Satisfy your coffee and dessert cravings with our Coffee Walnut Cake. This delectable delight combines the bold, aromatic notes of coffee with the earthy crunch of walnuts and the sweetness of dark chocolate drops. The moist, tender cake is a perfect companion for your coffee break or anytime you want a little indulgence. Crafted with care, it features a harmonious blend of flavors and textures that make each bite a delightful experience. Whether you're a coffee lover or simply in need of a sweet treat, our Coffee Walnut Cake is sure to please. Give it a try and elevate your dessert game!
Preheat your oven to 180°C (or follow the temperature suggested on the back of your loaf pan). Grease the loaf pan and dust it with flour.
Dissolve the instant coffee in hot water in a small bowl and set it aside.
In a larger bowl, beat the soft butter and sugar until creamy.
Add the eggs and mix them well.
In a separate bowl, mix the flour, baking powder, and salt. Gradually sift them into the butter-egg mixture and mix well.
Stir the dissolved instant coffee, chopped walnuts, chocolate drops, milk, and vanilla extract into the batter.
Pour the batter into the prepared loaf pan and smooth the surface.
Bake the coffee walnut cake in the preheated oven for about 40-45 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan before gently removing and serving it.
Recipe Video
Recipe Note
- 11 cm x 20 cm loaf pan
Coffee Walnut Cake Questions
While the recipe suggests using instant coffee, you can use regular ground coffee, but you'll need to make it a bit stronger. Dissolve 2 teaspoons of finely ground coffee in hot water and adjust the strength to your preference before adding it to the batter.
To keep your Coffee Walnut Cake fresh, store it in an airtight container or wrap it in plastic wrap. Room temperature is fine for a day or two, but for longer storage, refrigeration will help maintain freshness.
Absolutely, you can replace milk with your preferred dairy-free alternative like almond milk or soy milk. Just ensure it's unsweetened and unflavored, so it doesn't affect the overall flavor of the cake.
You can use dark chocolate chips instead of chocolate drops without a problem. As for the dark chocolate type, choose one you enjoy eating on its own. The better the chocolate, the richer the flavor in your cake.
Yes, you can make this cake in advance. Store it in an airtight container or wrap it well to prevent it from drying out. If you're preparing it a day ahead, room temperature storage is fine, but for longer periods, refrigeration is advised.
