Chocolate Walnut Cake
This chocolate walnut cake features a moist chocolate cake with whipped ganache and crushed walnuts! It's a light yet decadent cake that's easy to make and perfect for birthdays, parties, and celebrations.
Servings: 16 servings
Calories: 318kcal
Ingredients
For The Cake
- ¾ cup almond milk
- 1 tbsp lemon juice
- 1½ cups coconut sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ⅔ cup cocoa powder
- 1¾ cup all-purpose flour
- 1½ tsp vanilla extract
- 2 eggs room temperature
- ½ cup chopped walnuts
- ½ cup boiling water
- 1 tsp dried instant coffee
For The Ganache
- 12 ounces dark chocolate
- ½ cup heavy cream
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F / 180 C. Line a 8x8 square baking dish with parchment paper and set aside.
- Whisk together the almond milk and lemon juice, set aside.
- In a separate mixing bowl, whisk the coconut sugar, salt, baking powder and soda, cocoa powder and flour until well combined.
- Add the vanilla extract and eggs to the almond milk mixture and whisk.
- Pour the wet ingredients into the dry ingredients along with ½ cup chopped walnuts and mix until combined.
- In a separate bowl mix the boiling water and instant coffee.
- Stir the coffee mixture into the cake batter and mix until incorporated.
- Pour the cake batter into the prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean.
- Allow to cool in the tin for 10 minutes before removing and cooling completely on a cooling rack.
- Prepare the chocolate ganache: Finely chop the dark chocolate and place into a heat proof bowl.
- Place the cream into the microwave and heat until steaming.
- Pour hot cream over the chocolate and stir until smooth. Place in the fridge for 30 minutes or until firm.
- Place the firm ganache into the bowl of a stand mixer and whip until fluffy.
- Spread the ganache on top of the cold cake and finish with crushed walnuts.
Notes
- Substitute the all-purpose flour for gluten free flour to make this recipe gluten free.
- Do not boil the cream when heating, just heat it until it begins to steam.
- Be sure to chop the chocolate into fine pieces to ensure it melts completely. If the chocolate doesn’t melt you can heat the bowl in the microwave for 30 seconds and stir to melt fully.
- Always check to make sure the cake is cooked through by inserting a skewer into the center, when it comes out clean it is cooked.
- Use 70% or higher dark chocolate to reduce the sugar content.
- Leftover cake can be stored in an airtight container in the fridge for up to 4 days.
- To make vegan friendly: Substitute the eggs with flax eggs, use vegan chocolate and coconut cream to make the ganache.
Nutrition
Serving: 1slice | Calories: 318kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 297mg | Fiber: 5g | Sugar: 15g