Nightmare of Brew York 2020, our 9.8% coffee and walnut imperial stout was inspired by Nana Mac’s recipe for coffee and walnut cake that she makes every Boxing Day. We’ve added a slight twist to her recipe to include some of the beer. Adding some of the Nightmare of Brew York 2020, or any other imperial stout, in the cake will add a distinctive richness to this classic British afternoon tea cake.
For the cake
- 225g butter, at room temperature (if using unsalted, add 1/4 tsp salt)
- 225g caster sugar
- 4 eggs
- 3 tbsp espresso coffee powder, mixed with 30ml imperial stout
- 225g self-raising flour
- 50g finely chopped walnuts
For the buttercream
- 145g unsalted butter, softened
- Pinch of salt
- 500g icing sugar
- 75ml (about 4 Tbsp) strong espresso coffee, mixed with Imperial Stout
- 8 to 12 walnut halves
Make the Coffee and Walnut Imperial Stout Cake
- Grease or spray two 8” cake pans. Line the bottom with parchment paper, grease, and dust the entire pans with flour.
- Preheat the oven to 180°C (350°F)
- Using an electric whisk, or by hand, cream the butter and sugar until light and fluffy. Add an egg to the butter and sugar mixture and blend thoroughly.
- Add about a quarter of the flour and mix until cleared. Repeat with the remaining eggs and flour until the eggs and flour are used. The cake mixture will be light and creamy.
- Add the chopped nuts and liquid espresso to the mixture.
- Blend well, then divide the cake mixture into the prepared 8” cake tins.
- Bake for about 30 minutes or until a cake tester comes out clean. Cake will be a lovely golden brown colour.
- Allow the cakes to cool in the pans for 10 minutes, then carefully remove and place on cooling racks (remove the paper.)
Make the buttercream
- Blend all the ingredients for the buttercream together until you have a smooth and creamy frosting.
Decorate the cake
- If the cakes aren’t flat on top, cut them so that they are level. Then either spread or pipe just under half of the frosting on one layer of the cake (the cut side.)
- Place the second layer on top. Be sure to put the cut side down (so both cut sides are facing each other in the middle) and spread the frosting on the top.
- Next, pipe rosettes on top of the cake, if using a piping bag (or you can spread the frosting on top) for 8, 10 or 12 walnut halves to sit on, depending on how many slices of Coffee and Walnut Imperial Stout Cake you want to have.
- Lastly, add a walnut half to each rosette.