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Step 1: Preheat the Oven
Preheat the oven to 160°C (320°F). Proper preheating ensures that the cake bakes evenly and rises well.
Step 2: Prepare the Batter
Combine the dry ingredients: In a large mixing bowl, sift together 380 g of wheat flour, 15 g of cocoa powder, and 1/2 teaspoon of baking soda. Mixing the dry ingredients first helps to ensure even distribution of the cocoa and baking soda throughout the batter.
Whisk the wet ingredients: In another bowl, beat 2 eggs until frothy. Gradually add in 200 g of sugar, continuing to beat until the mixture becomes pale and thick. This helps to incorporate air into the batter, giving the cake a light texture.
Add oil: Slowly pour in 180 g of sunflower oil into the egg and sugar mixture, whisking constantly until fully combined. The oil keeps the cake moist and tender.
Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Overmixing can result in a dense cake, so it’s important to mix just until the ingredients are combined.
Step 3: Pour and Bake
Prepare the cake pan: Grease a cake pan or line it with parchment paper to prevent the cake from sticking.
Pour the batter: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake: Place the cake in the preheated oven and bake for 40-50 minutes at 160°C (320°F), or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake after the 40-minute mark.
Step 4: Decoration
Melt the chocolate: While the cake is baking, melt 100 g of chocolate in a microwave-safe bowl or over a double boiler. Stir until smooth.
Add walnuts: Roughly chop a handful of walnuts to use as a garnish. Walnuts add a lovely texture and contrast to the smooth, melted chocolate.
Cool and decorate: Once the cake has finished baking, let it cool in the pan for about 10-15 minutes. Remove from the pan and transfer to a wire rack to cool completely. Once cooled, drizzle the melted chocolate over the top of the cake and sprinkle the chopped walnuts.
Nutrition Facts (Per Serving)
Here’s an approximate nutritional breakdown for a slice of Chocolate Walnut Cake (based on 12 servings):
Calories: 380 kcal
Carbohydrates: 42 g
Protein: 5 g
Fat: 22 g
Saturated Fat: 4 g
Cholesterol: 40 mg
Sodium: 120 mg
Sugar: 24 g
Fiber: 2 g
This cake is rich in carbohydrates due to the sugar and flour, but it also provides healthy fats from the sunflower oil and walnuts. For those looking to reduce sugar, you could consider using a sugar substitute without sacrificing flavor.
Frequently Asked Questions (FAQs)
1. Can I use a different type of oil instead of sunflower oil?
Yes, you can substitute sunflower oil with other neutral oils like vegetable oil or canola oil. However, avoid using strong-flavored oils like olive oil, as it can affect the taste of the cake.
2. Can I add other nuts besides walnuts?
Absolutely! You can experiment with other nuts like pecans, almonds, or hazelnuts. The flavor and texture may vary slightly, but they will all complement the chocolate.
3. Can I make this cake gluten-free?
To make the cake gluten-free, simply substitute the wheat flour with a gluten-free all-purpose flour blend. Ensure that your baking soda and other ingredients are gluten-free as well.
4. Can I use dark chocolate instead of regular chocolate for decoration?
Yes, you can use dark, milk, or even white chocolate depending on your preference. Dark chocolate will give the cake a more intense flavor, while milk chocolate adds sweetness.
5. How do I store leftover cake?
You can store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it’s best to refrigerate it for up to a week, or freeze it for up to 3 months.
Tips for Making the Perfect Chocolate Walnut Cake
Use room temperature ingredients: When eggs and other ingredients are at room temperature, they mix more easily, creating a smoother batter. This leads to a cake with a finer crumb and more even texture.
Don’t overmix the batter: After adding the dry ingredients to the wet, mix only until just combined. Overmixing can lead to a dense and tough cake.
Choose good-quality cocoa powder: The flavor of the cocoa powder is key in this recipe, so choose a good quality, unsweetened cocoa powder for the best chocolatey flavor.
Let the cake cool before decorating: It’s important to let the cake cool completely before adding melted chocolate and walnuts. This prevents the chocolate from melting into the cake and ensures a clean, attractive presentation.
Adjust the sweetness: If you prefer a less sweet cake, you can reduce the sugar slightly. The chocolate and walnuts still provide plenty of flavor.
Storage Tips
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. Ensure the cake is completely cooled before sealing it in the container to avoid condensation and sogginess.
Refrigeration: If you want the cake to last longer, it can be stored in the fridge for up to 1 week. Let the cake come to room temperature before serving for the best texture.
Freezing: You can freeze this cake by wrapping individual slices in plastic wrap and placing them in a freezer-safe container. It will keep for up to 3 months in the freezer. Thaw at room temperature before serving.
Conclusion
This Chocolate Walnut Cake is the perfect dessert for any occasion. Its moist texture, rich chocolate flavor, and crunchy walnut topping make it a crowd-pleaser for both casual gatherings and special celebrations. The recipe is straightforward and easy to follow, ensuring that even novice bakers can enjoy making this delicious cake. With the added benefits of simple ingredients and quick preparation, this cake is sure to become a staple in your dessert rotation.
Enjoy this cake with a cup of coffee or tea, or serve it with a scoop of ice cream for an extra treat. Whether you’re making it for a party or just to satisfy a sweet craving, this Chocolate Walnut Cake is sure to impress!
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