Irresistible Chocolate Walnut Cake: Your New Favorite Rustic Dessert
Indulge in the ultimate comfort dessert with our exquisite Chocolate Walnut Cake. This isn’t just any cake; it’s a celebration of deep chocolate flavors, crunchy walnuts, and luscious caramel, all brought together in a wonderfully moist and tender crumb. Designed for home bakers seeking both simplicity and sensational taste, this rustic chocolate snack cake is surprisingly easy to create, requiring minimal fuss and no specialized tools beyond a standard 8 or 9-inch round cake pan! Perfect for a cozy afternoon treat, a delightful celebration, or an impressive, yet unpretentious, dessert centerpiece, this cake promises pure bliss in every single bite.
Craving a smaller, more intense chocolate experience? Discover a similar sophisticated flavor profile with these molten chocolate fondant cakes, featuring a unique whiskey praline twist.
Our journey to this decadent dessert begins with a remarkably moist and intensely chocolatey cake batter. What makes it even better? It comes together effortlessly, without needing any special equipment. The magic truly happens with the filling – a homemade, buttery caramel generously studded with crunchy walnut pieces, adding an incredible textural contrast that elevates every mouthful. Finally, the entire creation is crowned with a velvety, fudgy chocolate cream cheese frosting. This frosting strikes the perfect balance, being rich and satisfying without being overly sweet, and it harmonizes impeccably with the nutty caramel layer.
Chocolate cake is a beloved indulgence, offering a vast array of variations to explore. If you’re passionate about chocolate, you might also enjoy these other irresistible chocolate cake recipes:
- Triple Chocolate Layer Cake
- Salted Caramel Chocolate Cake
- Classic Chocolate Cake with Cream Cheese Frosting
- Elegant Black Velvet Cake with Chocolate Sour Cream Frosting
- Decadent Chocolate Mocha Cupcakes with Espresso Frosting
- Luxurious Chocolate Hazelnut Cake with Nutella Buttercream
- Why You’ll Adore This Recipe
- Key Ingredients & Selection
- Customization Options
- Step-by-Step Baking Guide
- Pro Tips for Perfection
- Frequently Asked Questions
- Storage & Make-Ahead Advice
- More Delicious Snack Cakes
- Full Recipe Card
Why You’ll Adore This Irresistible Chocolate Walnut Cake
This Chocolate Walnut Cake isn’t just another dessert; it’s an experience designed to captivate your taste buds. Here’s why this recipe is destined to become a cherished favorite in your baking repertoire:
- Unforgettable Double Chocolate Flavor: For all the devoted chocoholics, this cake delivers on every level. It features both a sumptuously soft, moist chocolate cake base and a luxurious chocolate cream cheese icing. We achieve this intense cocoa goodness by combining premium Dutch-processed cocoa powder and rich melted semi-sweet chocolate. But the secret to truly unlocking its deep, complex flavor lies in a special ingredient: coffee. Hot coffee not only blooms the cocoa, intensifying its natural bitterness and chocolatey notes, but it also creates a darker, more alluring crumb without making the cake taste overtly like coffee.
- Perfect Textural Harmony: Prepare for a delightful dance of textures with every forkful. The cake itself boasts an incredibly soft and moist crumb that melts in your mouth. This is beautifully contrasted by the fudgy, luscious chocolate cream cheese frosting, which adds a creamy smoothness. The true star of the show for texture, however, is the walnut caramel filling and the toasted walnuts sprinkled on top. They provide an irresistible, satisfying crunch that perfectly complements the cake’s tenderness and the frosting’s creaminess, adding a layer of complexity that keeps you coming back for more.
- Rustic Charm, Effortless Elegance: Don’t let the decadent flavor fool you – this cake is surprisingly simple to make. Its charm lies in its rustic nature; there’s no need for elaborate decorating skills or specialized equipment. The beauty of this dessert is its homemade, unfussy appearance. A standard round cake pan and basic kitchen tools are all you need to create a show-stopping cake that looks as inviting as it tastes. It’s the ideal “snack cake” that feels special enough for any occasion without the stress of intricate pastry work.
