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Chocolate walnut cake slice
Unique and tasty homemade chocolate walnut cake

Chocolate Walnut Sponge Cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is a pillar of classic baking: part of the rich, buttery sponge family where ground walnuts don't just add flavor, but replace some of the flour to make the crumb moister and more tender. The oils from the walnuts and the cocoa butter in the chocolate ensure the cake stays fresh for days.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 680 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Springform Pan - Ideal size for this amount.
  • Electric Mixer - For creaming butter and sugar.
  • Sifter - For dry ingredients.
  • Wire Rack - For cooling.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts

Instructions

1 ✓

Preheat the oven to 350°F (180°C). Line the bottom of the cake pan with parchment paper and lightly grease the sides.

Tip: A hot oven is essential to activate the baking powder, which is responsible for the cake's rise.
2 ✓

Break the chocolate into a bowl and melt over a double boiler or in the microwave. Set aside to cool slightly.

Tip: If using a double boiler, ensure the bowl doesn't touch the water to prevent scorching.
3 ✓

In a bowl, combine the flour, baking powder, salt, and ground walnuts.

Tip: Toasting the walnuts in a dry pan before grinding gives a much more intense, roasted flavor.
4 ✓

Cream the softened butter with the sugar until pale and fluffy (3-4 minutes), then add eggs one by one, mixing thoroughly after each.

Tip: This stage incorporates air. If the eggs are cold, the butter may curdle, but adding flour usually fixes this.
5 ✓

Pour in the lukewarm melted chocolate, vanilla, and milk. Mix until smooth.

Tip: If the chocolate is too hot, it will melt the butter cream and the batter will lose its aerated structure.
6 ✓

Fold in the flour-walnut mixture using a spatula. Mix only until the flour disappears.

Tip: Do not use an electric mixer for this step! Overmixing makes the sponge tough.
7 ✓

Spread the batter into the pan and bake for 35-40 minutes. Test with a toothpick; it should come out clean.

Tip: If the top browns too quickly but the inside is raw, cover loosely with foil for the remaining time.
8 ✓

Let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar before serving.

Tip: The rack allows steam to escape from the bottom, preventing a soggy crust.

Recipe FAQ

Why did the top crack?
The oven was likely too hot, causing the crust to set before the inside finished rising.
Can I substitute the walnuts?
Yes, equal amounts of ground almonds or hazelnuts work perfectly.
Why is the cake dense?
You might have overmixed after adding the flour. This strengthens the gluten too much, making the cake rubbery.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs (room temperature)
  • 7 tbsp Unsalted Butter (softened)
  • 1/2 cup Whole Milk
  • 2 tsp Baking Powder
  • 7 oz Dark Chocolate
  • 1 1/2 cups Ground Walnuts
  • 1 tsp Vanilla Extract
  • 1/4 cup Confectioners' Sugar (for dusting)
  • 1 pinch Salt