This Chocolate Nut Cake recipe is for an easy chocolate bundt cake perfect for beginner bakers! It can be ready in just over an hour, and you don't need any decorating skills!
If you love recipes with chocolate and nuts, don't miss out on this Hot Fudge Brownie Sundae!
Why This Chocolate Nut Cake Recipe Works
- Recipe name: Chocolate Nut Cake
- Ready in: 1hr 30 minutes
- Serves: 12 slices
- Main ingredients: Whole nut chocolate, evaporated milk, flour, sugar, eggs, cocoa powder, and baking powder.
- Perfect for: An easy chocolate cake recipe that can be ready in just over an hour!
- Why I love it: This cake is super moist, drenched in two sauces! A sweet milk sauce to keep the cake extra moist, and a silky melted chocolate sauce made with whole-nut chocolate bars.
- Calories: 385kcal
SUMMARIZE & SAVE THIS CONTENT ON
This easy chocolate nut cake is a rich double-chocolate bundt cake that sits perfectly between chocolate cake and chocolate pudding. This recipe works as a birthday cake and a dinner-party dessert!
If you love chocolate cake recipes, try this Naked Chocolate Cake, this Chocolate Chip Loaf Cake, or this Vanilla and Chocolate Cake.
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Key Ingredients
- Cake flour - For this recipe, you will be using cake flour or all-purpose flour. You can also use self-raising flour, just leave out the baking powder.
- Sunflower oil - This cake recipe uses oil instead of butter for extra moistness! Use a neutral-tasting vegetable oil, such as sunflower or canola.
- Milk chocolate - Used for the chocolate sauce; choose a quality, great-tasting milk chocolate bar or chocolate chips for this recipe. I used Cadbury Wholenut Milk Chocolate for this recipe.
- Whole nuts - Choose hazelnuts or whole nuts to decorate this cake. Walnuts, pecans, or any other nuts will also work for this recipe. I didn't add extra nuts because I used chocolate bars filled with nuts, but you may want to add extra.
See the recipe card for full information on ingredients and quantities.
Variations
You can choose to get creative with the chocolate and nuts that you use for this cake! Walnuts, pecans, almonds, and even Brazil nuts will work wonderfully with this recipe.
To see how to turn this chocolate cake into an Easter celebration cake, have a look at this Chocolate Easter Egg Cake recipe.
How to Make a Chocolate Nut Cake
Chocolate Bundt Cake
- Step 1: Preheat the oven to 180°C (350°F), butter a bundt cake pan, and dust it with flour. In a small jug, combine the boiling water and cocoa powder. Stir until the cocoa powder has dissolved. Set aside to cool. In a separate bowl, add the oil, vanilla extract, and egg yolks. Stir to combine using a rubber spatula. Add the cooled cocoa mixture and stir again, do not beat.
- Step 2: In a medium bowl, sift together the flour, salt, sugar, and baking powder.
- Step 3: Add the sifted dry ingredients to the yolk and cocoa mixture, and use a spatula to combine until a thick batter forms.
- Step 4: Add the egg whites to a bowl of an electric mixer fitted with a whisk attachment. Beat at low speed, to begin with, and then at medium-high speed until stiff peaks form.
- Step 5: Use a large spoon to add a quarter of the whisked egg whites to the cake batter, and fold this in until the batter has loosened and the mixture is well combined. Add the remaining egg whites and fold to combine.
- Step 6: Pour the cake batter into the prepared pan and bake in a preheated oven for 45 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 10 minutes before turning it onto a cake plate.
Sauces
- Step 1: In a small saucepan over medium heat, add the sugar and evaporated milk, and heat until the sugar dissolves.
- Step 2: Use a large skewer to poke holes all over the cake, then pour the sauce slowly over it while the cake is still warm. Allow the cake to cool to room temperature before making the final chocolate sauce.
- Step 3: Add the chopped milk chocolate and the remaining evaporated milk to a small saucepan set over medium-low heat, and allow the chocolate to melt slowly while stirring occasionally.
- Step 4: Once the sauce has melted, pour it over the entire cake, allowing it to drip down the sides. Serve and enjoy!
How to Prepare a Bundt Cake Pan
Bundt cakes are only stress-free if you know they'll come out of the tin! My way of ensuring this happens is by brushing the entire tin (don't miss any crevices!) with melted butter, then sprinkling flour into the tin, rotating and tapping it to make sure the surface is coated with a thin layer of flour. Then turn the tin upside down to remove any excess flour.
