This recipe offers a rich and moist chocolate cake with a delightful walnut crunch, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
Grease and flour a 10-inch Bundt pan to prevent sticking.
Use a non-stick spray with flour for an easy release.
In a large bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air, which helps the cake rise.
Add the eggs one at a time, beating well after each addition.
Ensure each egg is fully mixed before adding the next.
Mix in the cocoa powder and flour until just combined.
Avoid overmixing to keep the cake tender.
Fold in the chopped walnuts gently.
Coat the walnuts in a bit of flour to prevent them from sinking.
Pour the batter into the prepared Bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Run a knife around the edges of the pan to help release the cake.
To make the glaze, whisk together powdered sugar, cocoa powder, and milk until smooth.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the cooled cake and let it set before serving.
Place parchment paper under the rack to catch excess glaze.
Slice and serve your delicious chocolate walnut Bundt cake.
Pair with a scoop of vanilla ice cream for an extra treat.
Nutze unsere App für das beste Erlebnis
