Dark Chocolate Walnut Cake


Recommended Hamilton Beach® Product:  Hand Mixers

  • 8 oz. semi-sweet baking chocolate
  • 1 cup (2 sticks) butter or margarine
  • 1 cup sugar
  • 5 eggs, separated
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened baking cocoa
  • 1 cup finely ground walnuts


  • 3 oz. semi-sweet baking chocolate
  • 1/4 cup milk


  1. Preheat oven to 350°F.
  2. In the top of a double boiler, over simmering water, melt chocolate. Set aside and cool slightly.
  3. In a small mixing bowl, using whisks, beat egg whites stiff but not dry. Set aside.
  4. In large mixing bowl, on medium speed, cream butter and sugar until fluffy. Add egg yolks, one at a time. Combine flour and cocoa. Reduce to low speed, then add flour mixture to butter/egg mixture and mix until blended. Add chocolate and nuts and mix. On low speed add half of beaten egg whites to chocolate mixture. Fold in remaining whites by hand.
  5. Pour mixture into greased and flouredtube or bundt pan. Bake at 350°F for 50 minutes.
  6. The cake will not rise to the top of the pan. A crust will form on the top but the center will be moist.
  7. Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze.
  8. To make glaze, combine chocolate and milk in a small saucepan over low heat. Stir occasionally until melted, then spoon over top of cake, letting glaze drip down sides.

Serves:  8



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