Chocolate-Bottom Walnut Cake

Chocolate-Bottom Banana Squares is a very popular bake among the bloggers recently.  So I decided to jump on the bandwagon to bake a Chocolate-Bottom cake.  However, I decided to use walnuts instead of bananas.  The recipe ‘Soft Walnut Chocolate Cake’ from Doris of Tested and Tasted shall be used to add to my baking portfolio.

I used a 6” round cake pan and a 7” x 1.5” round alumnimum foil disposable case for this recipe.

This recipe is adapted from Doris of  Tested and Tasted ‘Soft Walnut Chocolate Cake’.  The ingredient amount has been adjusted and tweaked.  Click here for the original recipe from Doris.

Am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.

Ingredients

(A)

5 eggs

32ml cold water

1tsp ovalette

150g caster sugar

200g cake flour

1tsp baking powder

(B)

200g butter

1tsp vanilla extract

(C)

80g chopped walnuts

60g chocolate rice

(D)

Chocolate emulco

Method

1. Preheat oven at 170 degrees.

2. In a mixing bowl whisk ingredient (A) at top speed until the mixture turn thick and fluffy.  Leave aside.

3. In another bowl, beat the butter and vanilla extract until light and creamy.

4. Mix the creamy butter and the egg mixture from step 2 together until well blended ( Mix at low speed ).

5. Take 1/3 of the batter to mix slowly with 1/3 portion of chopped walnuts and chocolate emulco.   Pour this chocolate batter as the base into the prepared tin.

6. Add chocolate rice and the remaining chopped walnuts to the remaining white batter. Mix slowly. Pour the white batter on top of the chocolate batter and decorate with some chocolate rice.

7. Bake in preheated oven for 35-45 minutes or until well done.

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2 thoughts on “Chocolate-Bottom Walnut Cake

  1. Wouw!! You really great … making a bit twist, and your cake even better looking than mine. Great job! Hope you like it!

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