When I was a child, I did not like walnut cakes at all. If given a choice, I would rather opt out of cake entirely, than have that one particular walnut cake. It was simply not to my liking whatsoever. Even back then, I held a strong stance about cakes having to be soft and moist, and not dry.
Over time, with more baking knowledge and experience, I learnt to enjoy all sorts of cake textures, even the ones that are on the drier side, like coffee cakes, but I also learnt that there is a world of difference between making a cake intentionally not-fudgy and unintentionally overmixing and overbaking. So with that being said, I present to you my dearest walnut cake.
Four deliciously soft cake layers and plenty of walnut truffle filling make this little gem a real treat. Whether you make it as an everyday cake or to host a very small gathering, it will not disappoint. And like all cakes of this type it gets better the longer it stands.
Ingredients
For the walnut cake layers
120 grams plain flour120 grams granulated sugar
1 1/4 teaspoons baking powder
50 grams toasted walnuts, ground
20 millilitres sunflower oil
1 teaspoon vanilla bean paste
165 millilitres carbonated water
For the walnut truffle filling
200 grams vegan white chocolate, chopped200 millilitres vegan double cream
60 grams vegan block butter
1 teaspoon vanilla bean powder
150 grams toasted walnuts, ground
2 tablespoons soy milk powder
Preparation
Start by making the walnut filling, as it needs plenty of time to cool down.
Chop up the vegan white chocolate and place it in a large bowl. Pour the plant double cream into a saucepan, add in the diced vegan block butter and vanilla, and place it over medium-high heat. Let it come to a simmer, remove from heat, and pour it over the chocolate.
Cover the bowl and let it stand for a minute or two, then mix with a spatula or a whisk until the chocolate melts completely. Cover the surface of the filling snugly with a piece of cling film or baking parchment, and let it cool down first to room temperature, and then in the refrigerator for at least 4-6 hours.
To make the cake layers, start by preheating the oven to 180°C. Line a rectangular cake pan (20x30 cm) with baking parchment, bottom and sides, and set it aside.
Take a large bowl and sift in the flour and the baking soda. Add in the sugar and ground walnuts, and whisk very well. Take another large bowl, and mix together the carbonated water, vinegar, oil, and vanilla. Pour the wet ingredients over the dry, and whisk until only incorporated. Overmixing will make the cakes tough.
Pour the batter into the prepared pan and bake immediately, in a preheated oven, at 180°C, for about 12-15 minutes. Check the cake for doneness early, so they do not overbake. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove from the oven and let it cool down in the pan completely.
When everything is cool to the touch, proceed to assemble the cake.
Whip the firmed up vegan white chocolate mousse with an electric mixer until somewhat stiff peaks form. Add in the ground walnuts and soy milk powder, and mix on high until very stiff peaks form.
Level the cooled cake if needed, slice it in once lengthwise, to create two thin layers, and then cut each of them in half to create four even thinner layers. Divide the filling into two parts by weight, and then one of them into three equal parts. Working quickly, place the first cake layer on the serving platter, and add one-third of the prepared filling.
Continue stacking the cake layers until all of them are used up. The cake will be firm, so use the remaining filling to frost the top and sides. Place it in the refrigerator overnight, and serve in thin slices with freshly brewed coffee. Yields 12 servings.
