• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • twigg studios

    A British baking blog, food photography

    • Home
    • BLOG
    • WORKSHOPS
    • SHOP
    • PORTFOLIO
    • Contact
    • hire me
    • ABOUT ME
    April 28, 2016

    mocha walnut cake with miso buttermilk caramel

    Uncategorized

    mocha cake with miso buttermilk caramel-1-7-2

    my brothers favourite cake is coffee and walnut cake, so I thought I would experiment with it a bit and add some cocoa powder and cacao nibs and I covered it in mascarpone frosting and drizzled over some miso buttermilk caramel.  I decorated it with some cinnamon walnut brittle from that was sent to me by craved. I think baking cakes has to be my favourite thing to cook, whether its a layer cake like this or a simple pound cake. I’m not a huge fan of buttercream though so I tend to use cream and mascarpone. I find you you don’t need to add as much sugar to sweeten it.

    mocha cake with miso buttermilk caramel-1-5-1

    mocha cake with miso buttermilk caramel-1-12

    mocha cake with miso buttermilk caramel-1-9-1

    recipe

    • 300g butter
    • 200g light brown sugar
    • 120g caster sugar
    • 6 eggs
    • 6 tbsp. buttermilk
    • 330g plain flour
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 2 tbsp. cocoa powder
    • 2 tbap cacao nibs
    • 1/2 cup walnuts
    • 1 tbsp. instant coffee mixed with 2 tbsp. boiling water

    preheat the oven to 160c

    grease and line 4 15cm tins

    in a stand mixer cream together the butter and sugars, then add the eggs one at a time, scraping the bowl with a spatula after each one. this add the buttermilk and coffee. in a big bowl sift together the flour, baking powder and soda and cocoa powder and a pinch of salt and fold into the wet ingredients then add the cacao nibs and chop the walnuts into small bits and fold them in too. spread between the four tins and level about then bake for about 25 minutes or until a skewer comes out clean after it is inserted into the centre.

    for the frosting

    • 300ml double cream
    • 250g mascarpone
    • 6 tbsp. icing sugar
    • 1 tsp vanilla bean extract

    add all the ingredients in a mixing bowl and whip until thick, then add some between each layer and on top and scrape around sides.

    caramel

    (I made this the night before)

    makes one big jar

    • 2 X 500ml buttermilk
    • 1 tbsp. white miso paste
    • 1 tsp vanilla
    • 1/4 tsp bicarbonate of soda
    • 325g granulated sugar

    add one of the 500ml of buttermilk in one big pan and the other 500ml in other, in the big pan add the sugar to the buttermilk and stir constantly until it turns golden brown and thick (approx. 10 to 15 minutes), meanwhile heat the other pan of buttermilk and add the vanilla miso and bicarbonate of soda and bring to the boil and mix so that the miso paste is combined, then pour in to the big pan (careful it will bubble up) then whisk again until it turns thick again (about 10 minutes) or until it reaches 110c

    let cool

    drizzle over cake and decorate with some walnuts and cacao nibs

     

    You might also like

    • apple blackberry cinnamon mini pasties

    • chocolate orange shard cake

    • angel wing pillow

    SIGN UP TO GET MY NEWSLETTER

    Reader Interactions

    OLDER
    NEWER

    10 Comments

    1. sarah says

      April 28, 2016 at 3:55 pm

      looks absolutely amazing

      • Aimee @ twiggstudios says

        April 30, 2016 at 5:21 pm

        Thankyou x

    2. Carmen says

      April 29, 2016 at 10:23 pm

      My buttermilk and sugar just curdled. Was I supposed to heat it?

      • Aimee @ twiggstudios says

        April 30, 2016 at 5:21 pm

        Yes heat 500ml buttermilk and sugar together in one pan and the other 500ml buttermilk and miso ect in another once the other has turned golden, I’m not sure why it would curdle ?

        • Aimee @ twiggstudios says

          April 30, 2016 at 5:22 pm

          Did you whisk it constantly ? You have to whisk constantly until it is thick and golden

    3. Gemma says

      May 1, 2016 at 9:50 pm

      This cake is so stunning! Truly a showstopper. 🙂
      I love how you decorated it and I’m with you, buttercream are just too much for me and I prefer to use cream cheese or mascarpone.

      Best,

      G.

    4. Angela - Patisserie Makes Perfect says

      May 4, 2016 at 9:41 am

      This is amazing Aimee – you really make great layer cakes and this one looks perfect.

      Well done.

    5. silvia says

      May 12, 2016 at 8:27 pm

      oh Aimee this cake looks so amazing! Love love love the styling, as usual and more!!xx

    6. Jenni Russell says

      November 16, 2016 at 5:04 am

      Hi Aimee, I tried to make this and my cakes did not rise. I followed the directions and can not imagine why. Any thoughts? Also, my caramel did not work out……

      • twiggstiudios says

        November 17, 2016 at 5:12 pm

        thats weird to you think the baking powder you used is ok? x

    Primary Sidebar

    Hi there, I'm Aimee

    A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

    LOOKING FOR SOMETHING?

    free visual storytelling guide

    Categories

    • baking (80)
    • cake (27)
    • dinner (14)
    • Drinks (2)
    • pasta (11)
    • photography (1)
    • recipe (186)
    • sweet (52)
    • tips (6)
    • Travel (6)
    • Uncategorized (827)
    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • Hazelnut brown butter speculaas cookies
    • Grape and roasted hazelnut frangipane galette
    • Zesty vanilla Victoria sponge with rose macerated strawberries
    • Homemade Elderflower liqueur
    • Roast Strawberry Daiquiri & Pavlova
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    LOOKING FOR SOMETHING?

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • Hazelnut brown butter speculaas cookies
    • Grape and roasted hazelnut frangipane galette
    • Zesty vanilla Victoria sponge with rose macerated strawberries
    • Homemade Elderflower liqueur
    • Roast Strawberry Daiquiri & Pavlova

    HELP

    • HOME
    • ABOUT ME
    • CONTACT ME
    Get in the know.
    Sign up with your email address to receive news and updates.
    As a welcome you will receive my presentation on visual storytelling
    Thank you for subscribing!

    INFO

    • E-mail Me

    twigg studios © 2025 - DESIGNED BY HERPARK STUDIO