Listen up coffee lovers, I’ve got a recipe for you that’ll knock your socks off. Are you ready for the best ever chocolate walnut coffee cake? This chunky chocolate-walnut coffee cake recipe is the answer to all your sweet cravings. It’s moist, it’s delicious, it’s got everything you need in a cake recipe.
The combination of chocolate and walnuts creates an unmatched depth of flavor that’s simply irresistible. Imagine biting into a piece of moist chocolate cake with bursts of crunchy walnuts and melt-in-your-mouth chocolate chips. The aroma of freshly brewed coffee in the air brings it all together for the ultimate sensory experience.
Are you ready to take your taste buds on a journey they won’t forget? Do you crave sweet and crunchy flavors that dance on your tongue? Then this walnut coffee cake recipe is just what you need. Trust me, once you taste this decadent delight, there’s no going back.
So join me on this baking adventure, and let’s create the ultimate chocolate chip coffee cake together. You won’t be disappointed!
Why You’ll Love This Recipe
Folks, let me tell you about a recipe that is going to set your taste buds dancing with joy. This Chunky Chocolate-Walnut Coffee Cake Recipe that we offer today will blow all other cakes out of the water with its indulgent flavors and perfect texture.
This cake recipe combines the best of both worlds: chocolate and coffee layered with walnuts. With flavors so deep and rich, you’ll know right away that this is no ordinary coffee cake. The dark cocoa used in the recipe gives it a depth of flavor, while the chopped walnuts add an extra crunch factor to the mix.
Not only is it incredibly delicious, this recipe is easy to make as well. You do not have to be an experienced baker to create this perfection. With simple ingredients like eggs, sugar, butter, flour and sour cream, this cake comes together easily and efficiently with minimal clean-up.
The moist chocolate and generous amount of walnuts make it such a satisfying treat for anyone craving something truly decadent. Perfect for a special Sunday breakfast or afternoon snack, it will make anyone’s day! Trust me when I say this recipe will become your new favorite dessert for all your gatherings.
Give yourself the gift of a unique and unforgettable experience in baking with our Chunky Chocolate-Walnut Coffee Cake Recipe, and enjoy the results of your work with family and friends. This recipe is amazing from scratch, but don’t hesitate to put your own twists on it for customization.
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- A pinch of salt
- ½ cup of cocoa powder
- 1 cup of sour cream
- 1 tablespoon of black walnut extract
- 2 eggs
- 2 teaspoons of vanilla extract
- 1 stick (1/2 cup) of softened butter
- 1 and ½ cups of sugar
- 1 and ½ cups chopped walnuts
- 3/4 cup semi-sweet chocolate chips
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons cinnamon
- 2 tablespoons softened butter
- A pinch of salt
- 1 and a half cups hot coffee
You can easily find these ingredients at your regular grocery store. Don’t forget to double-check for all the necessary items before you start cooking!
The Recipe How-To
Preheat the Oven to 350 Degrees
Before starting with the recipe itself, preheat the oven to 350 degrees. This is an essential step that ensures your cake bakes evenly and adequately.
Prepare the Walnut Layer
To prepare the Walnut layer of the cake, mix together ½ cup of white sugar and two teaspoons of cinnamon in a small bowl. Then, stir in one cup of chopped walnuts and set aside.
Mix the Chocolate Batter
In a large mixing bowl, stir together two cups of flour, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of salt and half a cup of cocoa powder. Make sure you mix these ingredients well. In another mixing bowl, beat 100g (½ cup) of softened butter with one and a half cups sugar until light and fluffy. Then add three eggs, one at a time into the mixture while beating consistently.
Beat in Wet Ingredients
Add a tablespoon of black walnut extract and two teaspoons of vanilla. Then add one cup of sour cream, and beat everything together until smooth.
Stir in Chocolate Chips
Add three ounces (about ¾ cup) of chocolate chips and one cup chopped walnuts to the batter then fold them in gently.
Grease a 4-cup bundt pan with butter and flour then sprinkle it with some cinnamon sugar. Distribute half of the prepared walnut layer over the bottom part of the Bundt pan followed by spooning over half of chocolate batter then spread out remaining nuts mix over chocolate layer while repeating layers; this should create your layered cake.
Bake In The Oven
Place coffee cake in preheated oven for fifty-five to sixty-five minutes or do check by inserting thin wooden skewer into top center came back clean.
Once done take coffee cake out from oven, and let cool in a pan or rack for at least 10 minutes then remove bundt pan and leave the cake to cool for 30 minutes before dusting it generously with confectioners sugar.
Enjoy your Walnut Chocolate Chip Cake
Now you can enjoy your delicious chunky chocolate-walnut coffee cake. Serve it warm as a dessert or for breakfast with a hot cup of coffee walnut for a perfect pairing.
Substitutions and Variations
If you’re feeling adventurous, there are a few easy substitutions and variations you can make to this Chocolate-Walnut Coffee Cake Recipe:
– Gluten-free: To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. You can also use almond flour or coconut flour for a more low-carb option.
– Flourless chocolate: For a flourless chocolate version of this cake, swap the flour for cocoa powder. This will result in a denser, fudgier cake.
– Milk chocolate: If you prefer milk chocolate over dark chocolate, simply replace the dark chocolate chips with milk chocolate chips.
– Nut cake: If you want to emphasize the nutty flavor of this cake even more, try replacing the 3 cups of all-purpose flour with ground walnuts or another favorite nut. This change will give the cake a crumbly texture similar to nut cookies.
– Chocolate streusel: For an extra burst of chocolate flavor, add some cocoa powder to the streusel topping mixture.
