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Double Nut Chocolate Cake

Indulge in Decadence: Double Nut Chocolate Cake Recipe

This Double Nut Chocolate Cake combines rich chocolate and nutty pecans in a decadent dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 3 hours
Total Time 3 hours 52 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Hazelnut Liqueur opt for coffee or milk for a non-alcoholic version
  • 8 ounces Chocolate (semisweet or milk) choose high-quality chocolate for the richest taste
  • 1 cup Unsalted Butter substitute with equal amounts of margarine if needed
  • 1 cup Chopped Pecans walnuts or almonds can be used as substitutes
  • 2 cups All-Purpose Flour gluten-free flour works for a gluten-free version
  • 1 teaspoon Baking Soda ensure it’s fresh for effective leavening
  • ½ teaspoon Salt sea salt is a great alternative for an elevated taste
  • 1 cup Brown Sugar white sugar can replace it, though flavor changes slightly
  • 3 large Eggs flax eggs are a good vegan alternative
  • ½ cup Cocoa Powder ensure it’s unsweetened for balance
For the Frosting
  • 1 cup Chopped Hazelnuts use as an elegant finishing touch
  • 1 teaspoon Vanilla Extract consider using pure vanilla for a richer essence
For the Assembly
  • 1 cup Water
  • 1 tablespoon Vinegar substitution is not recommended to maintain cake tenderness

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups
  • measuring spoons
  • Electric mixer
  • Oven
  • Cake Pans
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with unsalted butter or cooking spray and line with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
  3. In a large bowl, beat 1 cup of unsalted butter until soft and creamy, about 2-3 minutes. Gradually add 1 cup of brown sugar.
  4. Add 3 large eggs one at a time, mixing well after each addition and scrape down the bowl.
  5. In a separate bowl, mix 1 cup of water and 1 tablespoon of vinegar. Alternate adding the dry mixture and wet mixture to the batter.
  6. Divide the batter into three equal parts. Pour two-thirds into two prepared pans and sift in ½ cup of cocoa powder to the remaining batter.
  7. Bake all three pans in the preheated oven for 19-22 minutes. Cool in pans for 10 minutes before transferring to wire racks.
  8. Melt 8 ounces of semisweet chocolate and ½ cup of unsalted butter together. Mix in 1 cup of chopped pecans and 1 teaspoon of vanilla extract.
  9. Brush each cake layer with hazelnut liqueur. Layer the cakes with frosting in between and on top.
  10. Allow the cake to set for at least 3 hours before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to keep the cake light and fluffy.

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