This is probably one of those cakes I find hard to get sick of. Well, okay so I suppose it's unfair to say that since it's the first time I've baked it. But judging by the fact that between me and erm, me, we've almost finished half the cake. So I suppose it's a fair judgement to pass.
Originally called an Italian espresso walnut cake by the creator in Gourmet Traveller, I obviously did not have a cup of espresso lying around (someone tell me whats the difference between normal instant coffee and espresso?) so, I just used one heaping tablespoon of coffee dissolved in water equivalent to the amount I should've had of espresso. Also, figured mixing half the batter with melted chocolate wouldn't hurt so I did just that. Bought me some fresh yummy walnuts from the market and a good bag of organic Spelt flour (because wheat flour is the devil) and TA-DAH!
Let me describe the god-lyness of the cake pretty please...Okay! So the cake baked up beautifully, no lumps or sunken middles. I marbled the cake, so each slice would have ooey-gooey goodness of the chocolate and the lovely depth of walnuts and the scent of coffee. This was unexpected but the chocolate bits turns out chewy and moist, just like a fudge brownie, while the coffee parts were slightly crumb-like, moist still because of the oils from the walnuts but not fudgey. Perfect contrast since too much of either would've made it boring to eat. The top of the cake was brushed with honey so that made the edges of the cake crunchy and chewy, like...BROWNIES! Beautiful rhythmn of flavour, filled with the complementing flavours topped with fresh walnuts and a tint of honey to tease your senses and a slight, ever so slight hint of bitterness to remind you of the fresh walnuts you ground all by yourself. I reckon it'd be purrfect with coffee but you know what, I reckon it'd be perfect with just about anything.