Essential Ingredients for Your Perfect Chocolate Walnut Cake
Quality ingredients are the foundation of any exceptional cake. Here’s a closer look at what you’ll need and why each component is crucial for achieving the perfect Chocolate Walnut Cake:
- Dutch-Processed Cocoa Powder: This is a non-negotiable for its deep, rich chocolate flavor and beautiful dark color. Dutch-processed cocoa has been treated with an alkali, making it less acidic than natural cocoa, which affects how it reacts with leavening agents. We highly recommend using a brand like Hershey’s Special Dark Cocoa, which is widely available in most grocery stores and delivers consistent results. Do not substitute with natural cocoa powder in this recipe, as it will alter the cake’s texture and rise.
- Semi-Sweet Chocolate (60-70% Cacao): For the best melt and a truly rich chocolate infusion, opt for a good quality semi-sweet chocolate bar and chop it yourself. Chocolate chips often contain stabilizers that prevent them from melting smoothly. A cacao percentage between 60-70% provides a perfect balance of sweetness and intense chocolate flavor without being overly bitter.
- Hot Coffee: This “secret ingredient” is key to amplifying the chocolate notes in the cake. Hot coffee blooms the cocoa powder, drawing out its full flavor potential and creating an incredibly rich, dark crumb. Don’t worry, your cake won’t taste like coffee; it simply enhances the chocolate. If preferred, hot water can be used as a substitute, but the coffee truly makes a difference.
- Dairy at Room Temperature: Several dairy ingredients contribute to the cake’s moistness and the frosting’s luxurious texture.
- Sour Cream & Whole Milk (for the cake): Sour cream adds incredible moisture and tenderness to the cake, while whole milk provides essential liquid. Ensuring both are at room temperature is crucial for proper emulsification with other ingredients, resulting in a smooth, lump-free batter.
- Cream Cheese (for the frosting): Brick-style cream cheese, brought to room temperature, is essential for a smooth, tangy, and fudgy chocolate frosting that is not overly sweet. Its slight tartness perfectly complements the richness of the chocolate and caramel.
- Walnuts: These provide the signature nutty flavor and delightful crunch in our caramel filling and as a garnish. You can use either whole walnuts or walnut pieces, just ensure they are roughly chopped into smaller, manageable sizes for even distribution. For an even more profound flavor, consider lightly toasting your walnuts before incorporating them into the caramel.
- Light Corn Syrup: This crucial ingredient is used in the walnut caramel syrup. Its primary role is to prevent the caramel from crystallizing and solidifying, ensuring a smooth, gooey texture that remains pourable and delicious even after cooling.
- Other Baking Staples: Don’t forget standard pantry items like all-purpose flour, granulated sugar, baking soda, baking powder, salt, neutral oil (like vegetable or canola), large eggs (plus one extra yolk for richness), unsalted butter (for the caramel and frosting), powdered sugar (for the frosting), and vanilla extract (for both caramel and frosting).
Please refer to the recipe card below for the full list of ingredients and precise quantities.
Customizing Your Chocolate Walnut Cake: Substitutions and Variations
This Chocolate Walnut Cake recipe is wonderfully adaptable, allowing you to personalize it to your taste or dietary needs. Feel free to get creative with these suggestions:
- Dairy Alternatives for the Cake: If you don’t have sour cream on hand, you can substitute it with an equal amount of buttermilk or even plain Greek yogurt. These alternatives will still provide the necessary acidity and moisture for a tender crumb. For a dairy-free option, plant-based sour cream and milk alternatives can be used, though results may vary slightly.
- Enhancing Chocolate Flavor: As mentioned, hot coffee is our secret weapon. If you don’t drink coffee, hot water will work perfectly fine to bloom the cocoa powder and create a moist cake. However, for that extra depth, strong brewed coffee or even espresso powder mixed into hot water is highly recommended.
- Alternative Nuts: While walnuts are classic, feel free to experiment with other nuts. Pecans offer a similar buttery crunch, while almonds or even macadamia nuts would introduce their own unique flavor profiles. Lightly toast any nuts you choose to bring out their best flavor.
- Different Pan Sizes & Shapes: This recipe is designed for an 8 or 9-inch round cake pan.
