Irresistible Chocolate Walnut Cake: Your New Favorite Rustic Dessert
Indulge in the ultimate comfort dessert with this incredibly moist and rich chocolate walnut cake. This isn’t just any chocolate cake; it’s a delightful snack cake featuring a decadent homemade walnut caramel filling, all crowned with a luscious, not-too-sweet chocolate cream cheese frosting. Designed for the home baker, this rustic chocolate cake is surprisingly quick and simple to make, requiring no elaborate decorating skills or special toolsājust a standard 8- or 9-inch round cake pan will do the trick!
Craving a smaller, intensely chocolatey treat? You might also love these molten chocolate fondant cakes with a whiskey praline, offering a similar depth of flavor in individual portions.
Unlocking the Perfect Balance of Flavor and Texture
What sets this particular dark chocolate walnut cake apart is the harmonious interplay of its components. It begins with a supremely moist, deeply chocolatey cake batter, effortlessly brought together without needing any fancy equipment. The magic continues with a luxurious filling crafted from scratch: a smooth, buttery homemade caramel generously studded with crunchy walnut pieces, adding an essential textural contrast that elevates every bite. Finally, the entire creation is enveloped in a fudgy chocolate cream cheese frosting. This frosting is carefully balanced to be rich and chocolatey without being overly sweet, providing the perfect counterpoint to the nutty caramel filling.
Chocolate cake is a timeless indulgence, and the possibilities are endless. If youāre a true chocolate enthusiast, explore more of our decadent chocolate cake recipes:
- Triple Chocolate Layer Cake: For those who can’t get enough chocolate, this multi-layered masterpiece is a dream come true.
- Salted Caramel Chocolate Cake: A delightful combination of sweet and salty, blending rich chocolate with buttery caramel.
- Classic Chocolate Cake with Cream Cheese Frosting: A simple yet elegant option, highlighting the beloved cream cheese and chocolate pairing.
- Black Velvet Cake with Chocolate Sour Cream Frosting: A sophisticated twist on a classic, offering a unique texture and flavor.
- Chocolate Mocha Cupcakes with Espresso Frosting: Perfect for coffee lovers, these cupcakes deliver a rich coffee-chocolate fusion.
- Decadent Chocolate Hazelnut Cake: A nutty and sweet sensation, featuring the irresistible combination of chocolate and hazelnut.
Why This Chocolate Walnut Cake Will Be Your Next Obsession
Prepare to fall in love with this chocolate walnut cake for several compelling reasons:
- A Symphony of Double Chocolate Flavor: As a fellow chocoholic, I guarantee this cake delivers an intensely satisfying chocolate experience. Not only does it boast a soft, incredibly moist chocolate cake base, but itās also generously covered in a velvety chocolate icing. The secret to its deep, complex chocolate profile lies in a thoughtful combination of high-quality Dutch-processed cocoa powder, rich melted semi-sweet chocolate, and a crucial “secret ingredient”: coffee. Hot coffee doesn’t just add flavor; it beautifully blooms the cocoa powder, intensifying its chocolate notes and creating a truly extraordinary taste.
- Irresistible Textural Contrast: While the cake itself is wonderfully soft and tender, and the chocolate cream cheese frosting is luxuriously luscious and smooth, the star of the show for texture is undoubtedly the walnuts. Incorporated into the homemade caramel filling and often sprinkled on top, these walnuts provide a delightful, satisfying crunch. This contrast of soft, creamy, and crunchy elements makes every bite an exciting adventure for your palate.
- Effortlessly Simple & Rustic Charm: Despite its rich flavors and impressive layers, this chocolate walnut cake is surprisingly easy to bake. It’s designed to be a rustic dessert or snack cake, meaning there’s no pressure for intricate decorating or the need for specialized equipment. This makes it perfect for both seasoned bakers and beginners alike. Embrace its homemade charm; a slightly imperfect, hand-decorated cake often tastes the best and feels the most inviting.
