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Chocolate, walnut and chocolate layer cake recipe

Chocolate, walnut and chocolate layer cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Coconut cake

This festive cake requires a little time, but the result is wonderful. Layers of walnut and coconut cake filled with a delicate chocolate cream that melts in your mouth! The adult version is to add cognac or whiskey.

Be the first to make this!

IngredientsServes: 10

  • bread crumbs for the tin
  • For the walnut base
  • 5 eggs, separated
  • 6 tablespoons caster sugar
  • 1 tablespoon potato starch
  • 1 tablespoon unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 120g ground walnuts
  • For the coconut base
  • 5 eggs, separated
  • 100g caster sugar
  • 150g desiccated coconut
  • For drizzling
  • 1 tablespoon whiskey or cognac
  • For the chocolate icing
  • 250g unsalted butter, softened
  • 3 eggs
  • 200g caster sugar
  • 50g sifted unsweetened cocoa
  • 4 tablespoons freshly squeezed orange juice
  • 50ml whiskey or cognac
  • 1 handful walnuts
  • For the decoration
  • 3 to 4 tablespoons desiccated coconut

MethodPrep:1hr ›Cook:1hr30min ›Extra time:12hr chilling › Ready in:14hr30min

    Walnut base:

  1. Preheat the oven to 180 C / Gas 4. Lightly grease a springform cake tin and sprinkle with bread crumbs
  2. Beat the egg yolks with sugar until light and fluffy. Mix in potato flour, cocoa and baking powder. Stir in ground walnuts until well combined.
  3. Beat the egg whites until stiff peaks form. Gently fold into the batter. Pour into the prepared cake tin. Bake for 30 minutes. Set aside to cool.
  4. Coconut base:

  5. Preheat the oven to 180 C / Gas 4. Grease a springform cake tin.
  6. Beat the egg whites until stiff peaks form.
  7. Beat the egg yolks with sugar until light and fluffy. Fold in desiccated coconut and mix well. Gently stir in beaten egg whites. Pour into prepared cake tin.
  8. Bake for 20 minutes. Transfer to wire rack to cool.
  9. Chocolate icing:

  10. In a bowl, cream the butter until fluffy.
  11. In a double boiler, beat the eggs and gradually add the sugar, whisking constantly until light and fluffy.
  12. Gradually, adding one spoon at a time, stir in egg mixture into butter, stirring constantly until smooth. If you pour too much at a time, it may curdle!
  13. Gradually, stir in cocoa and orange juice. Add whiskey if desired. Add it slowly, stirring constantly so the icing doesn't curdle. Set aside.
  14. Cut the walnut base in half horizontally. Leave coconut cake as it is.
  15. In a cup, combine few tablespoons water with 1 tablespoon whiskey. Drizzle the mixture over each cake layer to moisten it.
  16. Place a walnut base on a cake plate. Spread with icing and place coconut layer on top. Spread with icing and and cover with the second walnut base. Use the remaining icing to spread all over the whole cake on top and the sides. Sprinkle with coconut flakes and decorate with walnuts.
  17. Refrigerate overnight.


It's best to make the cakes the day before, then cut them and layer with icing.

Potato starch vs flour

Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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Reviews & ratingsAverage global rating:(1)

Old-Fashioned Black Walnut Chocolate Cake

A classic chocolate cake, moist and earthy, studded with black walnuts. This is "the" chocolate cake in my husband's family and like most-things family, it comes with a story.

  • 9 large eggs, separated
  • 1 cup sugar
  • 5 ounces bittersweet chocolate, melted
  • 1 cup walnut halves, processed to a powder**

Preheat the oven to 350 degrees.

In a medium-sized bowl, beat the egg yolks with ½ cup of the sugar with an electric mixer on high speed until they are light yellow and form ribbons or ripples. Reduce mixer speed to low and pour in warm (but not hot) chocolate and ½ of the processed nuts. Mix until incorporated and set aside.

In a large bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer speed to medium and incorporate the remaining sugar. Increase mixer speed to high and beat until the egg whites hold their shape but are not too stiff or dry.

Incorporate a heaping cup of egg whites into the chocolate mixture with a spatula. Then, carefully fold the chocolate mixture and remaining processed nuts into the remaining egg whites. Spoon the batter into an ungreased two-piece 10-inch angel food cake pan with feet. Carefully smooth top into an even layer. Bake until a toothpick inserted in the center of the cake comes out clean, about 75 minutes.

Remove the cake from the oven and turn the pan upside down on its feet to cool — the cake will not fall out (if you do not have a footed pan, simply invert the pan over the top of a wine bottle). When the cake is completely cool to the touch, loosen edges with a sharp knife and remove the cake from the pan. Cut into 16 pieces and serve.

