Coffee-Rum Cake with Walnuts

Helena Radulovic Toffolon

Jul 28, 2021

5 min read

Coffee-Rum Cake with Walnuts

Indulgent Coffee-Rum Cake with Crunchy Walnuts

This cake is not just any dessert; it is a truly indulgent experience that combines a moist and fluffy texture with a rich filling. The cake is infused with the delightful flavors of walnut and rum, complemented by the bold notes of coffee. Its preparation is straightforward, making it accessible to bakers of all skill levels. To achieve the best results, it is essential to follow the recipe closely, ensuring that every ingredient is measured accurately and every step is executed with care.

Ingredients and Advice:

Fine dry bread crumbs (for dusting) – These will help prevent the cake from sticking to the pan, creating a beautiful presentation when it is removed.
2 cups walnut halves (about 200 g) – These nuts not only add a delightful crunch but also provide a rich, nutty flavor that enhances the cake's overall taste profile.
1/4 cup unsweetened cocoa powder (not Dutch process) – This ingredient adds depth and a subtle chocolate flavor, balancing the sweetness of the cake.
1/2 cup cake flour – A lighter flour that will contribute to the cake's soft texture, allowing it to rise beautifully while maintaining its tenderness.
1 teaspoon instant espresso powder – This will intensify the coffee flavor in the cake, making each bite a delightful experience for coffee lovers.
8 large eggs (separated) – The egg whites will be whipped to create a light and airy cake, while the yolks will enrich the batter with flavor and moisture.
1 cup sugar – This sweetener is essential for balancing the flavors and ensuring the cake is deliciously sweet without being overwhelming.
2 teaspoons pure vanilla extract – A classic flavor enhancer that adds warmth and complexity to the cake.
1/4 teaspoon salt – A pinch of salt is crucial in baking, as it enhances the flavors and balances the sweetness of the cake.Filling6 large egg yolks – Rich in flavor and color, these yolks will create a luxurious filling that is both creamy and decadent.
1/2 cup sugar – Just like in the cake, sugar is needed here to sweeten the filling and create a delightful contrast with the nuttiness of the walnuts.
1 pinch of salt – This small amount of salt will help to enhance the sweetness and richness of the filling.
2 Tablespoons instant espresso powder dissolved in 1 / cup hot water – This mixture will add a robust coffee flavor to the filling, making it a perfect complement to the cake.
450 g unsalted butter (softened) – The butter must be softened to room temperature to ensure it incorporates smoothly into the filling, resulting in a creamy texture.
3 Tablespoons coffee liqueurs – This ingredient will add an extra layer of coffee flavor and a hint of sweetness, enhancing the overall taste of the filling.
1 Tablespoon pure vanilla extract – Just like in the cake, vanilla will add a deep, rich flavor to the filling, making it even more delightful.
1/2 cup dark rum (for brushing) – Brushing the cake with rum adds moisture and a distinct flavor, making each slice even more enjoyable.
1 and 1/2 cups finely chopped walnuts (about 140 g, plus walnut halves for garnish) – These chopped walnuts will provide a satisfying crunch in the filling, while the walnut halves will serve as an elegant garnish, adding visual appeal to the finished cake.

Ingredients: simple, total time 3h, active: 1 and 30 min.

Cake

Fine dry bread crumbs (for dusting)
2 cups walnut halves (about 200 g)
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 cupcake flour
1 teaspoon instant espresso powder
8 large eggs (separated)
1 cup sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt

Filling

6 large egg yolks
1/2 cup sugar
1 pinch of salt
2 Tablespoons instant espresso powder dissolved in 1 / cup hot water
450 g unsalted butter (softened)
3 Tablespoons coffee liqueurs
1 Tablespoon pure vanilla extract
1/2 cup dark rum (for brushing)
1 and 1/2 cups finely chopped walnuts (about 140 g, plus walnut halves for garnish)

coffee-rum-cake-with-walnuts-recipe — **Coffee-Rum Cake with Walnuts**

Preparation:

Preheat the oven to 180 °C.
Grease two 23 cm round cake pans and line the bottoms with parchment paper.
Butter the parchment and dust with bread crumbs, removing any excess. In a food processor, pulse the walnuts until finely chopped.
Add the cocoa powder, cake flour, and espresso powder, and pulse until the walnuts are finely ground. Transfer the mixture to a bowl.
In a large bowl, using an electric mixer, beat the yolks at medium speed until thick and pale, approximately 3 minutes.
Incorporate 2/3 cup of the sugar; increase the speed to high and beat until thick, about 5 minutes.
Add the vanilla. In a separate medium bowl, with clean beaters, beat the egg whites and salt at medium speed until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy.
Gently fold the egg whites and ground walnuts into the yolk mixture in three batches, folding just until no streaks remain.
Divide the batter between the prepared pans and smooth the tops. Bake for approximately 20 minutes, until the cakes are golden and springy. Transfer to a rack for 10 minutes, then invert the cakes and allow them to cool completely.
Remove the parchment and turn the cakes right side up.
Fill a medium bowl with ice water. In a medium heatproof bowl, whisk the yolks, sugar, and salt.
Gradually whisk in the dissolved espresso.
Place the bowl over a saucepan of barely simmering water and cook, stirring with a spatula, until the yolks are thick enough to coat the spatula and an instant-read thermometer inserted into the mixture registers 175°, approximately 10 minutes. Set the bowl in the ice bath to cool, stirring occasionally.
In a large bowl, using an electric mixer, beat the butter at medium speed until smooth.
Incorporate the yolk mixture in four batches, beating well between each addition.
Add the liqueur and vanilla.
Using a serrated knife, split each cake in half horizontally.
Place a top layer, cut side up, on a cake plate; brush it with 2 tablespoons of rum and spread with 1/2 cup of the filling.
Top with a bottom cake layer; brush with 2 more tablespoons of rum and spread with another 1/2 cup of filling.
Repeat with the remaining top cake layer, ending with the bottom layer, cut side down.
Brush the top of the cake with the remaining 2 tablespoons of rum, and spread the sides of the cake with a thin layer of filling. Spread the remaining filling on the top.
Press the chopped walnuts around the side of the cake. Refrigerate the cake for at least 4 hours or overnight.
Allow the cake to stand at room temperature for 15 minutes, then scatter the walnut halves on top before serving.