Essential Ingredients for Your Chocolate Walnut Cake
Crafting this exceptional chocolate walnut cake starts with selecting the right ingredients. Each component plays a vital role in achieving the perfect flavor, moisture, and texture. Hereās a closer look at what youāll need and why:
- Dutch-Processed Cocoa Powder: For a truly rich, dark color and a mellow, less acidic chocolate flavor, Dutch-processed cocoa is essential in this recipe. Its alkalinity helps react with the baking soda for a perfect rise. I highly recommend varieties like Hershey’s Special Dark Cocoa, which is readily available in most grocery stores, for its consistent quality. Avoid using natural cocoa powder here, as it will alter the cake’s chemistry and flavor profile.
- High-Quality Semi-Sweet Chocolate: Using a good quality chocolate bar (around 60-70% cacao) that you chop yourself will yield the best results for melting and incorporating into both the cake and the frosting. The nuances of flavor from a quality chocolate make a significant difference in the final taste of your cake.
- Brewed Coffee: A secret weapon in many chocolate cake recipes! Hot coffee doesn’t make the cake taste like coffee; instead, it “blooms” the cocoa powder, drawing out its deepest, most intense chocolate flavor. It also adds a subtle depth and richness. If you prefer to avoid coffee, hot water can be used as a substitute, but the coffee truly enhances the chocolate.
- Dairy Power Trio (Sour Cream, Whole Milk, Cream Cheese): These dairy components are crucial for moisture, tenderness, and richness. Sour cream and whole milk contribute to the cake’s tender crumb, while brick-style cream cheese forms the base of our irresistible frosting. Always ensure all dairy ingredients are at room temperature before you begin baking; this allows them to emulsify properly with other ingredients, creating a smooth, homogenous batter and frosting.
- Walnuts: The star of our caramel filling! You can use whole walnuts or walnut pieces, but make sure to chop them into smaller, manageable pieces for even distribution and a pleasant crunch in the filling and as a garnish. For an even more pronounced nutty flavor, consider toasting your walnuts lightly before adding them to the caramel.
- Light Corn Syrup: This often-misunderstood ingredient is vital for creating a smooth, non-crystallized walnut caramel. It acts as an invert sugar, preventing the sugar molecules in the caramel from reforming into grainy crystals, ensuring your caramel stays wonderfully fluid and glossy.
For a comprehensive list of all ingredients and precise quantities, please refer to the detailed recipe card below.
Creative Substitutions & Delicious Variations
While this chocolate walnut cake recipe is perfect as written, don’t hesitate to get creative in the kitchen! Here are some tried-and-true substitutions and exciting variations to customize your cake:
- Dairy Swaps for the Cake: If sour cream isn’t on hand, you can easily substitute an equal amount of buttermilk or even full-fat plain Greek yogurt. These alternatives will still provide the necessary acidity and moisture for a tender chocolate cake.
- Liquid for Blooming Cocoa: As mentioned, hot coffee dramatically enhances chocolate flavor. However, if you prefer, plain hot water works perfectly well to bloom the cocoa powder and create a smooth chocolate mixture.
- Nutty Alternatives: While walnuts are classic, feel free to experiment with other nuts in the caramel filling. Pecans offer a similar buttery richness, almonds provide a delicate crunch, or for a truly unique twist, try macadamia nuts. Toasting any nut before adding it will always boost its flavor.
- Pan Perfection: This recipe is designed for a round 8×8 or 9-inch cake pan. However, you can certainly bake it in an 8×8 inch square pan if you prefer a different shape or presentation. For an 8-inch round pan, you might need to increase the bake time slightly (5-10 minutes) until a toothpick comes out clean.
- Frosting Fanatics: While the chocolate cream cheese frosting is divine, you can swap it out for another favorite. This silky smooth chocolate Swiss meringue buttercream would be an elegant and equally delicious alternative, offering a lighter, less sweet profile. For a simpler option, a rich chocolate ganache would also be wonderful.
- Add-ins for Extra Indulgence: Consider folding a handful of chocolate chips or mini chocolate chips into the cake batter for an extra burst of chocolatey goodness. A pinch of cinnamon or a dash of espresso powder (in addition to the coffee) can also add intriguing layers of flavor.
- Cupcake Conversion: Transform this recipe into delightful cupcakes! Simply divide the batter among lined cupcake tins, filling each about two-thirds full. Baking time will be significantly reduced, typically 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step-by-Step Guide to Crafting Your Chocolate Walnut Cake
Creating this decadent chocolate walnut cake is a rewarding process. Follow these detailed steps to ensure a perfect, delicious outcome every time. We’ll break it down into cake, caramel, frosting, and assembly for clarity.
