Coffee and Walnut Caramel Cake

Recipe #12

All things being equal, I am normally a very even tempered and forgiving evil cake genius.  However, there comes a moment in all our lives when someone pushes you too far.  And it’s at moments like that when you have no choice but to unleash your inner sassy black woman and say, “Oh no you didn’t!  It’s on now bitch!!!”

For me, this moment came just a few days ago when they announced the winner of this year’s Kit-Kat Chunky contest.  I was cheering my little black heart out for Kit-Kat Chunky Fudge to win and brought to bear all my instruments of gentle persuasion to try to make it so.  However, despite all of my threats and bribery and waterboarding, my wishes were ignored and Kit-Kat Chunky Mint was declared the champion.

I did warn people that there would be consequences if I didn’t get my way.  You don’t upset a man like me and not expect to suffer.  In the coming weeks I shall be spending a lot of time in my lair where I will plan and plot and concoct a suitably apocalyptic revenge.  So, all of you traitorous worms who defied me and voted for the cursed mint, make piece with almighty Cthulhu, for your days are numbered…

STAGE 1 – THE CAKE:

WHAT YOU WILL NEED

Equipment:

  • A large mixing bowl
  • A few smaller bowl
  • A mixing spatula
  • An electric mixer
  • A frying pan
  • Two 8 inch sandwich cake tins
  • Baking paper
  • A measuring jug
  • A cooling rack

Ingredients:

  • 280 grams of butter, soft at room temperature
  • 180 grams of caster sugar
  • 100 grams of brown sugar
  • 5 eggs
  • 280 grams of self raising flour
  • A pinch of salt
  • 65 millilitres of boiling water
  • 4 teaspoons of instant coffee granules
  • 100 grams of walnuts, toasted

For the moment however I shall go easy on you with something simple and homely; a nice coffee and walnut cake with a coffee flavoured caramel.  Surprisingly merciful of me, don’t you think?  Or maybe I’m just drawing things out because I know that anticipation of a pain can be worse than the pain itself…

Pre-heat the oven to 180˚C/350˚F/Gas Mark 4.

Cut out two circles of baking paper to fit the cake tins.  Grease the tins with vegetable oil and line the bases with the baking paper circles:
IMG_5138Make the coffee extract by dissolving the coffee granules into the boiling hot water.  Leave to cool.  Remember this stage as this is not the last time you will be doing it during the course of this recipe:
IMG_5139

Toast the walnuts in a dry frying pan on a medium heat, stirring for about three or four minutes.  Place them on a plate to cool and then dredge them in two tablespoons of flour until each piece is well coated:
IMG_5136 IMG_5137IMG_5140Place the butter in a large bowl and whisk until pale:
IMG_5142Add the sugars and whisk thoroughly until you have a pale brown and fluffy mixture:
IMG_5143Add the eggs one at a time, whisking well after each addition.  When you add the last egg also pour in about a third of the prepared coffee extract.  Once the last egg is blended whisk in the remaining coffee extract:
IMG_5144 IMG_5145Fold in the flour and salt and then add the floured walnuts.  Stir until thoroughly incorporated:
IMG_5146 IMG_5147Pour the batter into the prepared cake tins and bake for between 25 to 30 minutes.  Test for done-ness by inserting a toothpick into the centre of the cakes.  If the pick comes out clean, then the cakes are finished:
IMG_5148Once baked, leave aside to cool:
IMG_5149

STAGE 2 – THE BUTTERCREAM:

WHAT YOU WILL NEED

Equipment:

  • A large mixing bowl
  • A mixing spatula
  • An electric mixer
  • A thin flexible spatula
  • Tin foil
  • A 10 inch cake board
  • A cake decorating carousel
  • A bread knife
  • A pallet knife
  • A straight edged scraper
  • A textured scraper

Ingredients:

  • 65 millilitres of boiling water
  • 4 tablespoons of coffee granules
  • 250 grams of butter, soft at room temperature
  • 14 tablespoons of icing sugar

Do your remember the method for making the coffee extract?  Do that again:
IMG_5153Whisk the butter until it turns pale.  Fold in the icing sugar three tablespoons at a time and whisk thoroughly after each addition.  When you add the last few tablespoons of icing sugar add the cooled coffee extract and whisk thoroughly until you have a smooth, light brown creamy mixture:
IMG_5154 IMG_5155IMG_5157 IMG_5158Take the cooled cakes and run a thin spatula around the edges to loosen them from the tin:
IMG_5150Using the edges of the cake tins as a level guide, trim the tops off the the cakes to flatten them:
IMG_5151 IMG_5152Tip the cakes out of the tin foil and then slice each in half through cross sections so that you have four thin cake layers:
IMG_5159 IMG_5165Layer the cake slices onto a cake board, sandwiching them together with the coffeel butter cream.  Tip the remaining butter cream onto the stacked cakes and smooth it across the top and down the sides using a pallet knife and smooth edged scraper:
IMG_5164 IMG_5167IMG_5168Scrape a pattern into the butter cream using a patterned scraper:
IMG_5169STAGE 3 – THE CARAMEL AND FINISHING:

WHAT YOU WILL NEED

Equipment:

  • A frying pattern
  • A mixing spatula
  • A heat proof measuring jug

Ingredients:

  • 150 grams of brown sugar
  • 150 grams of butter
  • 175 millilitres of double cream
  • 1 teaspoon of vanilla paste
  • coffee extract
  • Whole walnuts

Make a quantity of coffee extract and leave it aside to cool while you prepare the caramel.  Place the sugar, butter, cream and vanilla in a frying pan and stir over a medium heat until everything is melted.  Turn the heat down low and let the caramel bubble for about five minutes until it turns a golden toffee brown:
IMG_5182 IMG_5183Stir in the coffee extract and bring the caramel back up to the bubble again for another five minutes:
IMG_5184 IMG_5185IMG_5188Pour the coffee caramel into a jug and leave it to cool:
IMG_5189Arrange some whole walnuts in a pattern around the top of the cake:
IMG_5172Then pour the caramel over the top:
IMG_5189 IMG_5194IMG_5199There will be some caramel left over, but that’s just a little Caloriser plus.  Melt a spoonful of the coffee caramel into some boiling milk and and you will have a perfect beverage to accompany the cake.

Which reminds; why did the the coffee cake write poetry?  Because he liked to espresso himself!

You think that’s painful?  Actually up until this point I have been pulling my punches.  But the soft and cuddly times will soon be drawing to an end.  In a few weeks the oven gloves will be coming off…  Cake-pocalypse is coming!

NUTRITIONAL ADVICE:
Iron Man low fat

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13 thoughts on “Coffee and Walnut Caramel Cake

  1. I’d just like to say I was the lucky recipient of this delicious cake (my birthday treat). Thank you Tair! I would always recommend though that a good number of friends help you share his delights

  2. Hello everyone – Thank you for all your likes and comments. I have checked my stats and today is officially my best day ever for visits and views. I was just wondering, could I ask you for some feedback about what attracted you to today’s recipe? Also, I would really appreciate it if you could spread the word about my blog to your friends – The Caloriser’s army of minions is growing day by day…. 🙂

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