Moist Chocolate and Walnut Cake

My Favourite Cakes

MoIst Chocolate and Walnut Cake myfavouritepastime.comOh yes I do like chocolate in all forms and tend to add it to almost every cake I make if there is the slightest of chance. This cake was very moist, and soft, with the crunch of the walnuts in the background. I think we ate in over an afternoon. If you plan to use a baba or ring form tin, then make sure you liberally grease it with shortening and then flour it liberally, as well. This is one cake I can make over and over again, without ever getting tired. I wish you a happy baking!

MoIst Chocolate and Walnut Cake myfavouritepastime.com

  • Ingredients
  • 80g (¾ cup, 3oz) all-purpose flour
  • ¾ teaspoon baking powder
  • 180g (¾ cup, 6.5oz) sugar
  • 150g (5oz, 2/3 cup, 1 1/3 stick) butter or tub margarine (I used margarine)
  • 4 eggs, separated
  • 125g (4.5oz) dark cooking chocolate, grated
  • 125g (4.5oz) chopped walnuts

MoIst Chocolate and Walnut Cake myfavouritepastime.comPlease always remember to assemble all ingredients before you start. Liberally grease and flour a 20cm baba or ring pan. Preheat oven to 360°F (180°C) 10 minutes before baking.

MoIst Chocolate and Walnut Cake myfavouritepastime.comSift or whisk the flour and baking powder. Set aside. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time

MoIst Chocolate and Walnut Cake myfavouritepastime.comand beat until fully incorporated..

MoIst Chocolate and Walnut Cake myfavouritepastime.comFold in grated chocolate, sifted flour and walnuts.

MoIst Chocolate and Walnut Cake myfavouritepastime.com

MoIst Chocolate and Walnut Cake myfavouritepastime.comBeat egg whites until they form soft peaks. Fold in, in two batches.

MoIst Chocolate and Walnut Cake myfavouritepastime.comThe batter after folding in egg whites

MoIst Chocolate and Walnut Cake myfavouritepastime.com

Pour mixture into prepared tin (pan) and bake 45 minutes. Stand cake 10 minutes before transferring to wire rack to cool.MoIst Chocolate and Walnut Cake myfavouritepastime.comDust the top of the cake with icing (confectioners) sugar

MoIst Chocolate and Walnut Cake myfavouritepastime.comMoIst Chocolate and Walnut Cake myfavouritepastime.com

MoIst Chocolate and Walnut Cake myfavouritepastime.com

Moist Chocolate and Walnut Cake

Preparation time: 30 minutes; Baking time: 35-40 minutes

Ingredients

  • 80g (¾ cup, 3oz) all-purpose flour
  • ¾ teaspoon baking powder
  • 180g (¾ cup, 6.5oz) sugar
  • 150g (5oz, 2/3 cup, 1 1/3 stick) butter or tub margarine (I used margarine)
  • 4 eggs, separated
  • 125g (4.5oz) dark cooking chocolate, grated
  • 125g (4.5oz) chopped walnuts

Instructions

  1. Sift or whisk the flour and baking powder. Set aside. Liberally grease and flour a 20cm baba or ring pan. Preheat oven to 360°F (180°C) 10 minutes before baking.
  2. Beat butter and sugar until light and fluffy.
  3. Add egg yolks, one at a time and beat until fully incorporated.
  4. Fold in grated chocolate, sifted flour and walnuts.
  5. Beat egg whites until they form soft peaks. Fold in, in two batches.
  6. Pour mixture into prepared tin (pan) and bake 45 minutes. Stand cake 10 minutes before transferring to wire rack to cool.
  7. Dust top of cake with icing (confectioners) sugar.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 360ºF (180ºC), for 40 minutes, but this was too much because the cake browned a bit too much. Next time I would bake for 35 minutes.
  2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

20 thoughts

  1. Oh how I love a good bundt cake! Never too sweet and great to eat any time of day. Also easy to keep slicing off small pieces all day long and never realize how much you’ve eaten!

    1. I know what you mean. It gives many small slices so you keep on eating and eating and then you realize how much you’ve eaten. It’s amazing!
      Liz

  2. This cake was wonderful – but grating all that chocolate was so boring! I used a micro plane. Do you have any better tips please.

    1. I must say the grating part was the hardest even though the cake was amazing. After googling I found this link that recommends a drum grater:

      “If you have the shelf space for one more gadget, a drum grater is an excellent solution. The friction isn’t enough to melt the chocolate, and you are not touching it with your fingers. It is also more convenient for cheese and nuts than a standard grater. I find it much more convenient and quicker than knife chopping, and it produces uniform results.”
      http://cooking.stackexchange.com/questions/10274/whats-the-best-way-to-grate-chocolate

  3. Yummy!!! I can see how this cake disappeared in one afternoon! I’m ‘pinning’ the recipe although won’t make it right away ’cause I’m doing that ‘Dextox/Cleanse Thingy’… but the cleanse won’t last forever!! ; o )

    1. Hey Cecile,
      how’s the detox going? Thanks for pinning my dear. I really appreciate. I’m watching late night news and going through my messages. Wish you all the best with your detox thingy!!!!
      Liz

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