One of my favorite things to do is experiment with recipes. Baking cakes is something I am very passionate about. I tried out chelsweets chocolate cake, toblerone chocolate cake, toblerone lava cake, and chocolate chip loaf cake a few days ago. One of my latest efforts was a chocolate walnut cake. Ever since I have been drooling over it. I thought that it was time to bake it again and share it with you people as well.
As both of them have slight bitter undertones, dark, dense chocolate pairs great with a strong walnut presence. It makes for an extremely sophisticated taste combination. The icing is rich, chocolaty, and fluffy, making for a captivating contrast in texture between the cake and its icing.
You’ll enjoy this delicious chocolate walnut cake if you have a sweet tooth! Holidays and other special occasions, such as birthdays, are perfect occasions to serve this dessert. Chocolate and crunchy walnuts go together perfectly, and everyone will enjoy these flavors. You’re going to love it just as my friends and family do.
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What Is Walnut?
Walnuts grow on the walnut tree. Walnuts are stone fruits that are round and have one seed. They offer a variety of nutrients, including fat, protein, and fiber. Among other things, they may improve heart health and bone density and facilitate weight management.
Breakfast, dessert, or entree, walnuts are one of the most versatile foods. In desserts, walnuts are commonly used in cakes, cupcakes, pastries, brownies, ice cream, fudge, etc.
Where Did Chocolate Come From?
Throughout the world, chocolate is a treat that is loved by everyone. You can always count on chocolate to be your perfect companion no matter how good or how bad your day has been. Yet, did you ever wonder how chocolate came to be? Or how has it gained such enormous popularity over the years?
Ancient Mesoamerica, the place we know as Mexico today, is the birthplace of chocolate almost 4,000 years ago. This is where cacao-producing plants were first discovered. The Olmec civilization, one of the earliest civilizations in Latin America, was the first to make chocolate from the cacao tree. Using chocolate as medicine and part of their daily rituals, they consumed it.
We can trace chocolate’s origins to the Aztec word ‘xocoatl‘, which refers to a bitter drink made from cacao beans. People of Mesoamerica realized the value of chocolate long ago in the tropical rainforests of the Amazon basin.
The Aztecs and Mayans regarded chocolate as a heavenly gift. Cocoa beans were used by the Aztecs as currency during the 15th century. Even before the war, they drank chocolate as a refreshing beverage.
Chocolate became increasingly popular as it spread across Europe. Plantations of cacao sprang up to cater to the demand, and thousands of people were enslaved for cacao production. At this point, things took a very dark turn.
An Englishman made the world’s first solid chocolate in the 1850s by mixing more cocoa butter with cocoa powder and sugar, rather than using hot water. Eventually, chocolate developed into what we know today. More than 3 billion tons of cacao are used to make 35 billion dollars worth of chocolate today.
Why Should I Try This Chocolate Walnut Recipe?
Just as there are comfort foods, there are also comfort cakes. And this chocolate walnut cake my dear readers is a comfort cake. There is nothing better than chocolate and walnuts together, so there will be deliciousness in every bite you take. This one’s a keeper, and I hope you’ll like it just as much as I do. It is my family’s favorite, we enjoy it quite a bit around here. I’m sure your family would do too.
1 servings per container
- Amount Per ServingCalories680
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Sugars 30g
- Protein 4.9g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What Are Some Of The Other Combinations Of This Chocolate Walnut Recipe?
Some of the other interesting combinations of this recipe are chocolate caramel walnut cake, chocolate coffee and walnut cake, walnut cake with American frosting, chocolate and orange cake, mango chocolate cake, chocolate nut cake. Adding a twist of these flavors to this chocolate walnut cake would be nice experimenting.
Pro-Tips And Tricks For Making Chocolate Walnut Cake
- Sprinkle some water on your palette knife before adding whipped cream.
- Add baking powder and baking soda towards the end, that is, just before baking otherwise the activation power will be reduced.
- If you plan to make the chocolate sponge without eggs, you will need 100 ml of condensed milk instead of 1 egg, and 2 tbsp sugar instead of ½ cup sugar.
- For the icing process, use a turntable to obtain the desired result.
- Don’t overbeat the batter. Mix thoroughly so there are no lumps.
- Don’t open the microwave oven multiple times to check the sponge’s texture. When cool air enters the oven, it causes the cake to crack and creates a bad surface.
- You can also decorate your cake with dark chocolate covered walnuts to give it a great look and twist. For the dark chocolate covered walnuts recipe, read FAQs.
Frequently Asked Questions
1. How to make chocolate/ dark chocolate covered walnuts?
Take the required quantity of dark chocolate into a microwave-safe bowl and microwave for 1 minute. Stir until it becomes smooth. Put parchment paper over the baking tray or a plate.
After coating the walnuts with chocolate, place them on a baking sheet lined with parchment paper to cool. Once you have completed all the dipping, keep it in the freezer for around 20 minutes to cool. The dark chocolate walnut cake are ready to enjoy.
2. How can I tell if my chocolate walnut cake is ready?
After 20-25 minutes, insert a toothpick into the cake sponge to check its condition. If it comes out clean, the sponge is ready.
3. Baking paper is not available to me. What should I use instead?
If you have oil or butter in your kitchen, you can use that to grease the mold.
4. Why does my chocolate walnut cake turn out dense?
Perhaps the problem lies in overmixing. Be careful not to overmix the batter the next time you try this chocolate walnut cake recipe.
5. Can I store this chocolate walnut cake?
If you wish to keep it for up to five days, keep it in the fridge in an air-tight container.
