Whole wheat walnut and chocolate cake, a delicacy that melts in your mouth, thanks to a batter made with walnuts and chocolate that makes this cake a true delight. You can make it as a breakfast cake, or as a dessert to accompany coffee or a nice cup of tea. It’s a very easy cake, with the right moisture that makes it very soft and will satisfy even the most demanding palates. The whole wheat flour, the ingredient that particularly characterizes this cake, pairs very well with both walnuts and chocolate, without overpowering them, despite having a stronger and more rustic flavor than white flour.
Try also the delicious Whole Wheat Cake with Amaretti and Ricotta
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Autumn, Winter and Spring
Ingredients
- 3.5 oz shelled walnuts (coarsely chopped)
- 2.1 oz dark chocolate (coarsely chopped)
- 2 medium whole eggs (at room temperature)
- 1 pinch fine salt
- 0.42 cup milk (at room temperature)
- 2.1 oz baking powder
- 2.6 oz whole wheat flour
- 2.6 oz potato starch
- 2.1 oz soft butter
- 3.2 oz granulated sugar
- 4.4 oz vanilla yogurt
- as needed finely grated orange zest
Tools
- 1 Pan
Steps
Coarsely chop both the chocolate and the walnuts.
Take the butter out of the fridge at least 20 minutes before.
Grease and flour a 10-inch baking pan (or 9-inch if you prefer a slightly taller cake).
1) In a bowl, sift together the potato starch and baking powder; then add the whole wheat flour and salt, mix with a spoon, and set aside.
2) With electric beaters, beat together the soft butter, a bit of finely grated orange zest, and the sugar until they form a cream.
3) Add the eggs to the butter mixture, one at a time. When one egg is absorbed, add the second; I assure you it only takes a few moments.
4) Finally, add the milk, vanilla yogurt (malt yogurt also pairs beautifully with walnuts and chocolate), walnuts, chocolate, and the dry ingredients we mixed earlier. Mix until you get a creamy and well-blended mixture.
5) Pour the mixture into the greased and floured pan, gently tap the bottom of the pan to evenly distribute the batter, and bake in the preheated oven at 356°F for 20/25 minutes at most.
To check for even baking, insert a skewer stick, which should come out clean (except for traces of melted chocolate that will obviously stain the stick).
6) Immediately remove the walnut and chocolate cake from the oven and let it cool completely; then, you can dust it with powdered sugar.
