Cue up the Episode!

Make sure you listen to Lynn's episode of The Storied Recipe Podcast, "The Best Mother-In-Law and Her Hungarian Walnut Torte" while you make her amazing Hungarian Walnut Cake.

Make the Recipe

Make the Batter

1. Preheat oven to 375°F (190°C). 
2. Grease two 8” or 9” round cake pans and set aside.
3. In a large bowl, beat the egg yolks and granulated sugar until creamy and pale (about 3–5 minutes).
4. In a separate bowl, whisk together the flour, baking powder, kosher salt, and espresso powder.
5. Gradually add the dry ingredients to the egg yolk mixture in two additions, alternating with the brewed coffee, stirring until smooth.
6. Stir in the finely chopped walnuts and vanilla extract.
7. In a clean bowl, beat the egg whites until stiff peaks form.
8. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.

Bake the Cakes

1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 25–30 minutes, or until the cakes spring back to the touch and a toothpick inserted in the center comes out clean.
3. Allow cakes to cool completely in the pans before removing.

Make the Espresso Buttercream

1. In a mixing bowl, beat the softened butter until light and fluffy (about 2–3 minutes).
2. Gradually add the powdered sugar, beating well between each addition.
3. Stir in the vanilla extract, dissolved espresso powder, and salt. Beat until smooth and airy.

Make the Mocha Frosting

1. Set aside 1 ¾ to 2 cups of the espresso buttercream.
2. Stir the melted and cooled bittersweet chocolate into this portion.
3. If needed, add 1–2 teaspoons of milk or cream to reach a smooth, spreadable consistency.

Optional: Prepare Sugared Walnuts

1. Combine walnuts, sugar, and a splash of water in a skillet over medium heat.
2. Stir constantly for 2–3 minutes until sugar melts and walnuts are glossy and golden.
3. Transfer to parchment paper to cool and separate.

Assemble the Cake

1. Once the cakes are completely cool, slice horizontally if you want thinner layers (optional).
2. Place one cake layer on your serving plate. Spread a generous layer of espresso buttercream over the top.
3. Add the second cake layer and repeat with espresso buttercream.
4. Spread the mocha buttercream on the top layer only — this cake is assembled as a naked cake, so sides are left unfrosted to showcase the layers.
5. Optionally sprinkle with sugared walnuts for texture and a beautiful finishing touch.