Quick Chocolate Nut Cake Recipes

VIENNESE CHOCOLATE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

QUICK CHOCOLATE & NUT CAKE

Steps:

• Line a 900g loaf tin with a double layer of cling film. Melt the butter, chocolate and sugar in the microwave on medium for 2-3 mins or in a bowl set over a pan of simmering water over a low heat. Stir in the cinnamon, macaroons or the coconut biscuits and nuts.
• Pour the mixture into the prepared tin, smooth over the surface with a knife and cover completely with cling film. Leave in the fridge to set for at least 2 hrs. To serve, set on a plate, remove cling film and sprinkle with desiccated coconut. The cake is fairly rich, so slice into thin pieces and serve with fresh fruit or ice cream if you like.

CHOCOLATE GRAHAM NUT CAKE

Steps:

• In a large bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/4 cup sugar until the mixture is slightly glossy. Set aside.
• In another large bowl, beat the egg yolks. Gradually beat in the remaining 3/4 cup sugar until the mixture is thick and pale. Beat in the vanilla. In another bowl, stir together the graham cracker crumbs, baking powder, and salt. Beat into the egg yolk mixture. Stir in the walnuts and chocolate. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
• Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 25 to 30 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 12 servings.

CHOCOLATE CHIP & NUT CAKE

Steps:

• Sieve flour into bowl.
• Rub in fat until mixture resembles breadcrumbs.
• Add sugar, choc chips, nuts, egg and enough milk to make a sticky consistency.
• Pour into a loaf tin and bake.
• Cooking time: 60 - 75 minutes.
• Oven Temp: Gas 4 (325-350F / 160-180C).

QUICK MIX CHOCOLATE CAKE

Steps:

• Set oven to 350°.
• Set oven rack to second-lowest position.
• Butter a 13 x 9-inch baking pan.
• In a large bowl sift together both sugars, flour, cocoa powder, baking soda, salt and cinnamon; set aside.
• In another bowl mix/whisk together the melted butter, buttermilk, oil, water, eggs and vanilla; add to the dry ingredients; mix well to combine until you have a smooth batter (I use a large whisk for mixing).
• Add in chocolate chips and nuts (if using).
• Pour into prepared baking dish.
• Bake for about 25-30 minutes or until cake tests done.
• Cool completely before frosting.
• **NOTE** if using nuts reduce amount of chocolate chips to 1/2 cup.