- Square Cake: For a more casual presentation, you can bake this cake in an 8×8 inch square pan. The baking time might remain similar or slightly shorter, so always test for doneness with a toothpick.
- Cupcakes: Divide the batter among 12-18 cupcake liners. Bake for approximately 18-22 minutes, or until a toothpick comes out clean. Adjust the caramel and frosting application accordingly.
- Bundt Cake: This recipe can also be adapted for a standard Bundt pan. Ensure the pan is thoroughly greased and floured. Baking time will increase significantly, likely 40-50 minutes or more, so monitor closely.
- Frosting Swaps: While our chocolate cream cheese frosting is divine, you have other options:
- Silky Chocolate Swiss Meringue Buttercream: For an incredibly smooth, less sweet, and more stable frosting, swap it for this elegant chocolate swiss meringue buttercream.
- Chocolate Ganache: A simple pourable chocolate ganache could also create a stunning, rich topping.
- Plain Cream Cheese Frosting: For those who prefer a more traditional pairing, a classic vanilla cream cheese frosting would also be delicious.
- Spice it Up: Add a pinch of cinnamon or a tiny dash of cayenne pepper to the cake batter for a subtle warmth and complex flavor, reminiscent of Mexican hot chocolate.
- Gluten-Free Adaptation: For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are also gluten-free certified.
Step-by-Step Guide to Crafting Your Chocolate Walnut Cake
Baking this stunning Chocolate Walnut Cake is a straightforward process, broken down into three main components: the cake, the caramel, and the frosting, followed by simple assembly. Follow these detailed steps for a perfect result every time:
Part 1: The Moist Chocolate Cake
One: Prepare Dry Ingredients. In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder, for an even cake texture.
Two: Combine Wet Ingredients. In a separate bowl, whisk together the room-temperature sour cream, neutral oil, room-temperature whole milk, large egg, and additional egg yolk until the mixture is completely smooth and well combined. Room temperature ingredients are vital for a uniform batter.
Three: Bloom the Chocolate. In a small, heatproof bowl or liquid measuring cup, combine the finely chopped semi-sweet chocolate and hot coffee (or hot water). Let it stand for one minute to allow the chocolate to soften and the cocoa to bloom, then stir gently until a smooth, rich chocolate liquid forms.
Four: Combine Batter Components. Gradually add the whisked dry ingredients to the sour cream mixture. Using a rubber spatula or wooden spoon, gently fold them together until just combined. The batter will be quite thick at this stage, which is perfectly normal.
Five: Integrate Chocolate Liquid. Pour the warm coffee and chocolate mixture into the thick cake batter. Carefully mix with your spatula until everything is just combined and smooth. Be gentle to avoid overmixing, which can lead to a tough cake. The batter will become noticeably thinner and more liquid at this point.
Six: Bake and Cool. Pour the prepared batter into your greased and parchment-lined 8 or 9-inch round cake pan. Bake in a preheated oven (350℉/180℃) for 25-30 minutes, or until the edges begin to pull away from the sides and a toothpick inserted into the center comes out clean with no wet batter. Allow the cake to cool completely in the pan on a wire rack before frosting. This is crucial for preventing the frosting from melting.
Part 2: The Luscious Walnut Caramel Filling
Seven: Cook the Caramel Base. In a medium saucepan over medium heat, combine the light corn syrup, packed brown sugar (light or dark), and unsalted butter. Stir continuously until the butter is melted and the sugar is dissolved. Bring the mixture to a light bubble and let it cook for 1-2 minutes, stirring occasionally, until it slightly thickens and takes on a golden caramel color.
Eight: Finish the Walnut Caramel. Remove the saucepan from the heat. Stir in the chopped walnuts and vanilla extract. Transfer this mixture to a heat-safe bowl and allow it to cool for about 5 minutes. Then, stir in the heavy whipping cream until fully incorporated. Let the walnut caramel cool completely at room temperature before using, as it will thicken further as it cools.
Part 3: The Rich Chocolate Cream Cheese Frosting
Nine: Cream Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the room-temperature unsalted butter with half of the powdered sugar and kosher salt on low speed until just combined. Increase the speed to medium-high and beat for an additional 3 minutes, until light and fluffy.
