Light, moist flavourful anytime cake which is very popular with kids. A fragrant coffee walnut cake with walnuts and bittersweet dark chocolate melting into the crumb. It’s a great tea time option, and is wonderful served warm. Whole wheat makes is a good choice to include this as a healthier option to a normal pound cake. The KitchenAid stand mixer makes it fuss-free to bring together.
Makes: 1 X 7″ cake
Prep Time: 10 minutes Total Time: 1 hour
– Whole wheat flour: 225 gms
– Baking powder: 3/4 teaspoon
– Baking soda: 1/2 teaspoon
-Unsalted butter (room temperature): 100 gms
– Brown sugar: 150 gms
– Vanilla/plain sugar: 50 gms
– Eggs: 2 nos.
– Pure vanilla extract: 1/2 teaspoon
– Buttermilk: 150ml
– Pure coffee extract: 1 teaspoon
– Dark chocolate chips: 100 gms
– Walnuts (chopped): 75 gms
– 2 tablespoon coffee powder steeped in 2 tablespoons warm milk
– Preheat the oven to 170C. Line the sides and base of a 7″ round tin.
– Stir the whole wheat flour with baking powder, baking soda and salt in a large bowl. Reserve.
– Whisk for 2 minutes on high speed until fluffy. Beat in eggs one at a time.
– Follow it by adding vanilla extract, coffee extract & steeped coffee.
– Change to paddle accessory. On low speed, 1, add the flour mix and buttermilk alternately in three lots, then briefly mix in the chocolate chips and walnuts with the last lot.
– Turn into prepared tin, sprinkle over with 1 tablespoon brown sugar and some chocolate chips if desired.
– Bake for 50-60 minutes till golden brown on top and the tester comes out clean. Leave in tin for about 20 minutes.
– Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack. Let it cool for about 20 minutes.
– Serve warm or at room temperature