Tuesday, July 13, 2010

Dark Chocolate Walnut Cake Recipe


I love finding really simple Chocolate Cake recipes.

You get all of the glory with little of the work. And we are all too busy to deal with more work. But when you have a craving for chocolate nothing is better. So as I searched through my Epicurious IPhone App, looking for something that would feed my chocolate tooth, I found this recipe for Chocolate Walnut Cake.

I can't believe I haven't seen it before.

It was easy to prepare and took only 20 minutes to bake. And the kicker? I accidently had received unsweeted chocolate bars because my husband mistakenly picked them up instead of bittersweet chocolate. That's what you call making chocolate cake out of lemons.

I highly recommend this cake if you're into a fudgy chocolate cake that takes relatively little of your time. Your chocolate tooth with thank you.


Dark Chocolate Walnut Layer Cake
(Bon Appetit 1995)


Ingredients:

CAKE
3 ounces unsweetened chocolate, chopped
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed golden brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
3/4 cup chopped walnuts

ICING
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
3 cups powdered sugar
6 tablespoons (about) hot milk

1 cup chopped walnuts

Preparation
FOR CAKE:
Preheat oven to 350?F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with waxed paper. Stir chocolate in top of double boiler set over simmering water until melted. Cool.

Sift flour and baking soda into small bowl. Using electric mixer, beat butter in large bowl until creamy. Add both sugars and beat until fluffy. Beat in eggs 1 at a time. Beat in vanilla, then melted chocolate. Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition. Mix in walnuts.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out with a few moist crumbs attached, about 20 minutes. Cool cakes in pans on racks.

FOR ICING:
Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar, beating until smooth. Beat in 2 tablespoons milk. Beat in chocolate. Thin with milk to spreading consistency.

Cut around pan sides. Turn out cakes; peel off paper. Place 1 cake layer flat side down on platter. Spread 1 cup icing over. Top with second cake layer, flat side up. Spread remaining icing over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)


4 comments:

  1. What can get better than chocolates and walnuts?! For me, none! lol! I will surely give this a go. I love baking and I love chocolates! I'll make up excuses just to bake a chocolate cake.

    ReplyDelete
  2. It's always nice to find a cake that tastes great AND is easy to make. My daughter's home visiting and I'm going to bake this cake to celebrate.

    ReplyDelete
  3. I know what you mean about having those go-to recipes that take virtually no time but are so deliciously rewarding. Of course it's always a joy to try a more ambitious recipe when that's what one chooses to do, but sometimes one just wants something simple.

    By the way, I just happened upon your blog from the Foodie Blogroll--great work!

    ReplyDelete
  4. The cake is in the oven and the frosting is being prepared. I had to use semi-sweet chocolate (my own past grocery mishaps) and lessened the amount of sugar by three tablespoons and didn't have buttermilk so used 1/2 T of white vinegar and filled up milk to the required 1/2 c and the batter was absolute HEAVEN!!! So light and fluffy! I can not wait till this is done. This is my favorite cake so far that you've suggested. The strawberry cake was holding #1, till now.

    ReplyDelete

Related Posts with Thumbnails