Whipped White Chocolate & Coffee Ganache (Make First)
Prepare the ganache: Chop white chocolate into small pieces and place in a heatproof bowl.
Heat the cream: In a saucepan, heat the cream over medium heat until it starts to gently bubble. Remove from heat and pour over the chocolate. Add the coffee powder without stirring.
Let it sit: Allow the mixture to sit for 5 minutes to melt the chocolate, then stir with a spatula. Blend using an immersion blender to ensure smoothness.
Chill: Pour the ganache into a shallow dish and cover with plastic wrap, ensuring the wrap touches the surface. Chill in the fridge for at least 6 hours (or overnight).
Whip: Once the ganache has cooled and thickened, whip it until soft peaks form. Be cautious not to overwhip.
Coffee Cake
Preheat oven: Preheat to 320Β°F (160Β°C) with a fan, and grease two 8-inch cake tins. Line with parchment paper.
Mix dry ingredients: Sift together flour, cornflour, baking soda, baking powder, salt, and instant coffee powder. Set aside.
Cream butter and sugar: In a bowl, use an electric mixer to beat the butter, oil, and brown sugar until light and creamy (about 2 minutes).
Add eggs: Add eggs one at a time, mixing well between each addition. Then add vanilla, vinegar, and half the buttermilk. Mix until combined.
Fold in dry ingredients: Using a spatula, gently fold in half of the dry ingredients. Add the remaining buttermilk and fold in. Finally, fold in the remaining dry ingredients until just combined.
Bake: Divide the batter between the prepared tins and bake for 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the tins for 20 minutes, then transfer to a wire rack to cool completely.
Lightly Candied Walnuts
Caramelize the sugar: In a saucepan over medium heat, melt the butter and brown sugar with cinnamon until bubbling.
Add walnuts: Stir in the walnuts, coating them evenly in the sugar mixture. Remove from heat and spread the walnuts on a tray to cool and harden.
Assembly
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