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If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!
INGREDIENTS:
Coffee Cake
– 2½ cups (320 g) flour – regular all purpose (see note 1 if you want to use cake flour)
– ⅓ cup (40 g) cornflour – also known as cornstarch
– ½ tsp baking soda
– 1 tsp baking powder
– ½ tsp salt – omit if using salted butter
– 4 tbsp (15 g) instant coffee powder – I use a fine powdered coffee
– ½ cup (113 g) unsalted butter – room temperature
– ½ cup (105 g) unflavoured vegetable oil – I use canola
– 1½ cups (300 g) soft brown sugar – firmly packed (see note 6)
– 3 large eggs – room temperature
– 1¼ tbsp vanilla essence/extract
– 1 tsp white vinegar
– 1½ cups (337 g) buttermilk – room temperature, see note 5 if using a homemade buttermilk substitute
Bake at 160 °C (320°F) for 30 minutes with the fan on (see note 4 on blog post if you don’t have a fan function).
Whipped White Chocolate & Coffee Ganache Frosting
– 1 cup (180 g) white/milk chocolate – couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate.
– 3 cups (675 g) cream – minimum fat percentage of 34%
– 1½ tbsp instant coffee powder – I use a fine powdered coffee
Lightly Candied Walnuts
– 2 tbsp (30 g) soft brown sugar
– 1 tbsp (14 g) unsalted butter
– ½ tsp ground cinnamon
– 1 cup (100 g) walnuts – roughly chopped or halved
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