Walnut Chocolate Cake Recipe

Monday, June 23, 1913: Nothing much doing.

Her middle-aged granddaughter’s comments 100 years later:

Since Grandma didn’t write much a hundred years ago today I’m going to go back to a post I did almost two years ago on August 13, 1911. That post was about the difficulty of interpreting old cake recipes using modern techniques, ingredients, and stoves.

The post included a lovely picture of Walnut Chocolate Cake from Lowney’s Cookbook (1907)—but I didn’t actually make the cake.

Somehow every time I flipped through the Lowney’s Cookbook that picture kept pulling me back. It felt like I’d wimped out—and that I still had some unfinished business with that recipe.

So I finally gave in—took a deep breath and made a stab at interpreting the Walnut Chocolate Cake recipe for modern cooks. Here are the results of my efforts:

Walnut Chocolate Cake

1/4 cup cocoa

1/2 cup butter, softened

1 1/2 cups flour

2/3 cup milk

1 cup sugar

2 egg yolks

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup walnuts, chopped (+ whole walnuts to decorate top of cake)

Chocolate buttercream frosting

Vanilla buttercream frosting

Preheat oven to 350 degrees. Grease and flour two 8 X 8 inch cake pans. If desired, line with waxed paper to make it easier to get the cakes out of the pans.

Combine all ingredients except walnuts and icings, and beat with electric mixer until smooth. Stir in 1/2 cup chopped walnuts (reserve remaining walnuts).

Evenly divide the batter between the two pans. Bake until done (approximately 30 minutes).

Remove cakes from pans while still warm (approximately 15 minutes after removing from oven). After the cakes are cooled put one cake on a plate and thinly spread with chocolate frosting. Sprinkle the remaining ½ cup of chopped walnuts on top of the chocolate frosting.

Top with the second cake layer. Ice with the vanilla frosting. Decorate with whole walnuts.

The bottom line: The cake was heavier than the typical modern cake—but delicious, and well worth the effort of trying to interpret the old recipe.

Recipe Summary

  • 4 (1 ounce) squares unsweetened chocolate, chopped
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ cup shortening
  • 1 ½ cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chopped walnuts

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Walnut whip cake

Preheat the oven to 180°C (160°C fan) mark 4. Grease and line the bases of two 20.5cm (8in) loose bottomed cake tins with baking parchment. Whiz the walnuts in a food processor until finely chopped.

In a large bowl, beat the butter and sugar together using a handheld electric whisk, until pale and fluffy. Add the eggs a little at a time, whisking well in between each addition. Whisk in the vanilla. Fold in the ground walnuts, flour, baking powder, chocolate chips and a pinch of salt. Add the milk to loosen, if needed.

Divide evenly between the prepared tins and bake for 25-30min, until golden and risen and a skewer inserted into the middle comes out clean. Leave to cool in the tins for 15min, then remove from tins on to a wire rack to cool completely. Peel off the parchment.

While the cake bakes, make the ganache. Roughly chop the chocolate and tip into a large heatproof bowl. Heat the cream in a pan until just bubbling around the edges. Remove from the heat and immediately pour it over the chopped chocolate. Leave for 2-3min without stirring to allow the chocolate to melt, then stir until the mixture is smooth and glossy. Allow to cool for 1hr or until thick and spreadable.

Make the marshmallow icing. In a large bowl, beat the butter using a handheld electric whisk until very soft. Add the icing sugar a little at a time until fully combined. Beat in the vanilla, marshmallow fluff and a pinch of salt. Add milk to loosen, if needed.

Put a cake on to a serving plate. Beat the ganache briefly with a spoon to loosen it if slightly set, then spread two thirds over the top of the cake in an even layer. Put the remaining cake on top.

Spread a very thin, even layer of marshmallow icing over the top and sides of the cake to seal in the crumbs. Chill for 30min, or until set solid, then spread the remaining icing over the top and sides in a thick, even layer.

Stand the bowl with the remaining chocolate ganache in a larger bowl of hot tap water and stir until runny. Spread over the top of the cake, allowing the ganache to drip down the sides, then decorate the top with the chopped walnuts and chocolate vanilla whips. Leave to set, then serve in slices.

The cake will keep for up to three days in an airtight container at room temperature.

Chocolate Walnut Cake Recipe – Տորթ Արջուկ

Soft and crumbly chocolate walnut cake called Mishka, which means bear in Russian .

Have to admit that after trying the original recipe, I wasn’t quite impressed with this chocolate walnut cake .

