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–+ servings

Chocolate Walnut Loaf Cake

Carissa Erzen
This delicious chocolate walnut cake has both ground walnuts and chopped walnuts to add tons of nutty flavor to compliment the chocolate!
5 from 3 votes
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Prep Time 30 minutes
1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American, German
Servings 16 slices
Calories 388 kcal

Equipment

  • loaf pan
  • measuring cups and spoons
  • mixing bowls
  • whisk
  • Large Spoon or Spatula
  • hand mixer
  • food processor

Ingredients
  

  • 3 cups whole walnuts
  • 1 cup unsalted butter, softened to room temperature (2 sticks)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1½ cups all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon espresso powder or instant coffee powder (optional)
  • 2 teaspoon baking powder
  • ½ teaspoon table salt or fine sea salt
  • ⅓ milk dairy or non dairy milk work
  • ½ cup chopped dark chocolate or chocolate chips (optional)

Instructions
 

  • Preheat the oven to 350°F. Grease a 9-inch by 5 ½-inch (or similar sized) loaf pan.
  • In a mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
  • Grind 2 cups of the walnuts in a food processor. Set aside.
    Chop the remaining 1 cup of walnuts. Set aside.
    Optional: Spread the ground walnut flour onto a baking sheet and bake in the oven for 5 to 7 minutes, to toast it and deepen its nutty flavor. Set aside to cool.
  • In a stand mixer with a paddle attachment, or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar together until it is pale and fluffy, after 3 to 5 minutes.
  • Add one egg at a time, beating the mixture after each addition and scraping the sides of the bowl to ensure it’s evenly mixed in.
    Then add the vanilla and mix again.
  • Gradually add the ground walnuts, one large spoonful at a time, to the butter mixture while mixing on low speed.
  • Add the flour mixture and mix with a large spoon or spatula to combine.
  • Add the milk and mix on a medium speed until the batter is evenly mixed. Scrape the sides of the bowl to ensure there are no pockets of dry flour.
  • Fold in the chopped chocolate and remaining chopped walnuts.
  • Spread the batter into the greased loaf pan.
  • Bake for 65 to 80 minutes, until a wooden skewer or knife comes out clean when inserted into the center of the cake.
    Cool the cake on a cooling rack, then slice and enjoy!!

Notes

  • Note: This cake is really a mix between quick bread and a loaf cake. It has a really soft texture, like cake. But the exterior gets a little crispy, like a delicious quick bread.
  • Don’t Overmix: Overmixing the cake batter can make the cake tough and gummy. Once you add the flour and cocoa powder mixture, mix the batter with a large spoon or spatula just until there are no visible pockets of dry ingredients.
  • Don't Overbake: If you notice that the top of the cake is starting to get brown before the cake is done baking, loosely cover the top with aluminum foil to prevent the top from overbaking or burning.
  • Storing: Wrap leftover hazelnut cake tightly in plastic cling wrap, and store at room temperature for up to 5 days.
  • Freezer: Freeze this loaf cake by wrapping the whole loaf or individual slices in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months.

Nutrition

Serving: 1sliceCalories: 388kcalCarbohydrates: 30gProtein: 7gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 72mgSodium: 146mgPotassium: 184mgFiber: 2gSugar: 17gVitamin A: 427IUVitamin C: 0.3mgCalcium: 75mgIron: 2mg
Keyword loaf cake, walnut chocolate cake
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