Coffee and Black Walnut Cake With Coffee-Mascarpone Cream

Recipe by Annacia
READY IN: 1hr 5mins
SERVES: 10-12




  • For cake:
  • Position rack in center of oven and preheat to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
  • Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
  • Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
  • Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
  • Fold in remaining 1/2 cup walnuts.
  • Divide batter evenly between prepared pans.
  • Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
  • For coffee-mascarpone cream:
  • Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
  • Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
  • Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
  • Place second layer, flat side down, on filling.
  • Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
  • Sprinkle over top of cake.
  • Cover with cake dome.
  • Chill at least 1 hour and up to 1 day.