This Chocolate Nut Cake recipe is for an easy chocolate bundt cake covered in two sauces. The first; is a sweet milk sauce to keep the cake extra moist and the second is a silky melted chocolate sauce made with whole-nut chocolate bars.
I love this recipe because it is so easy and quick to make! This is actually one of the first cakes I learnt to bake and I’ve used this recipe countless times, so you can trust it too! This chocolate cake is great to make for birthdays, as a dinner party dessert, or as a Sunday treat!
This easy double chocolate bundt cake recipe with nuts rides the line between chocolate cake and chocolate pudding. It is moist, super moist, and this is guaranteed because this recipe has not one but two sauces that add that extra moistness. One sauce is poured onto the cake as soon as it leaves the oven, and the second sauce is poured over once the cake is cooked. Dry cakes, move aside. Pudding-type cakes, we are here for you!
If you love trying out different chocolate cake recipes, try out this Naked Chocolate Cake, this recipe for a Chocolate Chip Loaf Cake, or this Vanilla and Chocolate Cake.
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Ingredients
To make this easy chocolate and nut cake, you will need the simple ingredients listed below. Remember always to use fresh room temperature ingredients when baking.
- Granulated white sugar
- Cake flour
- Salt
- Baking powder
- Extra-large eggs
- Vanilla extract
- Unsweetened cocoa powder
- Boiling water
- Sunflower oil
- Evaporated milk
- Milk chocolate
- Whole nuts
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 like sunflower or canola oil.
Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs; weigh the eggs you have and adjust accordingly.
Milk chocolate – this will be used for the chocolate sauce, be sure you are choosing 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 quantities.
Instructions
Follow the simple steps below to make this delicious chocolate cake. First, you will make the easy chocolate sponge cake, then the sweet milk sauce that is poured over the cake shortly after it is baked, and finally the chocolate sauce. Adding both these sauces to this cake ensures that you'll have a perfectly moist cake.
Instructions for cake
STEP 1: Prepare tins. Preheat the oven to 180°C (350°F) and prepare a bundt cake pan with butter and a dusting of flour.
STEP 2: Sift dry ingredients. In a medium bowl, sift together the flour, salt, sugar, and baking powder.
STEP 3: Mix cocoa and water. In a small jug, combine the boiling water and cocoa powder. Stir until the cocoa powder has dissolved. Set aside to cool.
STEP 4: Combine oil and egg yolks. 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 5: Add the dry ingredients. Add the sifted dry ingredients to the yolk and cocoa mixture, and use a spatula to combine until a thick batter forms.
STEP 6: Whip egg whites. 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 7: Add whites to the cake batter. 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 8: Bake. 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.
Instructions for sauce
STEP 1: Heat sugar and evaporated milk. In a small saucepan set over medium heat, add the sugar and evaporated milk, and heat until the sugar has dissolved.
STEP 2: Pour over the cake. 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.
Instructions for chocolate sauce
STEP 1: Melt chocolate. 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 2: Pour the sauce over the cake. 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!
Hint: the first sauce needs to be poured over the cake as soon as it's out of its tin, while the chocolate sauce must be added only after the cake has cooled so that it doesn’t run down the sides of the cake.
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.
Equipment
You don’t need any fancy equipment to make this recipe, just a hand-held electric mixer or a stand mixer, large mixing bowls, and a bundt cake tin.
I recommend using an accurate kitchen scale when baking for the best results, rather than relying on cup measurements.
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!
This cake can be frozen. Do this by slicing the cake and then wrapping each piece of cake in plastic wrap and placing them in the freezer. Store for up to three months, and defrost before consuming.
Top Tips
For the best results, follow the tips below to make sure your chocolate nut cake comes out perfectly!
- Regardless of the tin you have, always make sure you brush it with melted butter then dust it with flour so that the cake releases easily. Getting this right is the most important step to the success of this rustic 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 of the cake and create a pool of sauce on the cake plate.
FAQ
The eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.
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.
Related
Looking for other recipes like this? Try these:
This is the perfect recipe to master if you’re someone who loves arriving at an event with a cake in hand! From start to finish this cake takes about 2 hours to make, including baking time which is great when you are in a rush!
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!
If you love this rich chocolate cake recipe as much as I do, please leave a comment and star review below – I would love to hear from you!
Don’t forget to sign up for the newsletter and follow along @with_love_kitty to make sure you never miss any new recipes.
Happy Baking
With Love,
Kitty
📖 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
Sauce
- 100 g sugar white, granulated
- ⅓ tin ideal milk
Chocolate Sauce
- 300 grams Cadburys whole nut chocolate
- ⅔ 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.
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!
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