Chocolate Walnut Cake With Cocoa Glaze Recipes

MOIST CHOCOLATE WALNUT CAKE

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.

CHOCOLATE WALNUT CAKE

Steps:

• Preheat your oven to 350 degrees F. Spray (3) 9 inch cake pans with Pam baking spray.
• In a medium kettle, combine water and sugar. Bring to a boil, and cook for 1 minute.
• Remove from heat and whisk in the dark chocolate and butter until melted. Add in oil and vanilla.
• Cool slightly and whisk in eggs one at a time. Then stir in cocoa powder, baking powder, baking soda, and salt.
• Gradually stir in flour a little at a time until just combined. Do not over mix.
• Fold in walnuts.
• Evenly divide batter between prepared pans and bake for 30-35 minutes.
• In a large bowl, beat butter until light and fluffy. Stir in vanilla. Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
• In a large bowl combine butter and cream cheese until light and fluffy. Stir in cocoa powder, vanilla, and salt.Add powdered sugar a little at a time, adding heavy cream as needed.
• In a small bowl, combine walnuts and chocolate chips.
• In a small kettle , heat up the heavy whipping cream until steaming. Pour over chocolate chips. Allow to stand for 1 minute before whisking until smooth
• Frost the first cake layer with around 1 cup of frosting.
• Place the second cake layer on top, and repeat.
• Top with the final cake layer.
• Spread chocolate frosting over the top and down the sides of the top layer.
• Coat the bottom of the cake with the walnut/chocolate chip mix
• Drip ganache down the sides of the cake by using a squeeze bottle.
• Pipe dollops of chocolate frosting on top using a star tip.
• Sprinkle with remaining walnut and chocolate chips.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE GLAZE

Steps:

• 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

CHOCOLATE WALNUT CAKE WITH COCOA GLAZE

Steps:

• Preheat oven to 350°F.
• Line bottom of 13"x9"x2" baking pan with wax paper.
• In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
• In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
• Add egg and sour cream; beat on medium speed of mixer until well blended.
• Stir in nuts.
• Pour batter into baking pan.
• Bake until cake tester inserted in center comes out clean (20-22 minutes).
• Cool 10 minutes.
• Remove from pan to wire rack; carefully removing wax paper.
• Cool completely.
• Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
• Place on cooling rack.
• In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
• Cool slightly.
• Gradually add powdered sugar, mixing until smooth; stir in vanilla.
• Spoon glaze over top of each piece of cake, allowing it to run down the sides.
• Let glaze to set; then decorate with icing, if desired.
• Place in foil cups, if desired.