Chocolate Walnut Cake Recipe
Recipe type: Dessert
RecipeCuisine: General
Prep time: 
Cook time: 
Total time: 
Serves: 8
Dark, moist and spongy Chocolate Walnut Cake Recipe! This dish has some bold flavors. Also the cake is soft and spongy.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 225 gm flour
  • 1 tbsp cornflour
  • 1 t/s salt
  • 1 tbsp baking powder
  • 3 eggs
  • 200 gms butter / vegetable fat
  • 1.5 tbsp whisky (optional)
  • 150 gms brown sugar
  • 3 tbsp heaped cocoa powder
  • 3 tbsp milk
  • 1 tbsp dry ginger powder
  • 1 tbsp strong coffee powder
  • 1 tbsp cinnamon powder
  • ½ cup chopped walnuts
For Chocolate Icing:
  • 100 gm dark chocolate melted
  • 100 ml chilled fresh cream
  • 1 tbsp butter
  • few walnut for decoration
  • some chocolate shaving and curls
How to make the recipe?
  1. Preheat oven at 170°C exactly fifteen mins before baking. Place a parchment paper over a greased round pan.
  2. Sift the flour, salt, baking powder, corn flour, cocoa powder, cinnamon powder, coffee powder and dry ginger powder.
  3. Cream butter / fat with brown sugar until soft and fluffy.
  4. Make a small well in the the sifted flour and dry ingredients.
  5. Add the butter-sugar mixture, eggs, whisky if using and also add milk. Fold in the batter gently and don't over mix the batter.
  6. Pour the cake batter into the greased pan. Bake at 170°C for 50 mins or until skewer comes out clean.
  7. It's important to allow the cake to cool down. Refrigerate for 2-3 hrs and then gently invert the cake.
  8. Meanwhile let's make our icing. Double boil the chocolate and mix with chilled cream. Also add butter mix all nicely.
  9. Once the cake is chilled spread the icing around the cake and it's periphery with a spatula. Make swirls or run the fork straight all over the cake creating a pattern. Decorate with walnut halves and some chocolate curls, shavings etc.
  10. Slice and serve chocolate walnut cake warm or chilled. The icing gets thicker once chilled.
1. Please don't over mix the batter and don't under-bake or over-bake this cake.
2. Allow the cake to cool down completely before inverting.
Recipe by Flavors of Mumbai at