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Chocolate Walnut Cake

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This is a wonderful cake if you want to add something new and different to your celebration or holiday baking. This chocolate walnut cake does not use any flour just walnuts which means it is a gluten-free cake.

A chocolate glaze on a table.
Homemade Cake with Ground Walnuts (GF)

I like trying something new rather than what everybody else does during the holidays. Last year I made this walnut cake and guess what it was gone in an instant. I was almost embarrassed that we had none left for seconds.

Ingredients and substitutes

  • Chocolate – This cake is all about the chocolate so it is really really important that you use good quality chocolate. I like to use 70% cocoa, but a minimum of 60% would be highly recommended.
  • Eggs -made sure to use large eggs and incorporate each egg well before you add another.
  • Sugar – I like using brown sugar because it adds a nice softness and caramel flavor to the cake. White sugar gives a little crust on the cake but works just as well.
  • Walnuts – of course this is a walnut cake so we use walnuts but you can also use pecans, almonds, or a combination of nuts.
  • Coffee – adds a lovely flavor and the bitterness also cuts into the sweetness
A slice of chocolate cake with walnuts.
Homemade Cake with Ground Walnuts (GF)

Step by step instructions

  • Preheat oven to 275°F / 140°C/ Gas Mark 1
  • Line a 9-inch round springform cake pan with parchment paper on the inside and wrap with aluminum foil on the outside – set aside
    Pro tip – the parchment on the inside is for easy removal and the aluminum foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake)
  • Place the walnuts in a food processor or spice grinder. Pulse for a few minutes then add 1/2 cup sugar from the recipe and pulse some more. Set asidePro tip – the sugar will prevent the oil in the walnuts from getting released and making a greasy cake.
  • In a microwave-safe bowl melt the chocolate and butter until smooth.
    Pro tip – if you don’t have a microwave, place the chocolate and butter in a stainless steel bowl over a pot of simmering water. Stir continuously until melted
  • Then add the sugar, and combine until the sugar is almost dissolved. Next, add the eggs one at a time making sure each is well incorporated in the chocolate. Finally, add the coffee. powder, vanilla extract, and ground walnuts.
  • Pour into the prepared baking pan. Tap a few times to remove air pockets.
  • Place the cake pan on a baking sheet on the center rack. Add 2 cups of boiling water to the baking tray outside the cake pan.
    Pro tip – the water outside the pan will create moisture in the oven preventing the cake from drying out. So the cake essentially bakes in a wet steam oven rather than dry air.
  • Bakes for about 30 to 35 minutes, The top will be crisp. There may be a few cracks on the top and you will see that the cake is almost done.
    Pro tip – If you insert a skewer it will have some cake crumbs but not wet gooey batter.
  • Let cool in the pan completely, the center will sink, don’t worry, it’s normal for this cake.
Chocolate cake with walnuts progress pictures.
Homemade Cake with Ground Walnuts (GF)

Glaze

  • In a microwave-safe bowl melt the chocolate, butter, and honey until smooth.
    Pro tip – if you don’t have a microwave, place the chocolate, butter, and honey in a stainless steel bowl over a pot of simmering water. Stir continuously until melted
  • Remove the cake from the pan. Place it on a cake platter and pour over the melted chocolate. Use a spatula to spread the chocolate over and around the cake.
  • Decorate with more crushed walnuts as desired.

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A chocolate glaze on a table.

Chocolate Walnut Cake (GF)

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 516kcal
$5
Adjust Servings Here: 9 servings
This is a wonderful cake if you want to add something new and different to your celebration or holiday baking. This chocolate walnut cake does not use any flour just walnuts which means it is a gluten-free cake

Ingredients

  • 5 oz (140 g) Chocolate bittersweet, semisweet, or dark
  • 4 tbsp (55 g) Butter unsalted room temperature
  • ¾ cup (160 g) Browns ugar
  • 3 large Eggs
  • ¼ tsp Salt
  • 2 cups (240 g) Ground walnuts
  • ½ tsp Coffee powder
  • 1 tsp Vanilla extract

Glaze

  • 5 oz (140 g) Chocolate dark, or bittersweet
  • 4 tbsp (55 g) Butter
  • 1 tbsp Honey

Instructions

  • Preheat oven to 275°F / 140°C/ Gas Mark 1
  • Line a 9-inch round  with on the inside and wrap with  on the outside – set aside
    Pro tip – the parchment on the inside is for easy removal and the aluminum foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake)
  • Place the walnuts in a food processor or spice grinder. Pulse for a few minutes then add 1/2 cup sugar from the recipe and pulse some more. Set aside
    Pro tip – the sugar will prevent the oil in the walnuts from getting released and making a greasy cake.
  • In a microwave-safe bowl melt the chocolate and butter until smooth.
    Pro tip – if you don't have a microwave, place the chocolate and butter in a stainless steel bowl over a pot of simmering water. Stir continuously until melted
  • Then add the sugar, and combine until the sugar is almost dissolved. Next, add the eggs one at a time making sure each is well incorporated in the chocolate. Finally, add the coffee. powder, vanilla extract, and ground walnuts.
  • Pour into the prepared baking pan. Tap a few times to remove air pockets.
  • Place the cake pan on a baking sheet on the center rack. Add 2 cups of boiling water to the baking tray outside the cake pan.
    Pro tip – the water outside the pan will create moisture in the oven preventing the cake from drying out. So the cake essentially bakes in a wet steam oven rather than dry air.
  • Bakes for about 30 to 35 minutes, The top will be crisp. There may be a few cracks on the top and you will see that the cake is almost done.
    Pro tip – If you insert a skewer it will have some cake crumbs but not wet gooey batter.
  • Let cool in the pan completely, the center will sink, don't worry, it's normal for this cake.

Glaze

  • In a microwave-safe bowl melt the chocolate, butter, and honey until smooth.
    Pro tip – if you don't have a microwave, place the chocolate, butter, and honey in a stainless steel bowl over a pot of simmering water. Stir continuously until melted
  • Remove the cake from the pan. Place it on a cake platter and pour over the melted chocolate. Use a spatula to spread the chocolate over and around the cake.
  • Decorate with more crushed walnuts as desired.

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Nutrition Information
Calories: 516kcal | Carbohydrates: 41g | Protein: 7g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 183mg | Potassium: 236mg | Fiber: 3g | Sugar: 36g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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