Chocolate Walnut Cake

Chocolate Walnut Cake is a true chocolate heaven. Every bite is soft, moist and chocolatey. This cake is really like a true love. Topped with chopped walnuts, this is a great tea cake.

Valentine always make me want Brownies. This year was no different. But time & weight watch doesn’t let me indulge in this often. Most of the baked goodies are eaten by me or V with kids hardly eating more than few spoonful. So I not only have to watch my own weight but V’s also.

I am still very tempted to make a brownie though. :) And you might see it soon here.

Coming back to the cake, I made one version of this cake last year for my friend’s birthday in office. It was a huge success. So much so that I got orders for this cake. I have recommended this cake to many who wanted eggless cakes and every time the feedback has been great.

Few weeks ago when I was meeting my dear friend & blogger Tes, I decided to bake her a Chocolate Walnut version of the same cake. And from the feedback I got from her, it was loved by her too!!

So this is one cake which is loved by all! Any version is a delight to eat! Go ahead and make this to please everyone around you.

Print Recipe

Chocolate Walnut Cake

A crows pleaser tried & tested recipe. It gives perfect result each time.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Baking, Snack

Cuisine: Vegetarian

Keyword: Bakery, chocolate, cupcake, eggless

Servings: 6 inch round cake

Ingredients

• 1 cup all purpose flour sieved
• 1 cup yogurt homemade curd
• ¾ cup sugar granulated
• ½ tsp baking soda
• 1¼ tsp baking powder
• ½ cup olive oil
• 1 tsp vanilla extract
• ½ cup walnuts chopped & slightly roasted
• ½ cup cocoa powder unsweetened

Instructions

• Preheat oven to 200 °C. Grease a 6-inch round pan, and line the bottom.
• Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
• Sift cocoa powder & flour together 2-3 times.
• Beat in the oil and vanilla extract. Next, slowly add the flour mixture in 4 lots, blending in well after each addition.
• Pour the batter in the prepared pan. Sprinkle chopped walnuts on top.
• Bake at 200 °C for 10 minutes, reduce temperature to 170 °C and bake for 40-45 minutes or till a toothpick inserted into the cake comes out clean.
• Cool the cake for 30 minutes and then overturn onto a plate.
• Wait for at least 2 hours before slicing it, else it doesn’t slice neatly.

Notes

1. If you want to add dried fruits and nuts in the batter than slightly roast them and coat in flour before adding.
2. I used oil for my cake.
3. Like a quickbread it is best to slice the cake next day.
4. I have realized that the baking time in OTG & convection microwave oven may vary. I bake in convection mode of my Microwave and hence timing are according to that. eg this cake takes 25 minutes at after reducing temp 170°C in the convection mode, but it takes much lesser in OTG. So please monitor time based on the appliance you are using.