Sunday, October 9, 2011

Chocolate, Hazelnut and Walnut Cake

Look what the cake monster turned into! From an ugly (if delicious looking) duckling into a swan...

Lesson learned: if your cake tin looks like it might overflow as it goes into the oven then it probably will overflow. Don't be lazy, scrape it into a bigger tin.

Oops. So Nigel Slater's Chocolate and Hazelnut Cake should have been a bit bigger. If you are going to use a 23cm tin as specified then make sure it is a good and deep one. This cake suits deep anyway. It is so rich and hearty and delicious. It is also super easy to make - it's amazingness is reliant only on great quality ingredients. As long as you have them then this cake is pretty much guaranteed to be awesome. The recipe only calls for hazelnuts but it is walnut season at home and I think they're fricking delish. They go all sweet and caramelised in the cake... Drool. Basically this is just a big pile of chocolatey, nutty goodness. You could probably throw in any of your nuts of choice if you are feeling crazy like me. Chop everything very roughly so you get big, hearty chunks.


  • 4 eggs
  • 250g butter
  • 250g sugar - I mixed golden caster and dark demerara, just make sure it isn't all white.
  • 250g plain flour
  • 2 tsp baking powder
  • 250g dark plain chocolate, roughly chopped
  • 100g hazelnuts, roughly chopped (Nige uses 200g and no walnuts).
  • 100g walnuts, roughly chopped
Note - Nige also uses a small espresso (about 3 tbsp) in his recipe. The first time I made this cake I left it out because I don't like coffee in my baking. I've read since that you don't taste the coffee as such but that it helps enhance the flavour of the chocolate. I would have tried it this time around but I didn't have any coffee. 
Either way the cake tastes great without it and I just added an equivalent amount of milk for a bit of extra liquid.

  1. Grease and line your large tin. Preheat the oven to 180oC.
  2. Beat the butter and sugar together until pale and fluffy.
  3. Beat the eggs in one at a time.
  4. [Stir in the espresso if you're using it.]
  5. Fold in the flour and baking powder.
  6. Mix in the 3/4 of the chocolate and nuts.
  7. Pour the cake mixture into the tin and sprinkle with the remaining chocolate and nuts.
  8. Now Nige says bake for 80 minutes but my cake was done in 45-50mins. However long it takes for a knife to come out clean.
  9. Allow it to cool a little and then devour.

Eaten with homemade Blackberry and Apple Ice Cream. Foraged walnuts and foraged blackberries. Free and super natural food is the best! So satisfactory to make something out of nothing.

Chuck x


  1. Oooh looks yum, despite the overflow incident!

  2. Definitely my kind of cake. Thank you for sharing the recipe. x

  3. Oh, I am forever overflowing things. Carrot cake is my nemesis for that! This looks delish.

  4. good grief - i want to have a huge slice of this right now. and about five scoops of the blackberry/apple ice cream.

  5. One extra large slice please.