The frosting does harden in the refrigerator, so let it sit at room temperature for a few minutes before serving.
6. Can I use salted walnuts?
No, It is advisable to use regular walnuts only not salted.
7. I used the exact amount of baking soda and baking powder as mentioned in the recipe. What caused my sponge to not rise?
Most likely, the sponge didn’t rise because of old leavening ingredients since you used the correct amount of baking soda and baking powder. Whenever these ingredients remain open for more than 4-6 months, they need to be replaced.
8. How is a chocolate walnut cake different from a chocolate fudge cake?
The difference lies in the texture. Usually, a bar of chocolate is used in the batter of a chocolate fudge cake since it has a thicker consistency.
9. Can this chocolate walnut cake be given a parve chocolate bundt cake type of look?
Yes! You can give this recipe a chocolate walnut cake parve type look.
Try Some Macaron Recipes At Home
- Homemade Ube Macarons Recipe
- Pistachio Macaron Recipe With White Chocolate Buttercream
- Make Way For Watermelon Macarons – Detailed Recipe
- Yummy Strawberry Lemonade Macarons Recipe
In this chocolate and walnut cake recipe, despite the sponge’s dense consistency, it is still moist and sweet in the most balanced way. The dark chocolate and cocoa powder give it a deep rich chocolate presence.
The walnuts in chocolate, chocolate ganache, and icing bring out an entirely different chocolate ‘personality’ to the cake. This multi-layer dark temptation cake is a WINNER. Overall, this chocolate walnut cake has a scrumptious and tea-time vibe about it.
After a few slices of this cake and a cup of coffee, my day is made.
- Electric beater Or Hand Mixer
- Piping Bag
- Palette Knife
- Bread Knife
- Cake Turn Table
- Cake Baseboard
Chocolate Cake (For 2 Pound Cake):
- 1 Cup All-Purpose Flour
- 2 Piece Egg
- 1 Cup Powdered Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ Cup Milk
- ½ Cup Oil
- 1 tsp Chocolate Essence
- 3 Tbsp Cocoa Powder
- 4 tsp Coffee Powder
Ingredients For Sugar Syrup:
- 4 Tbsp Sugar
- 3 Cup Water
For Making Chocolate Ganache:
- 1 Cup Fresh Cream
- 2 Cup Dark Chocolate
- ½ Cup Butter
Ingredients For Icing Process (For 2 Pound Cake):
- 3 Cup Whipping Cream
- 2 Tbsp Icing Sugar
- 1 tsp Chocolate Essence
- 4 Tbsp Chocolate Ganache
- 1 Cup Chocolate chips
- 1 Cup Chocolate Syrup
- 4 Pieces Chocolate Candy
For Chocolate Cake:
- Sieve the all-purpose flour, cocoa powder, and powdered sugar and take them in separate bowls. Now, place the egg into a bowl and beat it well with an electric mixer.
- When bubbles appear, gradually add powdered sugar while beating on a high flame until stiff peaks form.
NOTE- Don’t add sugar all at once. Add in parts while continuously stirringit.
- In a bowl, take all liquid ingredients like milk, oil, and chocolate essence one by one. Next, add coffee powder. Using an electric mixer, beat them until well blended.
NOTE- Do not mix all the ingredients together at once.
- Now mix the dry ingredients like cocoa powder and all-purpose flour except baking powder and baking soda.
NOTE- The baking powder and baking soda should be added just before putting the baking tin in the microwave. Beat well.
- Preheat the microwave for approximately 10 minutes at 180° celsius.
- Next, bake the batter for 20 minutes at 180° Celsius. To test if it's ready, use a toothpick.
How To Make Chocolate Ganache?
- Put 1 cup of fresh cream in the microwave and heat it for 20 seconds. Stir in 2 cups dark chocolate and 2 tbsp butter.
- Mix it well using a spatula and heat for 10 seconds. Wait for some time. Use it when it cools down.
Whipped Cream Making Process:
- Take whipping cream in a bowl. Beat at low speed with an electric beater. When bubbles form and creamy texture appears, add powdered sugar and essence.
- Beat whipping cream with icing sugar and chocolate or vanilla essence. Color it brown or with any food dye of your choice.
NOTE- Mix icing sugar and the essence at the last stage of beating. Beat at high speed until stiff peak forms. Store in the fridge for ½ hour.
- Make sugar syrup by boiling water and sugar. For the icing process, the sponge and sugar syrup must be at room temperature. With the help of a bread knife, slice the sponge into 2 or 3 layers. Spray sugar syrup on the sponge.
- Spread whipped cream on each layer with the help of a palette knife. Put some chocolate syrup or chocolate ganache on top of the cream layer at every level. Spread the cream around the curves of the cake slice.
- With the help of a palette knife and scraper,remove all of the extra cream from the cake.
NOTE – Clean the palette knife every time you are removing and smoothing the surface.
- Lastly, decorate the cake as per your choice with chocolate and walnut with different nozzles and a piping bag.
- Drizzle chocolate ganache and chocolate candy on the cake.
- First, sprinkle some water on your palette knife.
- Next, use baking powder and baking soda at last before baking. Else the activation power can be reduced.
- Try using a turntable to get the desired result at the time of icing.
- Finally, don’t overbeat the batter. Mix in a manner where there are no lumps.
- Avoid opening the microwave oven multiple times to check the cake texture. If cool air enters the oven, it will create cracks in the cake resulting in an imperfect surface.
- For Eggless Vanilla Sponge: If you want to make the vanilla sponge without eggs, you can skip them by using 100 ml condensed milk instead of that one egg. Also, use 2 tbsp sugar instead of ½ cup sugar.