It turned out so dry, that I even used sugar syrup to moisten the top layer. Decided to do a few changes and share it with you.

Hope you guys try and like it.

Happy baking!


1 cup (2 sticks/ 220 grams) unsalted butter, at room temperature

1 cup granulated white sugar

4 egg yolks (separate the eggs while cold)

2 ½ -3 cups all purpose flour

1 heap tsp baking powder (bit more than a teaspoon)

¾ tsp baking soda (a bit less than a full teaspoon)

⅔ cup granulated white sugar

1 ⅓ cup finely chopped walnuts

⅔ cup semisweet chocolate chips

You will need a 9” round baking pan, lined with parchment paper


Start by combining the dry ingredients : flour, salt, baking soda and powder

In a mixing bowl, on high speed beat the butter and sugar until pale and fluffy

Lower the speed and add the egg yolks and dry ingredients slowly in a few batches

Divide the dough into 3 even portions and shape into balls

Set in the fridge to cool while you prepare the meringue

To make the meringue

Place the egg whites and a pinch of salt into your mixing bowl

Whisk until foamy consistency and start adding the sugar in a few additions

After adding the last sugar addition, stop, scrape the bowl and add vanilla extract, cinnamon

Mix a few more minutes, turn off the mixer and fold in the walnuts with a spatula

Time to assemble the cake in baking pan

At this point you can start preheating the oven to 350° F/180° C

Place the first layer of cake batter and flatten to make it even

Next, divide the meringue into two equal portions

Place one half of meringue on top and using a spatula spread it evenly

Take the second ball of the cake butter and gently roll it to flatten with rolling pin, refer to YouTube tutorial video for more details

Repeat the same until the last layer is used

Remove from the oven and place on a cooling rack for 10 minutes

Pass a sharp knife around the baking pan and carefully turn the cake on a cooling rack, I used springform baking pan for easier release

Chocolate Vertical Layer Cake

Chocolate vertical layer cake is one of the most decadent cakes I&rsquove made, a great symphony of flavors and textures. Moist chocolate sponge cake filled with apricot jam and mascarpone coffee frosting, rolled and topped over a crunchy, buttery biscuit base, everything coated in Mascarpone frosting, topped with chocolate ganache and decorated with chocolate shards.

Not only it looks awesome due to its vertical layers but it&rsquos also very delicate and flavorful. Coffee, chocolate and apricots make such a great flavor combination and the almond, buttery chocolate biscuit adds an amazing texture, so don&rsquot think of skipping this step :)

Decorating the cake with chocolate shards makes the cake more impressive even though it&rsquos probably one of the easiest ways to decorate a cake. Hope you will try it out and enjoy!

Single layer chocolate cake ingredients

  • All-Purpose Flour. Use what you have on hand. My favorite though is King Arthur Flour. It's the best (IMHO).
  • Sugars. You'll need granulated sugar and light brown sugar for this recipe. The light brown sugar should be lightly packed if using measuring cups.
  • Unsweetened Cocoa Powder. I used Hershey's, but use what you have on hand. Using extra dark cocoa powder from Hershey's will work fine too. I did not test this with dutch process or black cocoa.
  • Baking Powder and Baking Soda. The usual players. Make sure they're still fresh and haven't expired.
  • Salt. Just a pinch!
  • Egg. Just one is needed, and at room temperature is best!
  • Milk. I used 1%, but you could also use fat free, 2%, whole, or lactose free milk. I did not test this with almond, soy, or any other non-dairy milk.
  • Vegetable Oil. You don't need a lot, but it gives the chocolate a little more of that moist consistency.
  • Vanilla Extract. Pure is the best or you can sub it out for this cocoa vanilla extract from Heilala Vanilla! All of their flavored extracts are awesome!
  • Hot Water. It should be hot to the touch, but not boiling.

Optional ingredients

The following ingredients are optional with this recipe. The first two definitely add more amplified chocolate flavor to the cake. The jimmies just make it cheery and fun!

  • Dark Chocolate. You don't need much at all. Using chocolate chocolate chips or a bar of chocolate is perfectly fine. I used 2 squares of Ghirardelli 60% dark chocolate.
  • Espresso Powder. This needs to be dissolved in the hot water before adding to the rest of the wet ingredients. You can skip this, but you still need to add in the hot water. Another substitute for this is instant coffee. Same amount and same method.
  • Rainbow Jimmies. Perfect for sprinkling over top of the milk chocolate frosting. Of course, if you're just going with the powdered sugar, you can skip these.

Recipe Summary

  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • ½ teaspoon vanilla extract
  • ½ cup chopped black walnuts

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.

Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.


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