– Low-carb: If you’re watching your carb intake, try swapping out the sugar for a natural sweetener like Stevia or Erythritol. You can also use almond flour instead of all-purpose flour.
Whether it’s for a birthday party or just a cozy weekend breakfast treat, this Chunky Chocolate-Walnut Coffee Cake Recipe is bound to be a hit.
Serving and Pairing
I believe that enjoying a slice of Chunky Chocolate-Walnut Coffee Cake is an experience that’s incomplete without the perfect beverage pairing. Here are some suggestions to enhance your taste buds’ delight:
Coffee: This cake already has coffee in it, but I strongly recommend pairing it with a fresh hot cup of coffee nonetheless. A smooth and robust drip coffee or a rich espresso-based drink like a cappuccino would balance the sweet chocolate and nutty flavors perfectly.
Milk: If you’re looking for something sweeter to go with this dessert, try a cold glass of milk or a warm cup of frothed milk. The creaminess of milk will contrast with the texture of the cake while bringing out its sweetness.
Tea: The tannins in tea can cut through the richness of this cake, making it a great option for those who don’t like their drinks as sweet. A bold black tea like English breakfast or earl grey would be a match made for chocolate lovers.
Ice Cream: For those who want to take this dessert to the next level, I suggest adding a scoop of vanilla ice cream on top. The cool and smooth texture of ice cream complements the warm and chunky cake beautifully, creating an unforgettable eating experience.
Whether you choose one or all of these pairings, one thing is for sure- serving this delicious Chunky Chocolate-Walnut Coffee Cake is sure to impress any guest you have over!
Make-Ahead, Storing and Reheating
When it comes to enjoying this chunky chocolate-walnut coffee cake, you have a few different options for how to plan ahead. If you’re short on time during the week or simply want to enjoy this cake later in the day, consider making it ahead of time.
You can easily make this coffee cake a day ahead of time and store it in an airtight container at room temperature. The coffee cake will stay fresh and moist for up to two days after baking.
To reheat the cake, simply place it in an oven preheated to 350 degrees F for about 10 minutes. Alternatively, you can microwave individual slices for about 20-30 seconds each until warmed through.
This cake is also a great option if you’re looking for a delicious make-ahead dessert for your next party or event. You can bake it up to two days in advance and store it tightly wrapped in plastic wrap in the fridge until ready to serve.
Don’t worry about losing any of that delicious chocolate-walnut flavor either – this cake only gets better over time! Just be sure to let it come back to room temperature before serving so that you can truly savor all of those warm flavors.
Whether you’re making this chunky chocolate-walnut coffee cake ahead of time or reheating leftovers, you’re sure to love every bite of this moist and decadent dessert. So go ahead and indulge – you deserve it!
Tips for Perfect Results
Now that you have read through the recipe and are excited to start baking, here are a few tips for ensuring perfect results.
Firstly, make sure all of your ingredients are at room temperature before starting. This will help everything combine and bake evenly.
Secondly, avoid over-mixing the batter. Over-mixing can cause the cake to be tough and dry. Mix the ingredients until just combined for the best results.
Additionally, be sure to measure your ingredients accurately. Even small variations in measurements can lead to major differences in the final product. Use measuring cups and spoons rather than estimating quantities.
When it comes to baking the coffee cake, don’t open the oven door too often as this can cause fluctuations in temperature which can affect how evenly the cake cooks. Also, try to avoid under or overbaking the cake by checking it a few minutes before the recommended cooking time is up – it should feel moist on top but not wiggle in the middle.
For an extra indulgent touch, drizzle melted chocolate or a streusel topping on your cake. These additions can add texture and flavor to your dessert.
By following these tips, you’ll be well on your way to creating a delicious chunky chocolate-walnut coffee cake that will have everyone asking for seconds!
this recipe article, I must say that this Chunky Chocolate-Walnut Coffee Cake Recipe is a must-try for any coffee cake lover. Whether you have a sweet tooth or prefer something heartier, this cake will satisfy your cravings without a doubt. From the cinnamon walnut streusel topping to the moist chocolate walnut layers, every bite of this cake is filled with flavors and textures that will leave you wanting more.
Not to mention, this recipe is easy to make and can be modified to suit your preferences. You can even substitute ingredients and try out different variations to experiment with new flavor combinations. Plus, it can be prepared ahead of time and stored for later, so you’ll always have a delicious snack on hand.
In conclusion, I strongly recommend giving this Chunky Chocolate-Walnut Coffee Cake Recipe a try. You won’t regret it. This cake will take your taste buds on a journey that you never knew was possible with coffee cakes. And who knows, maybe you’ll find yourself craving it at all times of the day (and night). So go ahead and indulge in the best ever chocolate chip coffee walnut cake!
Chunky Chocolate-Walnut Coffee Cake Recipe
- 10 ounces semisweet chocolate, coarsely chopped
- 3/4 cup chopped walnuts
- 2/3 cup sugar
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 3 eggs
- 1 1/2 cups sour cream
- 1 teaspoon vanilla
- 1 teaspoon black walnut extract
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350°F Grease 10-inch tube pan.
- In small bowl, combine topping ingredients; set aside.
- Beat butter and sugar in large bowl until light and fluffy.
- Beat in eggs, sour cream and vanilla until well mixed.
- Combine flour, baking powder, baking soda and salt in bowl.
- On low speed add flour mixture to batter, beating until smooth.
- Spoon 1/3 (about 2 cups) of the batter into prepared pan, spreading evenly.
- Sprinkle with 1/3 of the topping (scant 1 cup).
- Repeat layering 2 more times.
- Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on wire rack for 20 minutes.
- Remove from pan.