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5 from 7 votes
Coffee and Walnut Drip Cake with Dark Chocolate Ganache Topping on feedingboys.co.uk
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
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
  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!