Kidspot Kitchen

Kidspot Kitchen

Coffee and walnut cake with mocha ganache recipe

Double your caffeine hit with this easy coffee and walnut cake iced liberally with a gooey mocha ganache - just the thing for morning tea to keep you going until lunchtime!

Serving Size:

Serves 8-12



  • 200g unsalted butter
  • 1 cup (160g) brown sugar
  • 3 eggs
  • 1 1/2 cups (225g) plain flour
  • 1 tsp baking powder
  • 1/2 cup strong espresso
  • 2 tbsp milk
  • 2/3 cup walnuts, chopped

For ganache:

  • 200g dark chocolate
  • 100ml cream
  • 30ml espresso


Preheat oven to 190°C (170°C fan-forced). Grease and line a loaf tin.

Beat butter and sugar until light and creamy. Add eggs one at a time, beating well between each addition. Add flour, baking powder, coffee and milk and beat until just combined. Stir through walnuts.

Pour into prepared tin and bake for 30 minutes until a skewer inserted into the centre comes out clean.

To prepare ganache, melt chocolate with cream and espresso over low heat until smooth and glossy. Allow to cool. Pour over cake.


  • Alternatively, you could replace the espresso in the cake with 2 tsp instant coffee dissolved in 1/2 cup boiling water. For the ganache, just add a teaspoon of instant coffee to the cream.
  • You could also omit the ganache and serve the cake retro-style, sliced and buttered.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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