It is that time of the month when the members of the Cake Slice Bakers unveil their choice of the cake of the month.

For the first time, I was in a quandary because I had a really hard time deciding between this cake and the Banana Nut Cake. My choice was leaning towards the cake with banana because I know that banana and nuts make a fabulous combination.

But one of the main reasons why I joined this baking group was to push myself to bake something that I would not normally bake, so I decided to bake the chocolate cake in the end.

Of course I’ve baked my share of chocolate cakes, but what made this cake so interesting is that the top of the cake is covered by a layer of chocolate and nuts held together by a syrup (which hardens as the cake cools) and there is also a layer of chocolate and nuts somewhere in the middle of the cake.

Which all sounded really delicious to me!!

Here are the instructions on how to make this cake.

Into the bowl of a food processor, measure and add all the ingredients to make the topping.

Use the pulse function to blitz until the mixture just comes together. You want medium-sized bits.

Sprinkle half of this mixture onto the base of a lined and greased 9-inch Springform pan. Use a spatula to spread the mixture evenly.

Set this aside.

Using the paddle attachment of the mixer, beat the butter and sugar until the mixture turns light and fluffy. Into this, add the eggs, one at a time, and beat for about 1.5-2 minutes after each addition.

Add vanilla extract and beat to combine.

 By now you should have a mixture that resembles a curdled soup.

Add the flour and milk in the sequence flour-milk-flour-milk-flour.

The batter will become smooth again.

Pour 2/3 of the batter onto the chocolate-nut mixture in the Springform pan. Use a spatula to smooth the mixture.

Sprinkle the remaining chocolate-nut mixture over the batter.

Pour the remaining batter and spread from the middle outwards, covering the chocolate-nut mixture.

Bake at 175°C for 55-60 minutes, or until the cake comes away from the sides of the pan and is springy to the touch.

To unmold, invert the cake onto a rack. Carefully remove the bottom disc of the pan as well as the baking paper on the topping.

Admittedly, the cake was delicious – the cake itself was moist (as most of Walter’s cakes seem to be) and the chocolate was deep, dark and rich. So much so that I could even bring myself to ignore the taste of the nuts (I detest nuts!).

But I just wish I could make the cake look prettier.

Then it would be near perfect!

Chewy Chocolate Nut Cake

2014-11-24 13:04:01

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For the topping

1. 1 1/2 cups (180g) pecan or walnut pieces - I used walnuts
2. 1/2 cup (59g) unsweetened cocoa, sifted - I used Valrhona
3. 1/3 cup (100g) light brown sugar, lightly packed
4. 1/3 cup (67g) caster sugar
5. 2 tablespoons (30ml) light corn syrup
6. 1/4 cup (56.7g) unsalted butter, melted and cooled

For the cake

1. 2 1/4 cups (225g) cake flour, sifted
2. 2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 2/3 cups (151g) unsalted butter, at room temperature
5. 1 cup (225g) caster sugar - I reduced this by 50%
6. 3 large eggs
7. 1 teaspoon (5ml) vanilla extract
8. 3/4 cup (180ml) milk - I used whole milk

Instructions

1. Into the bowl of a food processor, measure and add all the ingredients to make the topping.
2. Use the pulse function to blitz until the mixture just comes together. You want medium-sized bits.
3. Sprinkle half of this mixture onto the base of a lined and greased 9-inch Springform pan. Use a spatula to spread the mixture evenly. Set this aside.
4. Using the paddle attachment of the mixer, beat the butter and sugar until the mixture turns light and fluffy. Into this, add the eggs, one at a time, and beat for about 1.5-2 minutes after each addition.
5. Add vanilla extract and beat to combine. By now you should have a mixture that resembles a curdled soup.
6. Add the flour and milk in the sequence flour-milk-flour-milk-flour.
7. The batter will become smooth again.
8. Pour 2/3 of the batter onto the chocolate-nut mixture in the Springform pan. Use a spatula to smooth the mixture.
9. Sprinkle the remaining chocolate-nut mixture over the batter.
10. Pour the remaining batter and spread from the middle outwards, covering the chocolate-nut mixture.
11. Bake at 175°C for 55-60 minutes, or until the cake comes away from the sides of the pan and is springy to the touch.
12. To unmold, invert the cake onto a rack. Carefully remove the bottom disc of the pan as well as the baking paper on the topping.

Adapted from "Great Cakes" by Carole Walters

Adapted from "Great Cakes" by Carole Walters

The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

I am sharing this post with Cook Your Books hosted by Joyce from Kitchen Flavours.

Always a pleasure to be baking with

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