Ten: Incorporate Cream Cheese and Chocolate. Scrape down the sides of the bowl. Add the room-temperature brick-style cream cheese and mix on low speed until just incorporated. With the mixer still on low, gradually spoon in the remaining powdered sugar until dissolved. Increase to medium speed and beat for 30 seconds. Finally, add the melted and cooled semi-sweet chocolate (ensure it’s not hot!) and mix on low until completely combined. Add the heavy whipping cream and whip on high speed for one minute until the frosting is light and fluffy. Use a rubber spatula to give it a final mix by hand, ensuring a perfectly uniform consistency.
Part 4: Assembling Your Masterpiece
Eleven: Apply a Crumb Coat. Once the cake is completely cool, spread a very thin layer of chocolate frosting over the entire top surface. This acts as a crumb coat, sealing in any loose crumbs and providing a smooth base for the caramel and final frosting layer.
Twelve: Pipe a Frosting Dam. Transfer a small amount of the chocolate frosting to a piping bag (or a zip-top bag with the corner snipped off to create a ½-inch opening). Pipe a continuous circle around the outer edge of the cake, creating a “dam.” This dam is essential to hold the rich walnut caramel filling securely in place.
Thirteen: Fill with Walnut Caramel. Spoon the cooled walnut caramel filling into the center of the cake, spreading it gently to meet the piped frosting dam. Be careful not to overfill or push the caramel beyond the dam, as it could seep out the sides when the final frosting is applied.
Fourteen: Final Frosting & Garnish. Spoon the remaining chocolate frosting over the caramel layer. Spread it evenly and create rustic swoops and peaks with the back of your spoon or an offset spatula for a charming homemade look. If desired, garnish with additional toasted chopped walnuts for an extra touch of elegance and crunch. Slice and serve your magnificent Chocolate Walnut Cake!
Expert Tips for Chocolate Walnut Cake Perfection
Achieving a truly outstanding Chocolate Walnut Cake is easy with these insider tips and tricks:
- Toast Your Walnuts: This simple step makes a world of difference. Toasting walnuts in a dry pan or oven for a few minutes (until fragrant) enhances their natural nutty flavor, adding a deeper dimension to the caramel filling. Be careful not to burn them!
- Measure Flour by Weight: For the most accurate and consistent baking results, especially with cakes, use a digital kitchen scale to measure your flour. A cup of flour can vary significantly in weight depending on how it’s scooped, leading to a dry or dense cake.
- Room Temperature Ingredients are Key: Ensure all dairy ingredients (sour cream, milk, butter, cream cheese, eggs) are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and a truly creamy frosting without lumps or curdling.
- Cool the Cake Completely: Patience is a virtue when it comes to frosting! Make sure your cake is entirely cool before applying any frosting or filling. A warm cake will melt your beautifully whipped frosting, leading to a sticky mess.
- Respect the Frosting Dam: The frosting dam around the caramel layer is not just for looks; it serves a crucial structural purpose. Do not allow the walnut caramel to spill over or go above this dam, as it will break through the top layer of icing and create an unstable, messy cake.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, resulting in a tough, dry cake. A few small lumps are better than an overmixed batter.
- Prepare Your Pan Properly: Always grease and flour your cake pan, and line the bottom with parchment paper. This ensures that your cake releases cleanly and beautifully, preserving its structure.
- Test for Doneness: Baking times can vary depending on your oven. Always rely on visual cues (edges pulling away) and the toothpick test to ensure your cake is perfectly baked and not over-baked.
Frequently Asked Questions About Chocolate Walnut Cake
The secret to an ultra-moist cake lies in a balanced combination of sugar and fat, along with the right liquid ingredients. In this chocolate cake, oil is a key fat component, known for producing incredibly moist chocolate cakes as it remains liquid at room temperature. Additionally, sour cream adds rich moisture and tenderness dueaking to its fat content and acidity, which tenderizes the gluten in the flour. Using hot coffee also contributes by “blooming” the cocoa, which helps it hydrate fully and prevents a dry texture.
