Moist Chocolate Walnut Cake Recipes

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MOIST CHOCOLATE WALNUT CAKE



Moist Chocolate Walnut Cake image

This Chocolate Walnut Cake is lusciously moist! Made with almond flour and ground walnuts it's the perfect flourless cake for those who need a gluten-free dessert. The simple addition of a chocolate ganache glaze, transforms it into a stunning dessert.

Provided by lowcarbmaven.com

Categories     Dinner

Time 55m

Number Of Ingredients 15

1 1/4 cup almond flour ((fluff up with whisk before measuring))
3 ounces walnuts
1/2 cup low carb sugar ((or Swerve Granulated))
1/3 cup coconut flour ( (fluff up with whisk before measuring))
1/3 cup cocoa powder* ((sift then measure))
1 tbsp baking powder
1/4 teaspoon salt
4 large eggs
1/4 cup walnut oil ((or melted butter))
1 teaspoon vanilla
1 teaspoon stevia glycerite
1/2 cup buttermilk ((or full-fat coconut milk, or heavy cream))
2 oz Ghiradelli Intense Dark Chocolate 86% ((or any high percentage chocolate))
1/4 cup heavy cream
2 tablespoons room temperature butter ((or coconut oil))

Steps:

  • Preheat oven to 325 degrees F and position rack to the middle of the oven. Trace the bottom of an 8 x 2 inch cake pan on a sheet of waxed paper or parchment. Cut out the circle. Spray the cake pan with baking spray and line the bottom of the pan with the parchment circle. Weigh walnuts and process in a food processor with the sweetener until a finely ground.
  • Measure the dry cake ingredients (including the ground walnuts) in a medium bowl and stir thoroughly with a large whisk to combine. In another bowl, add the wet ingredients and beat with a hand mixer. Pour the wet ingredients into the dry and mix until all of the ingredients are completely incorporated.
  • Spoon the batter into the cake pan and gently tap it on the counter 2-3 times to dislodge any big air bubbles. Bake for approximately 30-40 minutes or until the cake still sounds moist when gently pressed with your finger and a toothpick inserted into the middle comes out clean. Do not over bake!
  • Remove the Chocolate Walnut Cake from the oven and cover with a clean tea towel. Let the cake cool completely. Then wrap in plastic wrap until ready to top with ganache. Make sure the cake is at room temperature before topping with the ganache.
  • Finely chop the chocolate and place it in a small microwaveable bowl with the heavy cream and butter. Cover with waxed paper and microwave for 30 seconds. Let stand for 1 minute, then gently whisk to combine. The ganache should be thick and glossy. Use right away.
  • Pour the chocolate ganache into the middle of the cake and spread with a spatula or knife, encouraging it to drip over the side. Decorate with optional walnut halves or walnut pieces if you wish, while the ganache is still soft. Cut and serve after the ganache has hardened (it will still be fairly soft but not runny).
  • Store in the refrigerator or on the counter. If refrigerated, let it come to room temperature for 30 minutes before enjoying. Serves 12.

Nutrition Facts : Calories 264 kcal, Carbohydrate 10 g, Protein 8 g, Fat 23 g, SaturatedFat 3 g, Sodium 223 mg, Fiber 5 g, ServingSize 1 serving

CHOCOLATE WALNUT CAKE



Chocolate Walnut Cake image

This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.

Provided by Megan

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g

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