Moist Chocolate Walnut Cake

Introduction:

This Moist Chocolate Walnut Cake is a rich, soft, one-layer cake packed with the nutty goodness of walnuts and topped with a decadent chocolate ganache frosting. The combination of chocolate and walnuts creates a delightful dessert perfect for any occasion.

Ingredients:

For the Cake:

• 1 cup (150g) plain all-purpose flour
• 1/2 cup unsweetened cocoa powder (natural or Dutch-process)
• 2 teaspoons baking powder
• 1 teaspoon instant coffee powder
• 1/4 teaspoon fine salt or kosher salt
• 125g unsalted butter, softened
• 3/4 cup caster sugar (golden or white)
• 2 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 1/4 cup extra virgin olive oil
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, finely chopped

For the Ganache Frosting:

• 200g dark chocolate block
• 200ml heavy cream (or canned coconut cream)
• 1/2 cup walnuts for topping

Instructions:

Step 1: Prepare the Cake

1. Preheat your oven to 180°C (356°F). Grease and line an 8-inch round baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, coffee, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter with the sugar using an electric mixer until pale and fluffy (about 2 minutes).
4. Add the eggs one at a time, beating after each addition.
5. Add the milk, olive oil, and vanilla extract, mixing until combined.
6. Gradually add the dry ingredients to the wet mixture in two additions, mixing until just combined (avoid over-mixing).
7. Fold in the chopped walnuts gently.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 2: Prepare the Ganache Frosting

1. Break the chocolate into small pieces and place in a heatproof bowl.
2. Heat the cream gently in a saucepan over low heat until warm (but not boiling).
3. Pour the warm cream over the chocolate and let it sit for 2 minutes.
4. Stir the chocolate and cream together until smooth and glossy.
5. Let the ganache cool at room temperature for about 30 minutes until it thickens to a spreadable consistency (refrigerate if needed).

Step 3: Assemble the Cake

1. Spread the ganache over the cooled cake.
2. Decorate with walnut halves or chopped walnuts around the edges or sprinkled on top.
3. Allow the frosting to set before slicing and serving.

Conclusion:

Enjoy this indulgent Chocolate Walnut Cake with its moist texture and rich ganache topping. Perfect for special gatherings or simply to satisfy your chocolate cravings. Store in an airtight container for up to 4 days, or freeze for later enjoyment!