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Mocha Walnut Layer Cake




Source of Recipe


Godiva


List of Ingredients




Walnut cake:
2 1/2 cups sifted cake flour
1 1/2 cups walnuts
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 sticks plus 4 tablespoons unsalted butter, softened
1 3/4 cups firmly packed light brown sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup strong brewed coffee, at room temperature

Chocolate filling and glaze:
7 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
1 1/4 cups heavy cream
1 tablespoon light corn syrup
2 teaspoons vanilla extract

Mocha buttercream:
1 tablespoon instant coffee granules
2 teaspoons warm water
2 teaspoons vanilla extract
3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
2 sticks unsalted butter, softened
2 cups sifted confectioners’ sugar

Garnish:
1 cup walnuts, finely chopped
12 walnut halves



Recipe



Make cake:
1. Position rack in center of oven and preheat to 350ºF. Lightly butter bottom and sides of two 9-inch round cake pans. Line bottom of pans with circles of parchment paper.

2. In bowl of a food processor fitted with metal blade, place flour, 1 cup walnuts, baking powder and salt. Cover and process for 20 seconds or until walnuts are finely ground. Add remaining walnuts and process for 15 seconds or until finely chopped.

3. In a large bowl, using an electric mixer at high speed, beat butter for 30 seconds until creamy. Gradually add brown sugar and beat for 5 minutes or until mixture is light in texture and pale brown in color. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. At low speed, alternately add flour mixture and coffee, mixing briefly just until each addition is barely incorporated into batter. Scrape down sides of bowl and mix batter for 10 more seconds.

5. Divide batter evenly between cake pans and smooth with a spatula. Bake for 20 minutes until a toothpick inserted in center comes out clean. Cool in pans set on wire rack for 15 minutes. Invert cake layers onto wire rack; peel off parchment and cool cake layers completely. Wrap loosely until ready to assemble cake.

Make chocolate filling and glaze:
1. Place chocolate in a large bowl and set aside.

2. Heat cream and corn syrup in a small saucepan to a gentle boil. Remove from heat and add chocolate. Whisk until melted and smooth. Stir in vanilla. Remove 3/4 cup of chocolate mixture to a small bowl and refrigerate it until thickened and spreadable. Cover remaining chocolate loosely with plastic wrap and let stand at room temperature until ready to glaze cake.

Make mocha buttercream:
1. In a small bowl stir together coffee, water and vanilla.

2. Place chocolate in a microwavable bowl. Microwave on HIGH 1 minute. Let stand 1 minute; stir until smooth.

3. In bowl of electric mixer, beat butter for 30 seconds until creamy. Gradually add confectioners’ sugar and beat until blended. Increase speed to high and beat for 10 minutes (do not underbeat or you will not have enough volume). On low speed, gradually add in coffee mixture; add melted chocolate and beat until smooth. Store the buttercream covered at room temperature until ready to assemble the cake, up to 1 hour.

Filling and frosting cake:
1. Place one cake layer on serving plate or cardboard round. Spread chilled chocolate filling over cake with an offset spatula. Refrigerate for 10 minutes or until filling is firm.

2. Reserve 1/2 cup of mocha butterceram for piping on top of cake. Spread 1 cup buttercream over chocolate filling. Place second cake layer over buttercream. Use remaining buttercream to frost top and sides of cake, being sure to smooth top edge towards center of cake until top is completely smooth. Refrigerate cake for 30 minutes until buttercream is firm.

Glaze cake:
1. Remove cake from refrigerator and place it on a wire rack set over a baking sheet. Pour glaze gently over cake covering it completely. Refrigerate cake about 5 minutes or until glaze is set.

Garnish cake:
1. Press chopped walnuts onto side of cake, covering bottom half of cake. Fill a pastry bag fitted with a star tip with reserved buttercream. Pipe 12 rosettes evenly spaced, around top edge of cake. Insert a walnut half in each rosette. Refrigerate cake. For best flavor and texture, remove cake from refrigerator at least 1 hour before serving.