There is something so comforting about the classic, un-pretentious, homemade chocolate cake that I would, at any given time, trade a fancy plate of dessert for a generous slice of a rich and moist chocolate cake. Add to it walnuts – and you have a winning combination! The chocolate-raisin pair is good for chocolates, but for chocolate cakes, my first choice is sure to remain walnuts. Here’s my recipe, just in time for Valentine’s Day.
All You Need is Love,
But a Little Chocolate Now and Then Doesn’t Hurt
– Charles M. Schulz
Being a lacto-vegetarian who loves to bake, my pantry almost always has an egg replacer powder as a staple. But this particular chocolate recipe does not call for it. The rich condensed milk makes the cake super moist and the cake rises beautifully.
What You Will Need:
- Condensed Milk – 14 oz /400 ml can
- Melted White Butter – 8 tbsp
- Water or Milk – 10 tbsp (or more if required to attain the desired consistency of the batter)
- Vanilla – 1 tsp
- Flour – 1-1/2 cups
- Cocoa Powder – 1/2 cup
- Baking Powder – 2 tsp
- Salt – a pinch
- Walnuts, broken into small pieces – 3/4 cup
I have broken down the ingredients into dry and wet ingredients to make it super simple to make this cake.
1. Mix all the wet ingredients and beat well using a spatula or an electric beater or a stand mixer.
2. Place a sieve over the bowl containing your wet ingredients. Add all the dry ingredients, except the walnuts into the sieve and then sieve them into the wet ingredients. Beat well to mix.
3. Fold in the walnuts.
4. Pour the batter into a greased pan and bake in a pre-heated oven on 320°F or 160°C for 40-50 minutes or until done.
5. The recipe halves and doubles very well should you need to change the proportions.
6. Cool and dust cake with sieved fine sugar to serve.