Coffee and Walnut Cake

Coffee and walnut is a classic combination used in desserts and this cake is a culinarian experience with loads of coffee flavour and texture from the walnuts.

Ingredients serve 14 

1500 g coffee and walnut mousse

800 g chocolate sponge

100 g espresso

300 g finely chopped toasted walnuts

300 g coffee fondant

14 walnut or pecan nut pieces

Method

Cut the 30 cm round chocolate sponge in three layer and place the bottom layer on a cake tray. Sprinkle espresso on each layer. Spread coffee mousse on the bottom layer before placing the second sponge layer on top. Spread a second layer of coffee mousse before placing the last sponge layer on top. Allow the cake to cool for at least two hours. Glace the top with coffee fondant and allow setting. Spread a thin layer of coffee mousse on the side of the cake and wrap the side in the finely chopped toasted walnuts. Divide and cut the cake into14 pieces and pipe a coffee mousse rosette on each slice and top with a piece of walnut or pecan.

Note: A quick coffee mousse can be made with mixing some sugar, some hot espresso, finely chopped toasted walnuts and whipped cream.