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Chocolate Walnut Cake

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.

Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 People
Author Chandrima

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

  1. Before I start all the ingredients were at room temperature.

  2. 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.

  3. 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.

  4. Mix in walnuts and chocolate chips into this. Pour the cake batter into the prepared cake pan.

  5. 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.

  6. 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.

  7. 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.