The best type of cocoa powder depends on the desired flavor profile and the leavening agents used in the recipe. This recipe specifically calls for Dutch-processed cocoa powder. Dutch-processed cocoa is less acidic and typically provides a darker color and a smoother, milder chocolate flavor compared to natural cocoa. Natural cocoa is more acidic and reacts differently with baking soda, which is important to consider for the cake’s rise and texture. For this particular recipe’s intended flavor and color, Dutch-processed is highly recommended.
Absolutely! This recipe is versatile enough to be baked in various pans. You can easily adapt it for an 8×8 inch square pan if you prefer a different shape. If using an 8-inch round pan instead of a 9-inch, increase the bake time by approximately five to ten minutes, as the batter will be slightly thicker. Always ensure to test for doneness by inserting a toothpick into the center; it should come out clean with no wet batter. For cupcakes, divide the batter into lined muffin tins and bake for 18-22 minutes.
Yes, you can definitely prepare parts of this cake in advance. The chocolate cake layers can be baked a day or two ahead, wrapped tightly in plastic wrap once completely cooled, and stored at room temperature or in the fridge. The walnut caramel can also be made a day in advance and stored in an airtight container in the refrigerator (you might need to gently warm it slightly to make it spreadable before assembly). The chocolate cream cheese frosting is best made fresh on the day of assembly, but components like melted chocolate can be prepared in advance.
The light corn syrup in our recipe is specifically included to prevent caramel crystallization. Corn syrup is an interfering sugar that disrupts the sugar crystals from forming large clumps, keeping your caramel smooth and fluid. It’s also important to avoid stirring the caramel once it has come to a boil, as this can introduce sugar crystals back into the mixture and encourage crystallization. Just let it bubble gently as instructed.
Storing Your Delicious Chocolate Walnut Cake
Proper storage ensures your Chocolate Walnut Cake remains fresh and delicious for as long as possible. Here’s how to keep it at its best:
- Room Temperature: For up to one day, store the chocolate walnut cake loosely covered with plastic wrap at room temperature. This helps keep the cake moist and the frosting soft.
- Refrigeration: For longer storage, transfer the cake to the refrigerator. Store it in an airtight container or covered tightly with plastic wrap for an additional 2-3 days. The frosting will firm up slightly when chilled, but the cake will still be wonderfully moist.
- Protect Cut Sides: If you’ve already sliced into the cake, add strips of parchment paper or extra plastic wrap directly to the cut sides. This simple trick helps to prevent the exposed cake and walnut caramel from drying out and keeps the filling neatly in place.
- Freezing Instructions:
- Whole Cake: If freezing the entire cake, ensure it’s completely cooled and frosted. Place it uncovered in the freezer for about an hour until the frosting is firm. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2-3 months.
- Individual Slices: For easy portioning, freeze individual slices by wrapping each tightly in plastic wrap and then foil. Place them in a freezer-safe bag or container.
- Thawing: To thaw, unwrap the cake or slices and let them come to room temperature on the counter for several hours or overnight in the refrigerator.
More Delightful Snack Cake Recipes You’ll Adore
If you loved the rustic charm and comforting flavors of our Chocolate Walnut Cake, you’re in for a treat! Explore more of our easy-to-make, utterly delicious snack cake recipes that are perfect for any occasion, from casual gatherings to a sweet everyday indulgence:
- Heartwarming Apple and Blackberry Cake
- Moist Strawberry Banana Cake
- Delightful Coconut Almond Cake
- Unique Upside-Down Almond Fig Cake
Did you bake this delightful recipe? We’d love to see it! Share your creations with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below to let us know how it turned out!
📖 Recipe: Ultimate Chocolate Walnut Cake
Decadent Chocolate Walnut Cake
By Callan Wenner
Pin Recipe
Equipment
- 9″ cake pan
- Parchment paper
- Mixing bowls
- Medium saucepan
- Whisk
- Rubber spatula
- Stand mixer with paddle attachment (or hand mixer)
Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup cocoa powder dutch processed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sour cream room temperature
- ¼ cup neutral oil
- ¼ cup whole milk room temperature
- 1 large egg + 1 yolk room temperature
- ¼ cup semi-sweet chocolate chopped
- ½ cup hot coffee or water
Walnut Caramel
- ½ cup light corn syrup
- ½ cup brown sugar packed (light or dark brown sugar)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup walnuts roughly chopped
- ⅓ cup heavy whipping cream
Chocolate Frosting
- 4 oz semi-sweet chocolate chopped and melted
- ¼ cup unsalted butter room temperature
- ¼ teaspoon kosher salt
- 1 ½ cups powdered sugar
- 4 oz cream cheese brick style, room temperature
- 2-3 tablespoons heavy whipping cream
Instructions
Chocolate Cake
- Preheat the oven to 350℉/180℃ and grease and line the bottom of a 9” round cake pan with parchment paper.