One: Prepare the Dry Ingredients. In a large mixing bowl, thoroughly whisk together all the dry ingredients: all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps and the ingredients are evenly distributed for a consistent cake texture.
Two: Combine the Wet Ingredients. In a separate bowl, add the room temperature sour cream, neutral oil, room temperature whole milk, and the large egg with the extra yolk. Whisk these wet ingredients together until the mixture is completely smooth and well combined.
Three: Bloom the Chocolate & Coffee. Place the finely chopped semi-sweet chocolate and hot coffee (or water) into a small, heat-proof bowl. Let this mixture stand for about one minute to allow the chocolate to soften and the cocoa to bloom. After one minute, stir until the chocolate is completely melted and smoothly combined with the coffee.
Four: Combine Wet and Dry. Add the whisked dry ingredients to the bowl containing the wet ingredients. Using a rubber spatula, carefully fold them together until just combined. At this stage, the batter will be quite thick, which is perfectly normal.
Five: Add the Chocolate-Coffee Mixture. Pour the warm chocolate and coffee mixture into the cake batter. Gently mix until everything is just combined. The batter will become noticeably thinner and more liquid at this point. Be careful not to overmix, as this can lead to a tough cake.
Six: Bake and Cool the Cake. Pour the prepared batter into your greased and parchment-lined 8- or 9-inch round cake pan. Bake in a preheated oven (350ā/180ā) for 25-30 minutes, or until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean with no wet batter. Allow the cake to cool completely on a wire rack before proceeding to assembly.
Seven: Create the Caramel Base. In a medium saucepan over medium heat, combine the light corn syrup, packed brown sugar, and unsalted butter. Stir continuously until the butter melts and the sugar dissolves. Allow the mixture to come to a gentle bubble and cook for 1-2 minutes, stirring occasionally. This creates the rich caramel base.
Eight: Finish the Walnut Caramel. Remove the caramel from the heat. Stir in the chopped walnuts and vanilla extract until well combined. Transfer the hot mixture to a heat-safe bowl and let it cool for about 5 minutes, then stir in the heavy whipping cream. Allow the walnut caramel to cool completely to room temperature before using; it will thicken as it cools.
Nine: Start the Chocolate Frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat together the room temperature unsalted butter, kosher salt, and half of the powdered sugar on low speed until combined. Increase the speed to medium-high and beat for an additional 3 minutes until light and fluffy.
Ten: Finish the Frosting. Scrape down the sides of the bowl. Add the room temperature cream cheese and mix on low speed until fully incorporated. With the mixer still on low, gradually spoon in the remaining powdered sugar until dissolved. Increase the speed to medium and beat for 30 seconds. Finally, scrape the sides again, add the melted and cooled semi-sweet chocolate, 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 a final mix by hand, ensuring everything is perfectly uniform.
Eleven: Apply the Crumb Coat. Once the cake is completely cool, spread a very thin layer of chocolate frosting over the top. This acts as a “crumb coat,” sealing in any loose crumbs and providing a smooth surface for the main decoration. Don’t worry about perfection here; it’s just the base.
Twelve: Pipe the Frosting Dam. Transfer a small amount of the remaining chocolate frosting to a piping bag (or a zip-top bag with the corner snipped off to create a Ā½-inch opening). Pipe a neat circle of frosting around the very edge of the cake top, just inside the perimeter. This “dam” will securely hold the walnut caramel filling in place.
Thirteen: Add the Walnut Caramel. Carefully spoon the cooled walnut caramel filling into the center of the cake, spreading it gently to meet the inside edge of your frosting dam. Ensure you don’t overfill or let the caramel go beyond the frosting barrier, as this could cause it to seep out later.
Fourteen: Final Frosting and Garnish. Spoon the remaining chocolate frosting over the walnut caramel filling. Use an offset spatula to spread and create rustic swoops and swirls, completely covering the caramel layer. For an extra touch of elegance and flavor, sprinkle some toasted chopped walnuts on top of the cake, if desired. Slice and serve your magnificent chocolate walnut cake!
