Chocolate Nut Cake

5 from 1 vote

This is the ultimate chocolate cake recipe! A perfectly moist chocolate cake, drizzled in a silky chocolate and whole nut sauce that will not disappoint.

Prep Time45

Cook Time45

Course: Cakes

Cuisine: American

Servings: slices

Calories: 385kcal

Author: Cat Spiller

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!

Nutrition