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Sweet yeast cake with coffee and walnuts — dark chocolate. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
Before you start
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
Preparation: 30 min. Cooking: about 30 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
Ingredients
Cake batter
- 400 g all-purpose wheat flour
- 7 g instant dry yeast
- 80 g granulated sugar
- 3 g fine salt
- 180 ml whole milk
- 2 large eggs
- 70 g unsalted butter, softened
Flavor ingredients
- 5 g instant coffee granules
- 60 g walnuts, chopped
- 60 g dark chocolate, chopped
- 10 ml water
Method
- Warm the milk only to 30–35°C. Mix flour, instant yeast, sugar and salt in a bowl. Add the milk and eggs, mix to a soft dough, then knead in softened butter gradually. Knead for 8–10 minutes until smooth and elastic; it should remain slightly tacky, not dry.
- Cover the bowl and leave in a draft-free place for 60–90 minutes, until the dough is roughly doubled. Judge its volume rather than relying only on the clock. Meanwhile prepare the flavor ingredients as below.
- Measure the flavor ingredients separately. Chop nuts and dried fruit into small pieces. Dice apple or pear to 5 mm. Wash citrus before grating only the colored zest. Dissolve any instant coffee in 10 ml hot water and let it cool.
- Gently deflate the dough and knead in all prepared flavor ingredients just until distributed. Shape into a round and press into the lined 24 cm tin. Cover and let rise for another 30–45 minutes until visibly puffy. During the final 15 minutes, heat the oven to 180°C.
- Bake at 180°C for 28–38 minutes until golden, with no raw dough in the center; a thermometer in the center should read approximately 93°C (200°F). Cover loosely if it browns too quickly. Cool 15 minutes in the tin, then at least 45 minutes on a rack before slicing.
Serving and slicing
Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
Storage
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
Summary
Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
FAQs
- Which pan should I use?
24 cm round cake tin
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
- Does the timing include cooling?
Preparation: 30 min. Cooking: about 30 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
- How should I store the cake?
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