Baking Your Best Chocolate Walnut Cake: Expert Tips
Achieving a truly spectacular chocolate walnut cake is easy with a few expert insights. Keep these tips in mind for perfect results:
- Toast Your Walnuts: This simple step makes a world of difference. Lightly toasting the walnuts in a dry pan or oven before adding them to the caramel filling (or sprinkling on top) brings out their natural, rich, nutty flavor, adding depth and aroma that un-toasted nuts can’t match.
- Measure Flour Accurately: For consistent baking results, especially with cakes, using a kitchen scale to measure flour by weight is highly recommended. If you don’t have a scale, use the “spoon and level” method: spoon flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag. This prevents over-packing the flour, which can lead to a dry, dense cake.
- Room Temperature Dairy is Key: Ensure all dairy ingredients (sour cream, whole milk, cream cheese, butter, eggs) are at room temperature. Cold ingredients don’t emulsify well, leading to a lumpy batter or frosting. Room temperature ingredients blend smoothly, creating a uniform texture and a more tender final product.
- Cool the Cake Completely: Patience is a virtue here! It’s crucial that your cake is entirely cooled before you apply any frosting. Attempting to frost a warm cake will result in a melted, runny mess, as the frosting will simply slide off.
- Respect the Frosting Dam: When filling the cake with walnut caramel, do not allow the caramel to go above the height of the piped frosting dam. This dam is there to act as a barrier. If the caramel overflows, it will break through the top layer of frosting, creating a sticky, uneven mess.
- Don’t Overmix the Batter: After combining wet and dry ingredients, and again after adding the chocolate-coffee mixture, mix just until no streaks of dry ingredients remain. Overmixing develops the gluten in the flour, resulting in a tough, chewy cake rather than a tender, moist one.
- Prepare Your Pan Properly: Always grease and flour your cake pan thoroughly, and line the bottom with parchment paper. This ensures that your cake will release cleanly from the pan without sticking or tearing, preserving its beautiful structure.
Common Questions About Chocolate Walnut Cake
The key to an ultra-moist cake lies in a balanced combination of sugar and fat. In this recipe, neutral oil is used as the primary fat, which is excellent for producing very moist chocolate cakes, often more so than butter-based cakes. Additionally, sour cream adds significant moisture and tenderness due to its fat and acidic content, while the hot coffee blooms the cocoa, making the cake intensely flavorful without drying it out.
The “best” cocoa powder depends on the specific recipe and desired flavor profile. For this chocolate walnut cake, I strongly recommend Dutch-processed cocoa powder. It provides a darker color and a smoother, less bitter chocolate flavor because it has been treated with an alkali to neutralize its acidity. This also interacts perfectly with baking soda for leavening. Natural cocoa powder, which is acidic, would require adjustments to the leavening agents in this particular recipe.
Absolutely! While an 8-inch or 9-inch round pan is specified, this chocolate walnut cake batter can also be baked in an 8×8 inch square pan if you prefer. If using an 8-inch round pan, you might need to increase the bake time by approximately five to ten minutes compared to a 9-inch pan. Always test for doneness by inserting a toothpick into the center; it should come out clean with no wet batter clinging to it. Adjust baking time as needed for your specific oven and pan.
Yes, this cake is excellent for making ahead! You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store them at room temperature. The walnut caramel can also be made a day or two ahead and stored in an airtight container in the fridge (it will thicken, so you might need to warm it slightly before spreading). The frosting is best made fresh on the day of assembly, but you can also make it a day ahead and refrigerate it, then re-whip it slightly before use. For best flavor and texture, assemble the cake the day you plan to serve it.
Several factors contribute to a moist cake. Firstly, precise measurement of ingredients, especially flour, is crucial (use a kitchen scale if possible). Secondly, avoid overbaking the cake; remove it from the oven as soon as a toothpick comes out clean. Even a few extra minutes can dry it out. Lastly, ensuring your wet ingredients like sour cream and oil are at room temperature and properly incorporated helps create a stable emulsion that traps moisture. Proper storage after baking also plays a big role.
Storing Your Delicious Chocolate Walnut Cake
To keep your chocolate walnut cake fresh and delightful, proper storage is essential. The cake, with its cream cheese frosting and caramel filling, needs a bit of care:
Store the assembled chocolate walnut cake, covered tightly with plastic wrap or in an airtight cake dome, at room temperature for up to one day. For longer freshness, transfer it to the refrigerator for an additional 2-3 days. The frosting contains cream cheese, which is best kept chilled.
