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.
Before I start all the ingredients were at room temperature.
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.
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.
Mix in walnuts and chocolate chips into this. Pour the cake batter into the prepared cake pan.
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.
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.
When cooled, slice, serve and enjoy!