Like comfort food, this is a comfort Cake. It’s a lactose-free cake, perfect for those people who are lactose intolerant. The best part of this Chocolate Walnut Cake is you need One bowl and 10 minutes only to whisk it up. Chocolate and Walnuts always made for each other, so, expect deliciousness in each crumb. This is a keeper, hope you’ll enjoy baking it just the way I do. It’s a family favourite cake that I bake quite often. One cup of coffee and a few slices of this Cake, my day has been made. 🙂
One Bowl Chocolate Walnut Cake
A copycat version of Monginis's popular one-bowl Chocolate Walnut Cake. This delicious cake can be whisked up in minutes by using pantry staple ingredients.
Ingredients
- ¾ cup- All-purpose flour/Maida
- ¼ cup- Unsweetened cocoa powder
- 1 tsp- Baking powder
- ¼ tsp- Salt
- ¾ cup- Brown/White caster sugar (powdered sugar)
- 1 tsp- Vanilla extract
- 2- Eggs
- ½ cup- Olive oil/Vegetable oil
- ¼ cup chopped + more for sprinkling on top- Walnuts
- ¼ cup + more for sprinkling on top- Chocolate chips
Instructions
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Before I start all the ingredients were at room temperature.
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Preheat oven to 180 degrees C. Prepare a 7.5” loaf pan by greasing with oil and place a piece of baking paper at the bottom of the pan.
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In a bowl, add all the dry ingredients (flour, cocoa powder, baking powder, salt, and sugar), whisk well. Next to add eggs, oil and vanilla extract. Whisk well until a smooth, lump-free batter forms. Don’t whisk for a longer time.
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Mix in walnuts and chocolate chips into this. Pour the cake batter into the prepared cake pan.
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Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles. Sprinkle some walnuts and chocolate chips on top. Bake for 40-45 minutes. Check for the doneness after the first 30 minutes of baking, insert a sharp knife in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again.
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Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until cools completely.
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When cooled, slice, serve and enjoy!
Recipe Notes
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- During the baking time when the cake browns perfectly on top (after 30 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning on the top.
- Store the cake slices in an airtight container and keep refrigerated, consume within a week.
excellent
Thank you! 🙂
Any substitute for eggs?
Hi Havovi! You can use flaxeeds powder to substitute eggs. Check this recipe for reference http://notoutofthebox.in/2016/04/cinnamon-carrot-muffins/
Awesome.
I just have a question, can I use butter instead of oil? If yes then how much?
Hi Sreetama! Yes, you can use melted butter in the same quantity mentioned for the oil here.
Tried this cake just now …..came out very hard and crusty not nice at all. The batter was very thick .
Hi Dipti! Sorry to hear that…The problem here was baking time, cake comes crusty and hard if over baked. Did you check for the doneness after first 30 minutes as I’ve mentioned in the recipe? Thick batter is not a problem with any cake recipe, and it has no relation with the softness of a cake. This one is neither a thin battered cake, nor a very thick one, I hope you’ve used measurement cups. Better luck next time.
Yes I did check the cake in 30 mins and covered it with a foil . I used 250 ml cup measure . This I think is a standard measure for most cakes as yur recepie does not specify the measure u have used.
Dipti I follow 1 cup= 250 ml measurement too. Rest I’ll repeat what I’ve said earlier, an over baked cake comes out dry. This is a tried and tasted old family recipe. Every oven works a bit differently that is what I believe.
Made this yday. It came out beautifully. As you said, the trick is not letting it over bake. Thanks for a great recipe Chandrima.
Hi Malati! Glad to know that you liked it…Happy Baking! 🙂
What is the brand of olive or vegetable oil which we should use for baking cake.Which would br perfect?
Also for some cakes i see that even after baking perfectly the downmost portion of the cake is a little more sticky when it comes in mouth.Does this means i should increase the temperature or increase cooking time?Cake was baked nicely but onky the down portion has this problem.I am using an Lg oven.
Hi Aiswarya,
You can use any good branded oil for baking. There is no such perfect oil, just use the vegetable oil you cook with every day. For that downmost portion’s stickiness, I would suggest make it sure that you cool the cake on a cooling rack every time after baking, because a cake keeps cooking inside during the process of cooling and this cooling time is an important factor for the inside texture of a cake. Temp decreasing, increasing wouldn’t help into this. Hope this will help, Happy Baking. 🙂
hii can i bake this cake in microwave???
Hi Ritika, Yes, you can. Use the convection mode while baking in a Microwave.
How can I replace eggs ?(not flaxseeds) and this recipe make how much qty of cake?
Hi Pankhuri, I’ve other eggless cake recipes on my blog which you can try, this cake cannot be baked without eggs. This cake will yield 7-8 slices.
Hi..want to make this cake for a family get together..but I need at least 40 pieces..how do I use the measures..can you please send me the measurements for such a big cake?
Hi Gerry, I was travelling that’s why couldn’t able to answer your query earlier. You can always add up the amount of ingredients by doubling them as per your requirement for a bigger cake.
Made cupcakes from this batter , turned out wonderful 👌🏻👌🏻
Thanks 😊
Hi Rivya, I’m glad to hear that. Happy Baking! 🙂
Hi, i would really love to bake this cake. Can you please tell the exact temperature? My microwave temperature settings are 200°, 170°,140° and so on. Also, we don’t have to preheat the microwave?
Hi Angira, You can bake the cake at 170 degrees C if it’s a fixed temp. showing on your microwave oven, baking time will be longer as you’re reducing the temp. here. Bake the cake by selecting the convection mode, and preheat the oven after setting the temp, until you hear the first beep that should take 2-3 minutes. Hope this helps, Happy Baking!
Superb recipe. Loved the flavour. I didn’t put vanila essence as I didn’t have it but still the cake turned out to be yummy. Thanks for sharing.
Awesome recipe. Me and my husband ❤️ this cake!
Hi. I have baked this cake twice following your recipe and each time it turned out to be excellent! This was my first ever baking attempt.
Thank you
Hi Richa, I’m so happy to hear your experience with the recipe, thank you for sharing!
Hi I made my first attempt cake with this recipe and it was a success. Thank you so much
Thank you for this recipe. It is an easy cake and turned out perfect!!
Hi Swati, I’m glad to hear that the recipe turned out well, Happy Baking! 🙂
Hi, my cake turns out lovely! It just always sinks from the center. Any suggestions
Regards,
Nargis
Hi Nargis, I’m glad to hear that you liked the recipe. 🙂 The rising issue of cake might be temperature related, however, add 1/4 tsp more baking powder to this recipe when you’ll make the cake next, and let’s see how it turns out, Happy Baking!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.