Mocha Walnut Coffee Cake w/Espresso Icing

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If people can eat chocolate muffins then they should have no trouble eating a chocolate coffee cake. OK, a mocha coffee cake. I used Medaglia D'Oro espresso powder (a.k.a instant espresso) because quite frankly, it was easier to adjust the taste than if I had brewed a cup of coffee. Also, espresso powder can be used in other baked goods or for making espresso ice cream.

Mocha Walnut Coffee Cake w/Espresso Icing

Coffee Cake
1½ cups unbleached white flour
1½ cups whole wheat flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
½ cup cocoa powder
1 cup sugar
1 stick butter, softened
2 eggs
1½ cups buttermilk
2 Tbsp instant espresso powder
1 Tbsp water, hot
1 cup walnuts, chopped

Icing
1 cup powdered sugar
1 Tbsp butter, melted
1 Tbsp instant espresso powder
2 Tbsp water, hot
1-2 Tbsp water

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Instructions
Generously grease a 10 inch bundt pan. Heat oven to 350° F.

For the cake
Combine unbleached white flour, whole wheat flour, baking soda, baking powder, salt, and cocoa in a bowl. Set aside. Combine instant espresso powder and water in a small bowl. Stir thoroughly and set aside to cool. In a mixing bowl, beat butter and sugar until fluffy, about 2-3 minutes. Add eggs one at a time stirring well after each. Add flour mixture alternately with buttermilk beginning and ending with flour mixture. Add instant espresso mixture and walnuts. Stir thoroughly. Pour batter into greased pan. Bake for 45-50 minutes. Cool 10 minutes before removing from pan. Cool completely before icing.

For the icing
Dissolve instant espresso powder in 2 tablespoons of hot water. In a bowl, combine powdered sugar and butter. Add espresso mixture and stir. Add more water if necessary, one teaspoon at a time. Drizzle over cake.

Inspiration recipe(s): Mocha Coffee Coffee Cake, Mocha Coffee Cake - Light

Enjoy!

~CD