This coffee and walnut cake with mocha buttercream is extra fluffy.
This recipe makes a generous batch of mocha buttercream to allow for the most ornate of decorations; any leftovers can be frozen in an airtight container for up to three months. If the buttercream ever looks split while you’re making it, with fat separating from the meringue, keep beating on high speed and it will smooth out soon enough.
For those who would like to lean into the deeper tannic notes of the walnuts and coffee, heat ¼ cup sugar and 3 Tbsp. water in a small saucepan, stirring until the sugar dissolves. Stir in 1 Tbsp. amaro and ½ tsp. instant espresso powder. Dab syrup on the cut layers of the cake with a pastry brush before frosting.2 cups raw walnuts2¼ tsp. baking powder2 tsp. vanilla extract
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