| Isabelle Allen

Chocolate, Walnut & Coffee Cake

You spied a delicious cake in our Heirloom Recipe Books release last week. We love a decadent chocolate cake, throw in some espresso and we are in heaven.

What I love most about this recipe, other then how good it tastes, is that their is no fancy mixing or multiple steps required. Just chuck all the ingredients in your mixing bowl and combine in one hit - game changer!

This cake has become my new go-to recipe when ever we need a quick cake in our household. Other than buttermilk the ingredients are ones we always have in our pantry. I’ve made this cake so many times lately that I’ve taken to ordering Buttermilk each week in our groceries, so I’m all set to go as soon as an event, or an invitation, or visitors means a quick cake is needed.

Do yourself a favour and give it a try!


Chocolate, Walnut & Coffee Cake Recipe


  • Softened butter, for greasing
  • 1 cup self-raising flour
  • 1 cup walnuts, finely ground (Can substitute with hazelnut). I blitz supermarket walnuts in the nutrabullet to grind them down. 
  • 3/4 cup caster sugar
  • 1/3 cup Dutch cocoa
  • 1 tsp bicarbonate of soda
  • 1/2 tsp finely ground sea salt
  • 2 free-range eggs
  • 125g unsalted butter, melted
  • 275ml buttermilk
  • 100ml espresso coffee



Preheat the oven to 180’C and grease a 23cm round springform pan.

Line the base and sides with baking paper, then grease the paper with softened butter. This will give the cake a delightful caramelised exterior.


Using an electric mixer with a paddle attachment, beat all the ingredients for about 15 seconds or until the mixture is smooth. Be careful not to overbeat. If you don’t have an electric mixer, you can beat the mixture with a wooden spoon.

Pour the mixture into the prepared pan and smooth the surface.


Bake for approximately 30 minutes or until a skewer inserted into the cake, halfway between the center and edge of the pan, comes out clean and the cake is just set in the middle. Be cautious not to overcook the cake, as it may become dry. The cake will continue to cook in the pan.

Allow the cake to cool in the pan for 5–10 minutes, then transfer it to a plate to cool completely. Do not remove the baking paper from the cake, as this will help prevent it from drying out.

Wrapped in baking paper and foil, this chocolate cake will keep for up to 3 days.

Coffee Ganache Icing Recipe


  • 200g dark chocolate, chopped
  • 150ml heavy cream
  • 1 tablespoon instant coffee granules or one espresso shot
  • 1 tablespoon hot water (if using granules)


Dissolve the instant coffee granules in hot water and set aside to cool OR brew yourself an espresso shot and set aside  

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream until it just starts to simmer. Do not boil.

Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to soften the chocolate.

Gently stir the chocolate and cream together until smooth and well combined.

Add the cooled coffee mixture to the chocolate ganache and stir until fully incorporated.

Let the ganache cool to room temperature, stirring occasionally to keep it smooth and glossy.

Once cooled, use the ganache to frost your cake. Enjoy!



Photography credits
Product photography: Lean Timms
Bespoke Letterpress products: view the Recipe Book collection

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