 at 9:54 pm

    Wow you’ve really made a classic cake extra special and perfect for a celebration!

    Reply
    • Katie Bryson says

      January 15, 2018 at 11:04 am

      Thanks Kat, it really is a very classic Coffee and Walnut recipe that’s pimped up for a birthday!

      Reply
  10. Cat says

    January 15, 2018 at 9:20 pm

    Ooh this looks so gooey and inviting – delicious!

    Reply
    • Katie Bryson says

      January 17, 2018 at 1:11 pm

      Thanks Cat, it’s going to be one of those cakes I make again and again and again….

      Reply
  11. Angela / Only Crumbs Remain says

    January 20, 2018 at 9:30 am

    Ooh my! Your son’s birsthday cake really does look so very inviting because – as you say – that ganache is so very volumptuous and thick. Very yum! I’m seriously impressed by your son’s choice of birthday cake too – coffee and walnut sounds very grown up 🙂 Thankyou too for sharing with #BakingCrumbs
    Angela x

    Reply
    • Katie Bryson says

      January 22, 2018 at 8:09 am

      Aw thanks Angela… yes Sam’s getting very grown up these days!

      Reply
  12. Ceri Jones says

    January 25, 2018 at 6:04 pm


    This looks sensational Katie. Seriously droolsworthy. You can’t beat choc and coffee as a combo!

    Reply
    • Katie Bryson says

      January 26, 2018 at 6:53 am

      Thanks Ceri, yup it’s a classic 🙂

      Reply
  13. Choclette says

    January 31, 2018 at 6:37 pm

    Coffee is a very sophisticated taste for a 12 year old – respect 😀 And wow, what a fabulous birthday cake this is. CT would be green with envy if he could see it. Getting a chocolate topping to drip just right is an art in itself, but this looks most appealing. Thanks for sharing with #WeShouldCocoa.

    Reply
    • Katie Bryson says

      February 7, 2018 at 11:56 am

      Thanks Choclette, I’ll be making it again this week for my husband’s birthday 🙂

      Reply

Trackbacks

  1. Baking Crumbs - February 2018 - Only Crumbs Remain says:
    January 29, 2019 at 5:38 pm

    […] cake look with that thick, voluptuous shiny ganache slowly dripping down the sides of the coffee & walnut cake she made for her son’s […]

    Reply

Leave a Reply Cancel reply

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

I’m Looking for…

Receive new posts + exclusive news by email

Pinterest Food Awards

Jam Masterclass for Total Beginners

Jam Masterclass for Total Beginners

Popular posts

Sorry. No data so far.

The Feeding Boys kitchen helpers

Tips for cooking with kids

my foodgawker gallery
Foodies100 Index of UK Food Blogs
Foodies100
I'm a Netmums Influencer

Connect with me

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Be a part of my social adventure

Instagram did not return a 200.

Receive new posts by email

  • About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

© 2010 - 2021 Katie Bryson | All Rights Reserved | Website by Callia Web