Walnut Mocha Cake

Ingredients

• 113 g Unsalted butter, softened (½ cup)
• 200 g Granulated sugar (1 cup)
• 120 ml Strong brewed coffee, cooled (½ cup, referred to as 'coffee infusion' in the original recipe)
• 210 g All-purpose flour (1¾ cups)
• 2.5 tsp Baking powder
• 0.5 tsp Salt
• 3 count Large egg whites, at room temperature (About 90g)
• 1 tsp Vanilla extract
• 100 g Chopped walnuts (1 cup, for the 'Walnut' in the cake title)
• 150 g Powdered sugar (for glaze) (About 1¼ cups)
• 2 tbsp Strong brewed coffee (for glaze)
• 0.5 tsp Vanilla extract (for glaze)

Instructions

1. 1Preheat your oven to 175°C (350°F). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
2. 2Brew ½ cup of strong coffee and set it aside to cool completely. Separate the 3 large eggs, placing the whites in a clean, dry mixing bowl and reserving the yolks for another use if desired. Ensure egg whites are at room temperature.
3. 3In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. 4In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
5. 5Gradually beat the cooled strong brewed coffee and vanilla extract into the creamed butter and sugar mixture until well combined.
6. 6Add the dry ingredients (flour mixture) to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Do not overmix.
7. 7In a separate clean, dry bowl, using a hand mixer or stand mixer (like a Dover Egg-beater), beat the room temperature egg whites on medium-high speed until stiff peaks form. Be careful not to overbeat.
8. 8Gently fold about one-third of the beaten egg whites into the cake batter to lighten it, then fold in the remaining egg whites and chopped walnuts until just combined. Be careful not to deflate the egg whites.
9. 9Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
10. 10Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This will take about 30 minutes.
11. 11While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of strong brewed coffee, and ½ teaspoon of vanilla extract until smooth. If the glaze is too thick, add a few more drops of coffee; if too thin, add a little more powdered sugar. Once the cake is completely cool, drizzle or spread the glaze over the top. Allow the glaze to set for about 15 minutes before serving.