Chocolate and Walnut Cake Recipe

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A slice of chocolate with walnut cake

Ingredients

SPONGE

  • 4 eggs
  • 125 g/ 4½ oz/ ½ cup of caster (superfine) sugar
  • 125 g/ 4½ oz/ 1 cup of plain (all-purpose) flour
  • 1 tbsp of cocoa powder
  • 25 g/ 1 oz/2 tbsp of butter, melted
  • 75 g/ 2¾ oz of dark chocolate, melted
  • 150 g/ 5½ oz/ 1¼ cups of finely chopped walnuts

    • CAKE ICING

  • 75 g/ 2¾ oz of dark chocolate
  • 125 g/ 4½ oz/ ½ of cup butter
  • 200 g/ 7 oz/ 1¼ cups of icing (confectioners') sugar
  • 2 tbsp milk
  • walnut halves, to decorate

    • Preparation

    1. Grease a 18 cm/ 7 inch deep round cake tin (pan) and line the base.
    2. Place the eggs and caster (superfine) sugar in a mixing bowl and whisk with 30-35 minutes or until the mixture is light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
    3. Sieve (strain) together the flour and cocoa powder and fold in with a metal spoon or spatula.
    4. Fold in the melted butter and chocolate, and the chopped walnuts.
    5. Pour into the prepared tin (pan) and bake in a preheated oven, 160°C/ 325°F/ Gas Mark 3, and bake for 30-35 minutes or bake until springy touch.
    6. Leave to cool in the tin (pan) for 5 minutes, then transfer to a wire rack to cool completely.
    7. Cut the cold cake into 2 layers.
    8. To make the icing, melt the dark chocolate and leave to cool slightly.
    9. Beat together the butter, (confectioners') sugar and icing mixture is pale and fluffy.
    10. Whisk in the melted chocolate.
    11. Sandwich the 2 cake layers with some of the icing and place them on a plate.
    12. Spread the remaining of the icing over the top of the cake with a palette knife (spatula), swirling it lightly as you do.
    13. Decorate the cake with the walnut halves and serve.

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