Storage
Store any leftover cake in an airtight container at room temperature for up to 4 days. If it is very hot, choose to store the cake in the fridge. This is one recipe where the cake tastes great straight from the fridge!
Expert Tips
- Regardless of the tin you use, always brush it with melted butter, then dust it with flour so the cake releases easily. Getting this right is the most important step to the success of this cake.
- After preparing the tin, tap the edge of the tin on a work surface to remove any excess flour.
- Use an oven thermometer to test the true temperature of your oven.
- Turn your bunt cake out onto a cake plate 10 minutes after it has finished baking; if it sits too long in the tin, it can get stuck.
- Only pour the chocolate sauce onto the cake once it has cooled properly; otherwise, it will run down the sides and create a pool on the cake plate.
Chocolate Nut Cake FAQs
I always recommend using a kitchen scale rather than cups when baking, this way you can ensure you've measured properly and that your baked goodies come out perfectly.
Yes, you can just remember that the baking time may need to be adjusted. Smaller, deeper cakes will need more time in the oven, while larger, shallower cakes will need less time. Read this post, How To Tell When a Cake is Done Baking, for some extra tips!
This cake can be frozen. Do this by slicing the cake, wrapping each piece in plastic wrap, and placing it in the freezer. Store for up to three months, and defrost before consuming.
Yes, simply omit the nuts to make a nut-free chocolate cake. The texture will still be rich and moist thanks to the chocolate sauces.
I love the combination of the soft chocolate sponge, silky milk chocolate sauce, and toasted nuts! Serve this cake with a scoop of vanilla ice cream, and you'll have everyone at the table asking for seconds, and then takeaways! For more delicious chocolate cake recipes, you have to read this post, The Best Chocolate Cake Recipes for Beginners.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these White Chocolate Crème Brûlées!
📖 Recipe
Chocolate Nut Cake
Equipment
- 1x Bundt cake pan
Ingredients
Chocolate Cake
- 200 g sugar white, granulated
- 180 g cake flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 120 ml sunflower oil
- 60 ml boiling water
- 25 g cocoa powder
- 4 eggs extra-large, seperated
Milk Sauce
- 100 g sugar white, granulated
- ⅔ tin ideal milk
Chocolate Sauce
- 300 grams Cadburys whole nut chocolate
- ⅓ tin ideal milk
Instructions
Chocolate Cake
- Preheat the oven to 180°C (350°F) and prepare a bundt cake pan with melted butter and a dusting of flour.
- In a medium bowl, sift together the flour, salt, sugar, and baking powder.
- In a small jug, combine the boiling water and cocoa powder. Stir until the cocoa powder has dissolved. Set aside to cool.
- In a separate bowl, add the oil, vanilla extract, and egg yolks. Stir to combine using a rubber spatula. Add the cooled cocoa mixture and stir again, do not beat.
- Add the sifted dry ingredients to the yolk and cocoa mixture, and use a spatula to combine until a thick batter forms.
- Add the egg whites to a bowl of an electric mixer fitted with a whisk attachment. Beat at low speed, to begin with, and then at medium-high speed until stiff peaks form.
- Use a large spoon to add a quarter of the whisked egg whites to the cake batter, and fold this in until the batter has loosened and the mixture is well combined. Add the remaining egg whites and fold to combine.
- Pour the cake batter into the prepared pan and bake in a preheated oven for 45 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 10 minutes before turning it onto a cake plate.
Milk Sauce
- In a small saucepan set over medium heat, add the sugar and evaporated milk, and heat until the sugar has dissolved.
- Use a large skewer to poke holes all over the entire cake, and pour the sauce slowly over the cake while the cake is still warm. Allow the cake to cool to room temperature before making the final chocolate sauce.
Chocolate Sauce
- Add the chopped milk chocolate and the remaining evaporated milk to a small saucepan set over medium low heat, and allow the chocolate to melt slowly while stirring occasionally.
- Once the sauce has melted pour the melted chocolate sauce over the top of the whole cake, allowing the sauce to drip down the sides of the cake. Serve and enjoy!
Notes
- After preparing the tin, tap the edge of the tin on a work surface to remove any excess flour.
- Wait for the cake to cool slightly before adding the second sauce, otherwise it will run off the cake too quickly.
Val says
The best chocolate cake recipe I’ve made, and so easy too!