Retro walnut cake with chocolate – today you won’t find such a taste even in the most expensive pastry shop! Homemade and damn delicious

You’ve hit on a nostalgic favorite! Retro walnut cakes with chocolate have a unique, rich flavor that’s hard to replicate. It’s that classic homemade taste that often surpasses even the fanciest bakery creations. Here’s a recipe that captures the essence of that retro delight:

Retro Walnut Chocolate Cake

Ingredients:

• For the Cake:
  • 200g (7oz) walnuts, finely ground
  • 150g (5.3oz) all-purpose flour
  • 150g (5.3oz) granulated sugar
  • 4 eggs, separated
  • 100g (3.5oz) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 150ml (5oz) milk
  • 150ml (5oz) vegetable oil
  • 1 teaspoon vanilla extract
• For the Chocolate Cream:
  • 200g (7oz) dark chocolate (at least 50% cocoa)
  • 200ml (7oz) heavy cream
  • 100g (3.5oz) unsalted butter, softened
  • 2 tablespoons rum (optional)
• For Garnish:
  • Walnut halves or chopped walnuts
  • Chocolate shavings

Instructions:

1. Prepare the Cake:
   • Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan.
   • In a bowl, combine ground walnuts, flour, cocoa powder, baking powder, and salt.
   • In a separate bowl, whisk egg yolks with sugar until pale and creamy.
   • Add milk, oil, and vanilla extract to the egg yolk mixture.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
   • Pour the batter into the prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool completely in the pan before removing it. 2. Prepare the Chocolate Cream:  
   • Heat the heavy cream in a saucepan until it just begins to simmer.
   • Remove from heat and add the dark chocolate, stirring until melted and smooth.  
   • Let the chocolate mixture cool to room temperature.
   • In a bowl, cream the softened butter until light and fluffy.
   • Gradually add the cooled chocolate mixture to the butter, mixing until smooth and creamy.
   • Add rum if wanted.
2. Assemble the Cake:
   • Slice the cooled cake horizontally into two or three layers.
   • Spread a layer of chocolate cream onto each cake layer.
   • Assemble the cake layers.
   • Cover the entire cake with the remaining chocolate cream.
3. Garnish:
   • Decorate the cake with walnut halves or chopped walnuts and chocolate shavings.
   • Refrigerate for at least 1 hour before serving.

Tips for that Retro Flavor:

• High-Quality Walnuts: Use fresh, high-quality walnuts for the best flavor.
• Real Butter: Don’t substitute the butter in the cream. It’s essential for that rich, old-fashioned taste.
• Rum: The rum in the cream adds a classic, nostalgic touch.
• Simple Decoration: Keep the decoration simple and classic, focusing on the walnuts and chocolate.