Coffee walnut fudge cake

Coffee and walnut is a well-loved cake combination and this one is crowned with an indulgent fudge topping

Preparation time

30 minutes

Cooking time

25 minutes

Serves

12



Ingredients

  • 175g (6 oz) Stork spread 
  • 175g (6 oz) caster sugar 
  • 3 medium eggs, beaten 
  • 175g (6 oz) self-raising flour, sieved 
  • 55g (2 oz) walnuts, chopped 
  • 1 tablespoon coffee essence

Icing

  • 85g (3 oz) Stork spread 
  • 225g (8 oz) icing sugar, sieved 
  • 1 teaspoon milk, if necessary 
  • 1 tablespoon coffee essence

Decoration

  • 85g (3 oz) walnuts

Method

  • Cream Stork and caster sugar together until light and fluffy. Add egg gradually, beating well between each addition.
  • Fold in flour, and then add walnuts and coffee essence.
  • Place in 2cm x 18cm (7 inch) greased and bottom-lined sandwich tins.
  • Bake in middle of preheated oven 180°C, 350°F, Gas 4 for 25–30 minutes. Turn out and cool on wire tray.
  • Icing: Cream Stork and icing sugar until light. Add coffee essence and beat until well blended, adding a little milk if needed.
  • Sandwich the 2 cakes together with a little of the icing.
  • Spread most of the remainder on the sides and top of the cake.
  • Chop all but 8 of the walnuts and press around the sides of the cake.
  • Pipe remaining icing around the edge using a star nozzle and decorate with reserved walnuts.

Recipe provided by Stork. For further baking tips and recipe ideas please visit www.bakewithstork.co.uk

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