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 spread 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 together. 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 measure the liquid ingredients in grams so that you can weigh everything with the scales.
Enjoy!
Recipe (Cake tin ∅ 24cm):
220g flour
80g sugar
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, plant-based butter
2 tsp vanilla extract
150g plant-based milk
1 tsp apple vinegar
Topping:
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 plant-based 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 together 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 plant-based butter, and plant-based milk, to the bowl to get a smooth dough.
Mix up the walnuts, the chocolate, and sugar for the topping.
Spread the springform with some plant-based 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.
Done!
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