I just want to wish a Happy Father’s Day to all the father’s out there. To my followers, I hope you all had an awesome day fixing up breakfast or making a cake, just like I did!
As promised, here is the recipe for the cake, and here is what the cake looked like on the inside. I will be providing a different recipe for the icing (the one on the actual recipe). I decided to make a Swiss Buttercream instead, but I won’t be providing the recipe for my icing.
The cake is surprisingly not overpowering in it’s chocolate flavour. It’s hinted in there very subtly. You can very well substitute the nuts for chocolate chips, or remove them completely. If you don’t have walnuts with you, you could even substitute them for pecans. I would, however, suggest not using cashews or peanuts, only because those types of nuts, I feel, are more suited for savoury dishes rather than sweet cakes. I only used half the amount of walnuts, and also decorated the cake with shaved chocolate.
The recipe can be found from my Love Food Easy Baking Cookbook.
Chocolate and Walnut Cake
- 4 eggs
- 125g caster sugar
- 75g plain chocolate, broken into pieces
- 125g plain flour
- 1tbsp cocoa powder
- 2 tbsp butter, melted, plus extra for greasing
- 115g walnuts, finely chopped
- walnut halves, to decorate (or chocolate shavings)
- 75g plain chocolate
- 115g butter
- 175g icing sugar
- 2 tbsp milk
- Preheat the oven to 160 degrees Celsius. Grease an 18cm/7-inch deep round cake tin and line with baking paper.
- Place the eggs and caster sugar in a bowl and whisk with an electric whisk for 10 minutes, or until foamy and a trail is left when the whisk is dragged across the surface. Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted.
- Sift the flour and cocoa together and fold into the egg and sugar mixture with a spoon or a palette knife. Fold in the melted butter, melted chocolate and chopped walnuts. Pour into the prepared tin and bake in the preheated oven for 30-35 minutes, or until springy to the touch.
- Leave to cool in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely.
- To make the icing, melt chocolate as a above and leave to cool slightly. Beat together the butter, icing sugar and milk until mixture is pale and fluffy. Whisk in the melted chocolate.
- Cut the cake into 2 layers of equal thickness. Place the bottom half on a serving plate, spread with some of the icing and put the other half on top. Spread the remaining icing over the top of the cake with a palette knife. Decorate with walnut halves and serve.