Chocolate and Walnut Cake
Chocolate and Walnut Cake is a very very moist, fudgy and one of the most decadent cake of all times is drizzled with rich dark chocolate and topped with crunchy walnuts. A yummy slice of this richly dark chocolate walnut cake is always so satisfying with cup of coffee or tea.
Servings: 8 people
Equipment
- 8 inch cake tin or 2lb loaf tin
- Large bowl
Ingredients
Dry Ingredients
- 200 gms All purpose flour or Whole wheat Flour sifted
- 25 grams Unsweetened Cocoa powder
- 180 grams Unrefined Brown caster sugar
- 2 tsp Coffee powder (optional)
- 1 tsp Baking powder
- 1/4 Baking soda
Wet ingredients
- 2 large eggs
- 3/4 cup Oil
- 1 1/2 tsp Vanilla extract
- 1/2 cup Hot Water
Other ingredients
- 1/2-3/4 cup Walnuts chopped
- 1/2-3/4 cup dark Chocolate chips
Instructions
- Preheat the oven to 350°F or 180°C and line a loaf tin with baking paper and brush or spray with oil.
- In a bowl mix in all the eggs, oil and vanilla extract except the hot water.
- In a large bowl In a large bowl sift in the flour, cocoa, baking powder, baking soda and salt. Add the sugar and mix.
- Now pour in the wet ingredients in the dry ingredients and with a spatula fold it until evenly mixed. Then slowly pour the hot water folding delicately. Do not over mix. It is very important that you do not over stir the batter or it will turn out dry and tough. Stir just very gently and just until the flour is incorporated.
- Add in half of the chopped walnuts and chocolate chips and mix.
- Pour the batter in the prepared tin and top it up with more chopped walnuts.
- Put it in the preheated oven for 40 to 45 minutes or until toothpick inserted into the centre should come out clean and should be golden on the outside.
- Let cool for 5 minutes in the loaf tin and then remove it from the pan and place on a cooling rack.
- Enjoy the cake as it is or Melt the rest of the chocolate chips in the oven and pour it on the cake and top it with fresh berried and cherries for more summery look.
- Slice and serve it with tea or coffee.
Notes
Bake loaf as per the recipe. Leave to cool completely at room temperature then wrap well in cling film and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.