Recipe: How to Make a Foolproof Walnut / Chocolate Birthday Cake in About an Hour
Double the Chocolate, Double the Fun
I got this recipe from a friend and was pleasantly surprised that it took less than an hour to make. I try to make it the night before the kids' birthdays. It's become their favorite cake and it's really a joy to prepare.
The absolute *best* part about this recipe is the peace of mind I have in knowing that the cake will turn out perfectly, an absolute winner, which it continues to do so. This is a definite load off the mind of any host or hostess in preparing a birthday party. This recipe is absolutely easy, simple, and delicious with its double chocolate and walnut texture.
The only thing I would strongly suggest to grind the walnuts to a very tiny size so that those who are either younger (getting their teeth) or older (losing their teeth) won't have difficulties after eating it.
Because of the walnuts, it is highly nutritious and doesn't give the "sugar high" that other cakes sometimes do. My downstairs neighbor can hardly wait for a birthday to roll around so he can try a slice of cake again, LOL!
So here is the recipe. The cooking chocolate should be 38% to 43% cacao solids in the chocolate to give a rich, deep taste.
Bittersweet Chocolate for this Recipe
My Classic Walnut/Chocolate Cake Recipe - a Real Winner
1-1/4 cup sugar
1 cup milk
1 cup oil
3/4 lb. finely chopped up walnuts. If you chop them yourself, be sure to sort and remove any dangerous walnut shells, which can damage a tooth or be choked on.
100 grams chopped up bittersweet chocolate chunks, not too finely
3 Tablespoons instant cocoa, like Nesquick or something similar. Even unsweetened cocoa is OK.
2 - 5 Tablespoons flour
2 teaspoons baking powder
Cream the oil and sugar, add eggs one by one and mix well after each addition. Add the flour and baking powder, mix well. Add the instant cocoa, then the chopped walnuts and chocolate "chips".
Mix a good five minutes by hand. Keep mixing well, to avoid the heavy pieces from dropping to the bottom of the cake batter.
In a greased and floured cake pan, add the cake batter and bake at 325 for about a half hour to 40 minutes. Test with a knife or toothpick for doneness.
Rich and Creamy
1/2 cup milk
8 spoons sugar
200 grams bittersweet chocolate - melt on the stovetop
Once cooled, mix together with 1/2 cup of milk and 1/2 cup of cake flour, mixed together. Add slowly to the melted chocolate and let it cool thoroughly, for a couple of hours.,
Later, beat together
Margarine for cake frosting
and add spoonful by spoonful to the chocolate cream mixture.
Slice the cake in two (excellent) or three (if you feel up to a challenge!) layers and fill it up. The cake can be placed on the serving platter with waxed paper underneath to be removed after frosting has been completed. Once it has been frosted evenly in the center, top and sides, cover it and place it in the refrigerator for a few hours, preferably overnight.
The cake can be fancifully decorate as you wish - with roses, pearls, sprinkles, soft candy, a handwritten message or whatever you wish.
M & M's = Yum Yum!
Simple and Easy
The cream is a cafe au lait color and very tasty. It contains no artificial additives, only cream and chocolate. Just be careful about the milk. Better too little - you can always add more later. If the cream is too wet, a little cake flour will dense it up a bit, or even some finely ground walnuts (at the powdery stage, mind you!).
I have also been known to make it without the cream. It is such a tasty cake that you can get by without the frosting. But the frosting and the cake together is really "the bomb".
I also make this cake for Christmas Day dinner, when I am serving important guests or for any other important occasion. It's always good to have a recipe that you can pull out in a pinch and know it will do the job and get sincere compliments - as well as satisfied guests - every time.
Can Pan Options
Bundt Cake Pan
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