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Heirloom Walnut Torte with Espresso/Mocha Cream

Heirloom walnut torte with espresso and mocha buttercream, topped with a fresh purple and yellow pansy.
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This heirloom walnut torte is a cherished family recipe layered with espresso buttercream and mocha frosting. Light, nutty, and rich with coffee flavor, it’s a special-occasion cake passed down from one mother-in-law to another.

  • Author: Family Tree Foodie (Adapted by Maria Langar Weisz)

Ingredients

CAKE

  • 6 egg yolks (room temperature) 
  • 2 cups (400 grams) of granulated sugar
  • 2 cups (240 grams)  of all-purpose flour 
  • 1/2 teaspoon Kosher salt 
  • 1/2 teaspoon espresso powder 
  • 3 teaspoons (12 grams) of baking powder 
  • 1 cup (240 ml)  of cool black coffee
  • 1 cup (100 grams) of walnuts, very finely chopped
  • 1 teaspoon ( 5 ml) vanilla extract 
  • 6 egg whites, whipped to stiff peaks 

ESPRESSO and MOCHA CREAM

  • 1 cup (227 grams) unsalted butter, softened
  • 2 1/2 cups (320 grams) powdered sugar
  • 1 teaspoon ( 5 ml) vanilla extract 
  • 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water 
  • 1/8 teaspoon fine salt 
  • 1 oz. (30g) bittersweet chocolate (60%) melted and cooled. 
  • 1-2 teaspoons milk or cream, if needed to adjust texture. 

Instructions

CAKE

  1. Preheat oven to 375°. Grease two 8″ or 9″ round pans.
  2. In a bowl with a whisk or using a mixer, beat egg yolks and sugar until creamy and pale. 
  3. Add flour, baking powder, salt, espresso powder, vanilla and coffee. Mix until smooth. 
  4. Stir in finely chopped walnuts. 
  5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter in thirds. 
  6. Pour into prepared pans. Bake for 25-30 minutes. Cake should have some spring to the touch and come out clean using a cake tester. 
  7. Set aside until completely cool. Use a small knife to run along the perimeter of the pan and remove cakes.

ESPRESSO/ MOCHA CREAM

  1. Using a mixer, cream the softened butter until light and fluffy (2-3 minutes) 
  2. Add the powdered sugar in batches, beating well between additions. 
  3. Stir in vanilla, dissolved espresso, and salt. Beat until smooth and airy. 
  4. Set aside 1 3/4 – 2 cups of the frosting (for the mocha topping). Stir in the melted, cooled chocolate (and optionally a splash of milk or cream if needed for desired consistency).
  5. Use the espresso- only buttercream for inner layers and the mocha version for the top and decorative finish. 

Find it online: https://familytreefoodie.com/hungarian-walnut-torte-mocha-espresso/

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