Choc coffee cake with walnuts

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Choc coffee cake with walnuts. (PHOTO: Micky Hoyle)
Choc coffee cake with walnuts. (PHOTO: Micky Hoyle)
Prep Time:
Servings: 8-10
Cooking Time: 60 min
  • 125g - butter, at room temperature
  • 60ml (4T) - hot water
  • 10ml (2t) - good-quality coffee granules
  • 1pkt (650g) - Ina Paarman’s Chocolate Cake Mix
  • 1pkt (250g) - Ina Paarman’s Vanilla Icing Kit
  • 310ml (1¼c) - boiling water
  • - whole walnut halves, for the bigger cake
  • 250ml (1c) - canola oil
  • 45ml (3T) - good-quality coffee granules
  • - malted chocolate balls, for the mini cakes
  • 3 - extra-large eggs, at room temperature
  • 100g - walnuts – reserve 8-10 halves for garnish and roughly chop the rest

Adjust the oven rack to the middle position and preheat the oven to 180°C. Butter a 20cm cake pan or four 10cm mini pans. Line the bases with baking paper.

1 Dissolve the coffee granules in the boiling water and set aside.

2 Mix the cake mix according to package instructions. Add the eggs, oil, walnuts and coffee.

3 Divide the mixture between the pans and bake for 35-40 minutes, then leave to cool in the pans for 10 minutes. Turn out onto a cooling rack and leave to cool completely.

4 Butter icing Dissolve the coffee in the hot water and allow to cool. Cream the butter, add the vanilla icing mix and beat while slowly adding the cold coffee. (You may need a little more coffee for a softer, more spreadable icing.)

5 Cut the cake in half lengthways and sandwich the halves together with one quarter of the icing. Ice the sides of the cake to give it the “naked” look. Ice the top of the cake and pipe rosettes with the remaining icing.

6 To finish Decorate with the reserved walnuts for the bigger cake and malted chocolate balls for mini cakes.

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