The weather is starting to cool off in this part of the hemisphere. I have to say I am looking forward to winter this year more than any other as it not only brings a change to the humid and hot conditions that 2013 arrived with, it also adds for exciting new adventures with a certain someone!
It has been a little while since I have posted anything, I thought it was about time to get baking again and so I decided to work with some familiar and warm flavours. Walnuts, Coffee and Chocolate – how could I go wrong. Well you would never believe what I left out!
I have made this cake a few times and each time it has not disappointed. Largely because, well, its chocolate and cake… The fact it is moist and light help somewhat. So who would have thought that by not putting the oil (this was an oil instead of butter cake) in you still end up with a moist, sticky and rather good chocolate cake. Oops!
Once I put this cake together I had a fleeting thought that maybe it would be a little too sweet with the amount of buttercream I used, however the walnuts cut through the richness with their earthy and slightly sour crunch.
So maybe you would like to try a cake like this? With the endless possibilities of buttercream flavours or by adding depth to the cake with spices like clove and cinnamon or just ensuring all the ingredients have been added.
I would advise you use a favourite basic Chocolate Cake Recipe (the one you have been using for years or simply know is excellent).
280gms Butter, softened
300gms Pure Icing Sugar
1 Teaspoon Vanilla Extract
1 -2 Tablespoons Milk
1 Teaspoon or to taste of Coffee Flavouring (I found this at Spotlight)
Beat butter until pale and creamy, approximately 8 to 10 minutes on medium. Add remaining ingredients and beat for a further 6 or so minutes until smooth and you are happy with the texture (make sure not to go too far as the buttercream will separate).
1 Cup Caster Sugar
2 Tablespoons Water
2 Tablespoons White Vinegar
Handful roughly chopped Walnuts
Place all ingredients in a saucepan on the stove on a medium to low heat. Ensure all the sugar is dissolved before the syrup starts to boil. Brush down the sides to ensure there is no crystallization at any stage.
Once the toffee has reached crack stage, take off the stove and pour over chopped walnuts.
1. Do not stir the syrup once it has started to boil
2. Use a Candy Thermometer to ensure the toffee is at crack stage before pouring over the walnuts OR alternatively grab a glass of water and test the toffee by dripping a little in at a time until you hear the crack of the setting toffee.
As seen in the photos. Or do a deconstructed one and just eat all the elements straight from the bowls :) ENJOY