Waitrose and Partners
Coffee, white chocolate & walnut cake

Coffee, white chocolate & walnut cake

Martha Collison's coffee cake is richly flavoured – deep and dark, which pairs beautifully with white chocolate mascarpone icing. 

0 out of 5 stars(0) Rate this recipe
  • Serves12
  • CourseCake
  • Prepare40 mins
  • Cook25 mins
  • Total time1 hr 5 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 225g butter, softened, plus extra for greasing
  • 225g light brown soft sugar
  • 4 British Blacktail Medium Eggs
  • 225g plain flour
  • 1 tbsp baking powder
  • 2 tbsp instant coffee, dissolved in 1 tbsp boiling water
  • 1 tbsp milk

For the topping

  • 100g white chocolate, chopped
  • 75g walnut halves

For the icing

  • 375g mascarpone
  • 75g white chocolate, chopped and melted
  • 1 tsp instant coffee dissolved in 1 tsp boiling water
  • 3 tbsp milk


  1. Grease 3 x 18cm round sandwich tins with butter and line the bases with baking parchment. Preheat the oven to 180°C, gas mark 4. Cream together the butter and sugar until pale and fluffy, about 4-5 minutes, using a stand mixer or electric hand mixer. Beat in the eggs, 1 at a time.

  2. In a separate bowl, combine the flour and baking powder, then gradually add to the butter and egg mixture, followed by the coffee, until a thick batter forms. Stir in the milk to loosen it slightly.

  3. Divide the mixture evenly between the tins and use a spatula to smooth the top. Bake for 20-25 minutes, or until the cakes are risen, deep golden and a skewer inserted into the centre comes out clean.

  4. For the topping, melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on a low setting, stirring often until smooth. Pour onto a sheet of baking parchment. Spread out into a large rectangle using a palette knife, then sprinkle over the walnut halves, crushing a few over the top for a different texture. Allow to harden at room temperature or in the fridge.

  5. For the icing, put the mascarpone, white chocolate, coffee and milk into a large bowl. Using an electric hand mixer, beat for a few minutes, or until light and spreadable.

  6. Assemble the cake, spreading ⅓ of the icing between each layer and ⅓ on top. Break up the white chocolate and walnut slab into shards and arrange on top of the cake. This will keep for 3-4 days in the fridge.


Typical values per serving when made using specific products in recipe


2,333kJ/ 561kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet