MOIST CHOCOLATE WALNUT CAKE
This Chocolate Walnut Cake is lusciously moist! Made with almond flour and ground walnuts it's the perfect flourless cake for those who need a gluten-free dessert. The simple addition of a chocolate ganache glaze, transforms it into a stunning dessert.
Provided by lowcarbmaven.com
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F and position rack to the middle of the oven. Trace the bottom of an 8 x 2 inch cake pan on a sheet of waxed paper or parchment. Cut out the circle. Spray the cake pan with baking spray and line the bottom of the pan with the parchment circle. Weigh walnuts and process in a food processor with the sweetener until a finely ground.
- Measure the dry cake ingredients (including the ground walnuts) in a medium bowl and stir thoroughly with a large whisk to combine. In another bowl, add the wet ingredients and beat with a hand mixer. Pour the wet ingredients into the dry and mix until all of the ingredients are completely incorporated.
- Spoon the batter into the cake pan and gently tap it on the counter 2-3 times to dislodge any big air bubbles. Bake for approximately 30-40 minutes or until the cake still sounds moist when gently pressed with your finger and a toothpick inserted into the middle comes out clean. Do not over bake!
- Remove the Chocolate Walnut Cake from the oven and cover with a clean tea towel. Let the cake cool completely. Then wrap in plastic wrap until ready to top with ganache. Make sure the cake is at room temperature before topping with the ganache.
- Finely chop the chocolate and place it in a small microwaveable bowl with the heavy cream and butter. Cover with waxed paper and microwave for 30 seconds. Let stand for 1 minute, then gently whisk to combine. The ganache should be thick and glossy. Use right away.
- Pour the chocolate ganache into the middle of the cake and spread with a spatula or knife, encouraging it to drip over the side. Decorate with optional walnut halves or walnut pieces if you wish, while the ganache is still soft. Cut and serve after the ganache has hardened (it will still be fairly soft but not runny).
- Store in the refrigerator or on the counter. If refrigerated, let it come to room temperature for 30 minutes before enjoying. Serves 12.
Nutrition Facts : Calories 264 kcal, Carbohydrate 10 g, Protein 8 g, Fat 23 g, SaturatedFat 3 g, Sodium 223 mg, Fiber 5 g, ServingSize 1 serving
RICH CHOCOLATE AND WALNUT BROWNIE CAKE
This rich cake has a chewy crisp crust just like a brownie. It's soft melt-in-your-mouth centre is speckled with delicious chocolate chips and walnuts making it a perfectly indulgent treat. The long baking time is what gives this cake its crunchy outer crust and moist centre so don't let it put you off! For a twist, halve the baking time and try using muffin tins for smaller portable treats.
Provided by Brittney_B
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Roast the walnuts in an oven set at 180°C for 10 minutes or until lightly toasted and skins have begun to crack.
- Allow the walnuts to cool then coarsely chop and set aside.
- Melt the butter and dark chocolate in a microwave container and stir until smooth . Allow mixture to cool slightly then transfer to a large bowl.
- Add the brown sugar and white sugar to the chocolate mixture and stir.
- Add the eggs and vanilla extract to the bowl and stir.
- Stir in the flour, salt, walnuts and chocolate chips. Mixture should be quite thick.
- Grease and line a 20cm round cake tin, pour in cake mixture and then smooth the surface.
- Bake in a fan-forced oven at 180°C for between 1 hour to 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean.
- Allow cake to cool in the tin before turning out onto a wire rack to cool completely.
- Serve dusted with icing sugar.
Nutrition Facts : Calories 488.5, Fat 36, SaturatedFat 17.8, Cholesterol 87.8, Sodium 159.5, Carbohydrate 45.7, Fiber 6.6, Sugar 27.4, Protein 9.1
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
CHOCOLATE WALNUT CAKE
This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.
Provided by Megan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g
CONTEST-WINNING MOIST CHOCOLATE CAKE
You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
MOISTY CHOCOLATE AND WALNUT CAKE
Make and share this Moisty Chocolate and Walnut Cake recipe from Food.com.
Provided by Danilu
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs and sugar thoroughly together.
- Melt the chocolate with the coffee and the butter.
- Add to the egg and sugar mixture then the nuts as thin as flour.
- Bake in a soft oven from 1 to 1 and a 1/2 hour. in a shallow tart pan.
- Take from the oven still moist.
- Melt the chocolate with the butter and cover the cake with it.
Nutrition Facts : Calories 501.5, Fat 43.1, SaturatedFat 20.5, Cholesterol 185.3, Sodium 133.4, Carbohydrate 32.2, Fiber 7.2, Sugar 19.8, Protein 11.9
BANANA CHOCOLATE WALNUT CAKE
A great way to use very ripe bananas, this easy-to-make cake incorporates everything you love about banana bread and adds a few more favorites-chocolate, walnuts, and cinnamon-for good measure. (It's also much more tender, with a light, moist crumb.)
Provided by Ruth Cousineau
Categories Cake Mixer Chocolate Nut Dessert Bake Vegetarian Yogurt Banana Walnut Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
- Stir together flour, baking soda, and salt.
- Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
- With mixer at low speed, add flour mixture and mix until just incorporated.
- Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
- Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.
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