{"id":2028,"date":"2024-10-25T12:02:30","date_gmt":"2024-10-25T12:02:30","guid":{"rendered":"https:\/\/tashrecipes.com\/en\/?p=2028"},"modified":"2024-10-31T18:50:50","modified_gmt":"2024-10-31T18:50:50","slug":"chocolate-and-walnut-cake","status":"publish","type":"post","link":"https:\/\/tashrecipes.com\/en\/cakes\/chocolate-and-walnut-cake","title":{"rendered":"Chocolate and walnut cake"},"content":{"rendered":"

I made a chocolate and walnut cake, which turned out delicious as it always does, and it’s very easy to make.<\/p>\n

\n
For sponge base:<\/strong><\/div>\n
    \n
  • Flour – 230 g<\/li>\n
  • Cocoa powder – 65 g<\/li>\n
  • Sugar – 260 g<\/li>\n
  • Salt – 1 tsp<\/li>\n
  • Baking powder – 10 g<\/li>\n
  • Milk – 260 g (room temperature)<\/li>\n
  • Vegetable oil (odourless) – 60 g<\/li>\n
  • Butter – 60 g (room temperature)<\/li>\n
  • Eggs (large) – 2<\/li>\n
  • Walnuts – 100 to 120 g<\/li>\n<\/ul>\n<\/div>\n
    \n
    For chocolate ganache:<\/strong><\/div>\n
      \n
    • Double cream – 120 g<\/li>\n
    • Dark chocolate – 120 g<\/li>\n<\/ul>\n<\/div>\n
      \n
      Method is explained step-by-step and illustrated below. Enjoy!<\/div>\n<\/div>\n
      <\/div>\n
      Chop the walnuts into small pieces and put them aside (you can do it in advance).<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Sift the flour into a bowl…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and sift in the cocoa powder.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Add the baking powder…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and salt…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and sugar…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and mix together with a spatula.
      \nYou can also start pre-heating your oven to 150 or 160 C at this stage.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Add eggs…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and oil…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and butter…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and milk…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and whisk together until all the ingredients are well incorporated.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Add walnuts and mix them into the batter with a spatula.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Now prepare the baking tray. Cover the bottom with the parchment paper and and grease the bottom and the sides with oil.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      \n
      \n
      \n
      Place the batter into a tray, distributing evenly…<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and bake at 150 to 160 C for 50 to 70 mins (use a wooden stick to check readiness: stick it into the middle of the sponge – the stick should come out clean and dry).<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Leave for about 5 minutes to cool, then get it out of the tray. Be careful – the sponge is very soft, and the walnuts make it even more so.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Once the sponge has cooled down a bit, flip it over onto the rack and take the parchment paper off it.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Now, make the ganache. Heat up the cream in a saucepan (but do NOT let it boil).<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Break the dark chocolate into the saucepan…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and stir it in to melt.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Run a sharp knife round the sponge to cut off the peaked top.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Do it very carefully, as the sponge crumbs up easily.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Pour the ganache carefully on top of the sponge.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      Smooth the ganache with a long icing spatula on top of the cake…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and on the sides of the cake.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      You may decorate the cake any way you like. I used a decorating comb to create a wavy pattern.<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      And it looks gorgeous…<\/div>\n
      <\/div>\n
      \"\"<\/div>\n
      <\/div>\n
      … and tastes luxuriously chocolatey and delicious! All the chocolate lovers will be in heaven \ud83d\ude42 Enjoy!<\/div>\n
      <\/div>\n
      \"\"<\/div>\n","protected":false},"excerpt":{"rendered":"

      I made a chocolate and walnut cake, which turned out delicious as it always does, and it’s very easy to make. For sponge base: Flour – 230 g Cocoa powder – 65 g Sugar – 260 g Salt – 1 tsp Baking powder – 10 g Milk – 260 g (room temperature) Vegetable oil (odourless) […]<\/p>\n","protected":false},"author":1,"featured_media":2029,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes"],"_links":{"self":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/comments?post=2028"}],"version-history":[{"count":24,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2028\/revisions"}],"predecessor-version":[{"id":2082,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/posts\/2028\/revisions\/2082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/media\/2029"}],"wp:attachment":[{"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/media?parent=2028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/categories?post=2028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tashrecipes.com\/en\/wp-json\/wp\/v2\/tags?post=2028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}