Easy Walnut Cake with Chocolate Glaze
A moist, tender walnut cake made with simple pantry ingredients and topped with a rich chocolate glaze. The coffee enhances the nutty flavors while keeping the cake incredibly soft. Perfect for celebrations or weekend baking when you want an impressive dessert without complicated techniques. The generous amount of ground walnuts gives this cake its distinctive texture and earthy flavor that pairs beautifully with the glossy chocolate topping.
Ingredients
- 12 eggs
- 2 ½ cups sugar
- ¾ cup oil
- 1 tablespoon coffee, dissolved in 1/4 cup hot water
- 2 ½ cups Mishpacha Flour
- 1 ½ cups ground walnutsground almonds1:1nut-free
nutty flavor changes
- 3 teaspoons Haddar Baking Powder
- 2 tablespoons margarine
- 2 tablespoons Gefen Light Corn Syrup
- 2 tablespoons water
- 1 cup chocolate bits, such as Gefen Mini Chocolate Chips
Instructions
- 1
Beat eggs very well and add sugar
- 2
Reduce speed and add oil and coffee
- 3
Slowly add dry ingredients, mixing well
- 4
Pour into 10 x 16 inch pan
- 5
Bake at 350 degrees Fahrenheit for one hour
- 6
Combine all glaze ingredients in saucepan
- 7
Bring to a boil over low-medium heat, stirring constantly until mixture is of desired consistency
- 8
Pour over cake immediately
Tips
Room temperature eggs will beat to greater volume and create a lighter cake texture
Test doneness with a toothpick inserted in center - it should come out with just a few moist crumbs
Let the glaze cool slightly before pouring to prevent it from being too thin
Good to Know
Cover and store at room temperature for up to 3 days
Cake can be made 1 day ahead without glaze, wrap well
Serve at room temperature, cut into squares
Common Mistakes
Don't overmix after adding flour to avoid tough cake
Pour glaze while still warm for best coverage and shine
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
FAQ
Can I make this without the coffee?
Yes, substitute the coffee mixture with an equal amount of water or milk. The coffee enhances flavor but isn't essential to the cake structure.
What if I don't have corn syrup for the glaze?
You can substitute honey or golden syrup in equal amounts, or use 3 tablespoons sugar dissolved in the water for a simpler glaze.
How long will this cake keep?
The glazed cake stays fresh for 3 days covered at room temperature, or can be frozen for up to 3 months without the glaze.