International•indulgent
Walnut Cocoa Butter Cake
Makes a 9 inch cake Or 2 x 6 inch cakes
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g butter (softened)
- 160 g castor sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/4 cup 60ml milk
- 190 g cake flour
- 30 g cocoa powder
- 1 1/2 tsp baking powder
- 120 g walnuts (milled/blended)
- 60 g walnuts to top
Instructions
- 1
Preheat oven to 170C.
- 2
Grease pan, and line bottom with parchment paper.
- 3
Cream butter and sugar together until fluffy.
- 4
Add eggs and beat one at a time.
- 5
Beat on high for 1 minute to incorporate air into batter.
- 6
Add milk & vanilla extract and beat until combined.
- 7
Sift in flour, cocoa powder, and baking powder.
- 8
Beat until just combined.
- 9
Fold in milled/blended walnuts.
- 10
Pour into baking tin, drop tin on counter tops a few times to remove large air bubbles.
- 11
Bake at 170C for 50-55 minutes for 9 inch cake, or 40 minutes for 6 inch cake.
- 12
Check by inserting skewer into cake, if it comes out clean, it means it's done.