Chocolate Walnut Cake is an ultimate old school recipe that came to me from my mother and now I’ll be passing it all you. The very moist and chocolaty this cake is definitely one of the most decadent dessert of all time. A simple recipe that requires perfection which comes from practice requires handful of ingredients that is easily available in your pantry. So put on your aprons and turn on your oven, bake this spectacular cake and surprise your family with your baking skills too.
In this recipe I have used regular cooking oil instead of butter. You can also replace all purpose flour with wheat flour to make it even healthier.
To make this decadent chocolate walnut cake firsr sift flour, cocoa powder, baking powder and salt together. Add one half of chopped walnuts into the dry flour mix and stir with a fork. Keep aside. Powder sugar in a ginder and combine with oil to make a smooth mix. Add egg one by one and mix together with a hand blender till its light and creamy. Add vanilla extract and mix well. Take the dry flour mix and gradually add into the wet mix. Fold in to make a smooth batter. Add milk and give a quick fold again till everything combines well. Take a 9 inch round or square baking pan and either line it with parchment paper or grease it with oil or butter. If you’re greasing it then sprinkle some plain flour and spread all over. Dust the excess flour from the pan and keep aside. Meanwhile set your oven into baking mode and pre heat at 180°C for 10-12 mins. Take the prepared cake mix and pour it into the pan and spread evenly. Sprinkle the rest of the chopped walnuts on the top. Gently tap the pan on the kitchen counter so that the batter settle down completely and the air bubbles break if any. Place the baking pan on the middle rack of your pre heated oven and bake for 40 mins initially. Check your cake by inserting a tooth pick in the center. If it comes out clean, your cake is done or else bake for another 5-6 mins till the tooth pick comes out clean. Transfer the pan on a wire rack and let your cake cool at room temperature. Cut into pieces and serve warm. Tastes best when teemed up with vanilla ice cream.