Snapguide

How to bake walnut, pecan & chocolate cake

Butter-less cake topped with all time favourite combination of walnuts, pecans and a tad of chocolate and cream. Add Nutella as an alternative filling if desired.

2
STEPS
TOOLS
Gather baking ingredients. (Nutella optional)

Gather baking ingredients. (Nutella optional)

Prepare a 8inch round Teflon tin and line with parchment paper. Set aside.

Prepare a 8inch round Teflon tin and line with parchment paper. Set aside.

Pan roast walnuts until golden brown & fragrant. Cover both walnuts & pecans with kitchen towel & crush into small pieces with rolling pin. Then, crush the chocolates into small pieces. Set aside.

Pan roast walnuts until golden brown & fragrant. Cover both walnuts & pecans with kitchen towel & crush into small pieces with rolling pin. Then, crush the chocolates into small pieces. Set aside.

In a large mixing bowl, mix the flour, baking powder & brown sugar.

In a large mixing bowl, mix the flour, baking powder & brown sugar.

Add the 4 eggs, 100ml of the whipping cream and 50ml milk into the dry ingredients. Mix just combined. Do not over mix.

Add the 4 eggs, 100ml of the whipping cream and 50ml milk into the dry ingredients. Mix just combined. Do not over mix.

Add the crushed ingredients into the wet mixture.

Add the crushed ingredients into the wet mixture.

Use a spatula and fold in the dry ingredients.

Use a spatula and fold in the dry ingredients.

Pour the batter into the tin. Bake for 35mins.

Pour the batter into the tin. Bake for 35mins.

Gather cake filling ingredients

Gather cake filling ingredients

Preparing the filling. Step 1: pour the cream into a medium sized bowl. Step 2: whip with a hand mixer on high speed until frothy. Add icing sugar as final step and whisk for another 30secs. Set aside

Preparing the filling. Step 1: pour the cream into a medium sized bowl. Step 2: whip with a hand mixer on high speed until frothy. Add icing sugar as final step and whisk for another 30secs. Set aside

Stick a toothpick into the cake & check if it's fully cooked. The melted chocolate will stick slightly onto the pick when it's removed from the cake. Set cool.

Stick a toothpick into the cake & check if it's fully cooked. The melted chocolate will stick slightly onto the pick when it's removed from the cake. Set cool.

Once cooled, use a long knife & run it around the middle of the cake, scoring & turning until the 2 lines join up. Carefully start turning & cutting your cake going deeper each time like this picture.

Once cooled, use a long knife & run it around the middle of the cake, scoring & turning until the 2 lines join up. Carefully start turning & cutting your cake going deeper each time like this picture.

Spoon the whipped cream onto the cake and sprinkle with cocoa powder. Alternatively. You could add Nutella as well. I prefer this cake to be less sweet in taste.

Spoon the whipped cream onto the cake and sprinkle with cocoa powder. Alternatively. You could add Nutella as well. I prefer this cake to be less sweet in taste.

Pop the top back on the cake, and serve. You can add more cream depending on your liking.

  • Cake ingredients
  • 1.0c Plain flour
  • 1.0tsp Baking powder
  • 1.0c Brown sugar
  • 1.0c Dark chocolate (70% dark), crushed
  • 1.0c Walnut (crushed)
  • 1.0c Pecan nuts (crushed)
  • 100.0ml Heavy whipping cream
  • 50.0ml Fresh milk
  • 4.0tsp Large eggs
  • Filling ingredients
  • 150.0ml Heavy whipping cream
  • 1.0Tbsp Icing sugar
  • 1.0tsp Cocoa powder