Whilst packing up my kitchen a few weeks ago I came across a newspaper cutting with a recipe on it. Nothing unusual in this, except that the recipe was for a chocolate cake and I’m not that fond of chocolate cake. In fact, as I’ve said before, I’m not that bothered about cake at all.
As it happened, friends were coming for tea the very night I discovered the cutting and being in need of a dessert anyway I decided to give the recipe a go using what was already in my cupboards. Milk chocolate was swapped for dark, hazlenuts for walnuts and self raising flour for plain plus baking powder.
The result was quite remarkable. Rich and moist and not too sweet, I utterly adored this cake and proudly served it up with a slick of double cream for dessert that evening.
Turned out, however, that my friends had both given up chocolate for Lent and could do no more than look at the cake. Ate the whole thing myself. Blush.
Chocolate Chip and Walnut Bit Cake – Adapted from an unknown source.
250g caster sugar
100g walnuts, gently roasted in a dry pan then chopped finely
100g dark chocolate, chopped into 5mm pieces
125g SR flour
20ml strong coffee
- Cream together the butter and sugar.
- Whisk the eggs briefly then stir gradually into the sugar and egg mixture until combined.
- Add half the flour, chocolate and nuts and stir to combine. Add the rest of the dry ingredients and the coffee. Stir again briefly until just combined.
- Pour mixture into a lined 20cm cake tin and bake in a 180 oC oven for 50 minutes.
- Leave to cool before turning out of tin, slicing and serving with cream.