Best Quick Chocolate Nut Cake Recipes

VIENNESE CHOCOLATE-NUT CAKE

Viennese Chocolate-Nut Cake image

Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.

Provided by christlk

Categories World Cuisine Recipes European Austrian

Time 1h30m

Yield 10

Number Of Ingredients 8

Ingredients

1 ¼ cups margarine
1 ¼ cups white sugar
4 eggs
1 cup all-purpose flour
1 cup cornstarch
1 cup ground hazelnuts
6 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g

CHOCOLATE NUT LOVERS CAKE

Chocolate Nut Lovers Cake image

I know, trust me! Scrumptious, moist, dripping with ganache and loaded with nuts... I made this cake with my mom in mind. My mom has the biggest sweet tooth I have ever seen! Her favorite combination is chocolate and nuts, so I figured I would combine the two just for her! I do love my mommy! This is a very easy cake to...

Provided by Didi Dalaba

Categories Cakes

Time 55m

Number Of Ingredients 20

Ingredients

CAKE
2 c granulated sugar
1 1/4 c milk
2 eggs
3/4 c canola oil
2 tsp vanilla extract
2 Tbsp vinegar (white)
3 c flour
1/4 c + 2 tbsp unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
GANACHE FILLING/FROSTING
1 c heavy cream
1 c semi-sweet chocolate chips
1 c milk chocolate chips
1 Tbsp kahula liquor or any other coffee liquor (can use vanilla extract if you like)
1 pkg turtle chocolates (or any other chocolate caramel nut candy like snickers)
1/4 c honey roasted peanuts
TOPPING
1/2 c honey roasted peanuts

Steps:

1. -Dice your turtle candies in half and place them in your food processor along with your honey roasted peanuts and roughly chop them, set aside. -Place your topping peanuts in food processor, roughly chop again and set aside. -Preheat oven to 350F.
2. -In mixer bowl (or with a mixer and a large bowl), add your dry ingredients whisk a few times to make sure cocoa powder is nicely distributed, and then add your wet ingredients. Mix well until well blended. -Pour into 2 greased 9" round cake pans, dividing evenly. Bake 26-28 minutes, or until cake tester inserted in center comes out clean. Let cakes cool in pans 15-20 minutes, then unmold onto racks to cool completely.
3. -Meanwhile, in a 2 quart bowl, combine the heavy cream, semisweet chocolate chips and the milk chocolate chips. Heat in a microwave oven on high for 1-1/2 to 2 minutes, or until melted and smooth when stirred. Remove, and stir in the 1 tbsp of Kahlua. -Reserve 3/4 cup of the ganache for frosting on the sides of the cake. To the rest of the still warm ganache, add the turtle (or chocolate bar pieces), stir well. Some of the pieces will remain chunky while others pieces will melt right in, yum!! Set aside to cool. -When the ganache is firm enough to spread, fill stacked cake layers with half of the ganache mixture. Spread remaining mixture evenly over top of cake. Frost sides of cake with the reserved 3/4 cup chocolate mixture. Sprinkle the chopped 1/4 cup peanuts around the edge of the cake to make a border and around the sides. -Refrigerate cake for at least 1-1/2 to 2 hours prior to serving. Grab yourself a milk and enjoy