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Thursday, 22 September 2011

Nothing special.... just a Chocolate Walnut Cake

What is the most dreaded thing to do after you completed your cooking?  What else... cleaning up and washing the dishes!  How lucky to those who have a maid at home to do all the chores!  Unfortunate the household here in Malaysia don't usually own a dishwashing machine.  When I was in NZ, all homes have one.  It just the weather is too cold to get your hands into the water!  Know what, some would put the dirty dishes in the machine and only start to wash it only when it is full.  So, you can imagine dirty dishes in the machine for days before they do washing! ee.....

I was craving for some chocolate lately and thought of baking a chocolate cake.  Hence, this Chocolate Walnut Bundt cake.  I didn't do up the topping glaze but instead just melt up some chocolate and drizzle on top.  Regret!  Looks ugly, isn't it? 

Recipes source from Martha Stewart's site

For the Cake
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream
226g unsalted butter, plus more for pan
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts (optional)

For the Glaze
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Cognac or rum (optional)


  1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.

  2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. (Cake will keep for up to 1 day.)

  3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.