Rum-Mocha Walnut Layer Cake

Ingredients

Cake

2 tablespoons Fine dry bread crumbs (for dusting)

2 cups walnut halves (about 7 ounces)

¼ cup unsweetened cocoa powder (not Dutch process)

½ cup cake flour

1 teaspoon instant espresso powder

8 large eggs (separated)

1 cup sugar

2 teaspoons pure vanilla extract

¼ teaspoon salt

Filling

6 large egg yolks

½ cup sugar

1 pinch of salt

2 tablespoons instant espresso powder dissolved in 1/ cup hot water

1 pound unsalted butter (softened)

3 tablespoons coffee liqueur

1 tablespoon pure vanilla extract

½ cup dark rum (for brushing)

1 ½ cups finely chopped walnuts (about 5 ounces plus walnut halves for garnish)

Directions

Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with bread crumbs, tapping out any excess. In a food processor, pulse the walnuts until finely chopped. Add the cocoa powder, cake flour and espresso powder and pulse until the walnuts are finely ground. Transfer to a bowl.

In a large bowl, using an electric mixer, beat the yolks at medium speed until thick and pale, 3 minutes. Beat in 2/3 cup of the sugar; increase the speed to high and beat until thick, about 5 minutes. Beat in the vanilla. In a medium bowl, using clean beaters, beat the egg whites and salt at medium