- In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.1 cup all-purpose flour, 1 cup granulated sugar, ⅓ cup cocoa powder dutch processed, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl, combine the sour cream, oil, whole milk, eggs and whisk to combine.¼ cup sour cream, ¼ cup neutral oil, ¼ cup whole milk, 1 large egg + 1 yolk
- In a small bowl, add the hot coffee or water and chocolate and allow to stand for about a minute, then mix to combine.½ cup hot coffee, ¼ cup semi-sweet chocolate
- Add the dry ingredients to the sour cream mixture and mix to combine using a rubber spatula or wooden spoon. It will be thick at this point.
- Stir together the coffee and chocolate, then add to the batter and carefully mix to fully combine.
- Pour the batter into the prepared baking pan and bake for 25 -30 minutes until the edges have started to pull away from the sides and the center is no longer sloshy. A toothpick inserted into the center will come out clean.
- Cool the cake in the pan on a wire rack. Make the caramel walnuts and frosting while the cake cools.
Walnut Caramel
- Add the corn syrup, brown sugar and butter to a saucepan over medium heat. Stir to melt, then allow it to lightly bubble for 1-2 minutes.½ cup light corn syrup, ½ cup brown sugar, 1 tablespoon unsalted butter
- Remove from the heat then stir in the nuts and vanilla. Transfer to a heat-safe bowl to cool for 5 minutes, then mix in the heavy whipping cream. Allow it to cool completely at room temperature.1 teaspoon vanilla extract, ¾ cup walnuts, ⅓ cup heavy whipping cream
Chocolate Frosting
- Chop the chocolate and melt in a microwave safe bowl in :30 second increments until fully melted. Set aside to cool.4 oz semi-sweet chocolate
- Add the butter, salt, and half of the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer) and mix on low speed to combine. Increase the speed to medium high and beat for an additional 3 minutes.¼ cup unsalted butter, 1 ½ cups powdered sugar, ¼ teaspoon kosher salt
- Scrape down the sides, then add the cream cheese and mix on low to incorporate. With the mixer on low speed, spoon in the remaining powdered sugar until dissolved. Increase the speed to medium and beat for :30 seconds.4 oz cream cheese
- Scrape down the sides again, then add the melted and cooled chocolate. Mix on low speed to completely combine. Add the heavy whipping cream and whip on high speed for one minute. Use a rubber spatula to finish mixing by hand, being sure everything is completely uniform2-3 tablespoons heavy whipping cream
Assembly
- Add some chocolate frosting to the top of the cake and smooth it out to cover the top completely in a very thin layer.
- Add more frosting to a piping bag (or zip top bag) and cut off a ½” opening. Pipe a circle around the edge of the cake (this will hold in the caramel walnuts).
- Add some of the cooled caramel walnuts to the middle of the cake and allow it to spread to meet the edges.
- Top the walnuts with the remaining chocolate frosting, adding rustic swoops for decoration. Top the cake with additional chopped walnuts, then slice and serve.
Video
Notes
Add strips of parchment paper or extra plastic wrap to the cut sides of the cake to keep the walnut caramel in place.
Carbohydrates: 85g
Protein: 6g
Fat: 34g
Saturated Fat: 14g
Polyunsaturated Fat: 8g
Monounsaturated Fat: 8g
Trans Fat: 0.3g
Cholesterol: 63mg
Sodium: 373mg
Potassium: 259mg
Fiber: 3g
Sugar: 70g
Vitamin A: 577IU
Vitamin C: 0.2mg
Calcium: 84mg
Iron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.