When you’ve cut into the cake, the caramel filling might be prone to oozing. To maintain its integrity and keep the cut sides moist, gently press strips of parchment paper or extra plastic wrap against the exposed cake surfaces. This barrier helps prevent the caramel from escaping and keeps the cake from drying out.
You can also freeze individual slices or the whole cake (unfrosted layers freeze best). For slices, wrap them tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 2-3 months. Thaw in the refrigerator overnight before bringing to room temperature to serve.
Discover More Delightful Snack Cake Recipes
If you loved the simplicity and deliciousness of this chocolate walnut cake, you’re in for a treat! Explore our other favorite snack cake recipes, perfect for any time you need a sweet bite without all the fuss.
- Apple and Blackberry CakeA delightful fruit-filled cake, perfect for autumn evenings or a sweet breakfast treat.
- Strawberry Banana CakeA moist and fruity loaf cake, combining the classic flavors of ripe bananas and sweet strawberries.
- Coconut Almond CakeAn exotic and fragrant loaf cake, bringing together the sweet essence of coconut and the rich taste of almonds.
- Upside-Down Almond Fig CakeA beautiful and unique cake, featuring caramelized figs baked right into a tender almond cake.
Did you bake this delightful chocolate walnut cake? We’d love to see your creation! Share it with us by tagging @thecozyplum on Instagram & Facebook, and don’t forget to leave a star rating āļø below!
š Recipe
Chocolate Walnut Cake
Callan Wenner
Pin Recipe
30 minutes
30 minutes
15 minutes
1 hour
15 minutes
Dessert, Snack
American
10
644
kcal
Equipment
-
9″ cake pan -
Parchment paper -
Mixing bowls -
Medium saucepan -
Whisk -
Rubber spatula -
Stand mixer with paddle attachment (or hand mixer)
Ingredients
Ā
Ā
Chocolate Cake
-
1
cup
all-purpose flour -
1
cup
granulated sugar -
ā
cup
cocoa powder dutch processed -
1
teaspoon
baking soda -
Ā½
teaspoon
baking powder -
Ā½
teaspoon
salt -
Ā¼
cup
sour cream
room temperature -
Ā¼
cup
neutral oil -
Ā¼
cup
whole milk
room temperature -
1
large
egg + 1 yolk
room temperature -
Ā¼
cup
semi-sweet chocolate
chopped -
Ā½
cup
hot coffee
or water
Walnut Caramel
-
Ā½
cup
light corn syrup -
Ā½
cup
brown sugar
packed (light or dark brown sugar) -
1
tablespoon
unsalted butter -
1
teaspoon
vanilla extract -
Ā¾
cup
walnuts
roughly chopped -
ā
cup
heavy whipping cream
Chocolate Frosting
-
4
oz
semi-sweet chocolate
chopped and melted -
Ā¼
cup
unsalted butter
room temperature -
Ā¼
teaspoon
kosher salt -
1 Ā½
cups
powdered sugar -
4
oz
cream cheese
brick style, room temperature -
2-3
tablespoons
heavy whipping cream
Instructions
Ā
Chocolate Cake
- Preheat the oven to 350ā/180ā. Thoroughly grease a 9ā round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt until well combined.1 cup all-purpose flour, 1 cup granulated sugar, ā cup cocoa powder dutch processed, 1 teaspoon baking soda, Ā½ teaspoon baking powder, Ā½ teaspoon salt
- In a separate mixing bowl, combine the room temperature sour cream, neutral oil, room temperature whole milk, and the large egg with the extra yolk. Whisk until the mixture is very smooth and homogenous.Ā¼ cup sour cream, Ā¼ cup neutral oil, Ā¼ cup whole milk, 1 large egg + 1 yolk
- In a small, heat-proof bowl, combine the finely chopped semi-sweet chocolate and hot coffee (or hot water). Allow it to stand for about one minute to soften the chocolate, then stir until the chocolate is fully melted and smooth.Ā½ cup hot coffee, Ā¼ cup semi-sweet chocolate
- Add the whisked dry ingredients to the sour cream mixture. Using a rubber spatula or a wooden spoon, mix until just combined. The batter will be thick at this point.
