Stop! For all friends of tasty chocolate cake. Keep reading!
This chocolate nut cake with a shot of espresso has a very smooth tasting dough. With the walnuts spreaded within the cake – and the crunchy, crispy topping of chocolate and walnuts the cake is the perfect combination of soft cake dough and a sweet crunchy layer on top.
It is no secret that chocolate and coffee harmonize tremendously well togehter. And did you know that espresso supports and enhances the chocolate taste – you’ll taste it when you try this cake. On top of that is the classic combination of chocolate and nuts!
As most of the time, I mesure the liquid ingredients in gramm so that you can weigh everything with the scales.
Recipe (Cake tin ∅ 24cm):
90g brown sugar
50g cocoa powder
2 tsp baking powder
1 pinch salt
65g chopped walnuts
100g chopped dark chocolate
60g espresso / strong coffee
100g melted, plantbased butter
2 tsp vanilla extract
150g plantbased milk
1 tsp apple vinegar
2 tbsp fine chopped walnuts
2 tbsp chocolate drops
1 tbsp brown sugar
Baking: At 180° Celsius – for 35 to 40 minutes
Mix apple vinegar with plantbased milk give it a quick stir and then let it sit for a while. It will get a buttermilk consistency.
Put flour, sugar, cocoa powder, baking powder and salt all togehter in a bowl and mix it. Add the chopped walnuts and chocolate to the bowl.
Now add all the liquid ingredients, espresso, vanilla extract, melted plantbased butter and plantbased milk, to the bowl to get a smooth dough.
Mix up the walnuts,the chocolate and sugar for the topping.
Spread the spring form with some plantbased butter. Now spread the dough into the form. To finish it off, spread the topping over the dough.
Bake the cake at 180° Celsius for 35 to 40 minutes.
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