Chocolate Walnut Cake
Toasted walnuts add crunch and a slightly bitter edge that balances the sweetness of this rich chocolate cake, both mixed into the batter and pressed into the glaze on top. It's a good option when you want something a little more textured than a plain chocolate cake.
Ingredients
- 3 large eggs
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) neutral oil
- 3/4 cup (75g) cocoa powder
- 1 cup (240ml) hot water
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup (85g) walnuts, toasted and roughly chopped, divided
- For the glaze: 4 oz (115g) chocolate + 1/2 cup (120ml) heavy cream
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt pan.
- Whisk the eggs, sugar, and oil together, then whisk in the cocoa powder and hot water.
- Fold in the flour and baking powder, then fold in half the chopped walnuts.
- Pour into the pan and bake for 35-40 minutes, until a toothpick comes out clean.
- For the glaze, heat the cream until just simmering, pour over the chopped chocolate, and stir until smooth.
- Cool the cake for 10 minutes, unmold, pour the glaze over the top, and press the remaining walnuts into the glaze while it's still wet.
Tips
- Toasting the walnuts first (5 minutes in a dry pan) brings out more flavor than using them raw.
- Toss the chopped walnuts in a little flour before folding into the batter so they don't all sink.
- Press the topping walnuts in while the glaze is still wet so they stick once it sets.
Frequently Asked Questions
Can I use a different nut?
Pecans work very well as a substitute, with a similar richness.
Can I leave out the walnuts in the batter and just use them on top?
Yes, that works fine if you prefer a smoother crumb with crunch only in the topping.