- Stir the chocolate-coffee mixture once more to ensure it’s completely smooth, then add it to the cake batter. Carefully fold until everything is just fully combined and the batter is smooth. Be careful not to overmix.
- Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until the edges have visibly pulled away from the sides of the pan and the center is set. A toothpick inserted into the center should come out clean.
- Cool the baked cake completely in its pan on a wire rack. While the cake cools, prepare the walnut caramel and chocolate frosting.
Walnut Caramel
- Add the light corn syrup, packed brown sugar, and unsalted butter to a medium saucepan over medium heat. Stir continuously until the butter melts and the sugar dissolves. Bring the mixture to a light bubble and cook for 1-2 minutes, stirring occasionally.Ā½ cup light corn syrup, Ā½ cup brown sugar, 1 tablespoon unsalted butter
- Remove the saucepan from the heat. Stir in the chopped walnuts and vanilla extract until fully incorporated. Transfer the hot mixture to a heat-safe bowl and let it cool for 5 minutes. Then, stir in the heavy whipping cream. Allow the walnut caramel to cool completely to room temperature; it will thicken as it cools.1 teaspoon vanilla extract, Ā¾ cup walnuts, ā cup heavy whipping cream
Chocolate Frosting
- Chop the semi-sweet chocolate into small pieces. Melt it in a microwave-safe bowl in 30-second increments, stirring after each, until fully melted and smooth. Set aside to cool to room temperature.4 oz semi-sweet chocolate
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), add the room temperature unsalted butter, kosher salt, and half of the powdered sugar. Mix on low speed until just combined. Increase the speed to medium-high and beat for an additional 3 minutes until the mixture is light and fluffy.Ā¼ cup unsalted butter, 1 Ā½ cups powdered sugar, Ā¼ teaspoon kosher salt
- Scrape down the sides of the bowl. Add the room temperature brick-style cream cheese and mix on low speed until it is fully incorporated and smooth. With the mixer still on low speed, gradually spoon in the remaining powdered sugar until it is completely dissolved. Increase the speed to medium and beat for 30 seconds to fluff.4 oz cream cheese
- Scrape down the sides once more, then add the cooled melted chocolate. Mix on low speed until the chocolate is fully combined and the frosting is uniform in color. Finally, add the heavy whipping cream and whip on high speed for one minute until the frosting is light, fluffy, and spreadable. Use a rubber spatula to give a final mix by hand, ensuring everything is perfectly uniform.2-3 tablespoons heavy whipping cream
Assembly
- Place the completely cooled chocolate cake on your serving platter or cake stand. Spread a very thin layer of chocolate frosting over the entire top surface of the cake to create an even crumb coat.
- Transfer more of the chocolate frosting to a piping bag (or a sturdy zip-top bag with a Ā½-inch opening snipped from one corner). Pipe a continuous circle of frosting around the outer edge of the cake’s top. This creates a sturdy “dam” to hold the walnut caramel filling.
- Spoon the cooled walnut caramel filling into the center of the cake, gently spreading it to fill the area within the piped frosting dam. Be careful not to go beyond the dam’s edge.
- Spoon the remaining chocolate frosting over the caramel layer. Use an offset spatula to spread it smoothly, then create rustic swoops and swirls for an appealing homemade look. For an optional flourish, garnish the top with additional chopped toasted walnuts. Slice and serve your magnificent chocolate walnut cake, and enjoy every bite!
Video
Notes
Once the cake has been cut, you can prevent the walnut caramel from oozing and the exposed cake from drying out by gently pressing strips of parchment paper or additional plastic wrap to the cut sides of the cake.
Calories:
644
kcal
Carbohydrates:
85
g
Protein:
6
g
Fat:
34
g
Saturated Fat:
14
g
Polyunsaturated Fat:
8
g
Monounsaturated Fat:
8
g
Trans Fat:
0.3
g
Cholesterol:
63
mg
Sodium:
373
mg
Potassium:
259
mg
Fiber:
3
g
Sugar:
70
g
Vitamin A:
577
IU
Vitamin C:
0.2
mg
Calcium:
84
mg
Iron:
2
mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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