Skill required: Advanced Beginner
Time to Prepare: 1 hour
Butter for pans
1/2-cup walnut pieces
1 cup plus 2 tablespoons sugar
2 sticks (8 ounces) unsalted butter at room temperature
1-2/3 cups flour
1 tablespoon baking powder
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
Frosting:
2-1/2 cups confectioners' sugar
1-1/2 sticks (6 ounces) unsalted butter at room temperature
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
1/4 cup walnut halves, for decoration
1. Preheat oven to 350 degrees.
2. Butter two 8-inch cake pans, and line base of each with parchment paper.
3. In food processsor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder.
4. Add butter, flour, baking powder and eggs. Process to a smooth batter.
5. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk.
6. Divide cake batter between two pans.
7. Bake unrisen and springy to touch, about 25 minutes.
8. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely.
For Frosting:
1. Place confectioners' sugar in food processor and pulse until lump-free.
2. Add butter and process until smooth.
3. Add coffee mixture down feed tube and pulse until well blended.
4. Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting.
Yield: 8-10 servings
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