Chocolate Walnut Ring
Indulge in the decadent delight of a Chocolate Walnut Ring—an elegant and moist chocolate cake infused with the nutty crunch of chopped walnuts. This show-stopping dessert, baked in a beautiful ring or Bundt pan, features rich cocoa flavors balanced with the creamy sweetness of whole milk and a hint of pure vanilla. The batter's unique step of incorporating boiling water ensures a delectably smooth texture, while the walnuts add a satisfying bite to every slice. Ready in just an hour, this cake is perfect for entertaining or a special treat for any occasion. For an extra touch of charm, dust it with powdered sugar before serving to enhance its irresistible allure. Whether enjoyed as a centerpiece dessert or alongside a steaming cup of coffee, this Chocolate Walnut Ring is sure to impress! Keywords: Chocolate Walnut Ring recipe, easy chocolate cake, Bundt cake with walnuts, rich cocoa dessert.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup chopped walnuts
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease and lightly flour a ring or Bundt pan, ensuring all sides are well-coated to prevent sticking.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually combine the wet ingredients with the dry ingredients, mixing until a thick batter forms.
Slowly add the boiling water to the batter, stirring constantly. The batter will thin out, which is normal.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared ring/Bundt pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cake cool for 10 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.
Dust the top of the cake with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
4570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.3 g | 291% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 658.0 g | 239% | |
| Dietary Fiber | 78.6 g | 281% | |
| Total Sugars | 351.4 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 681 mg | 52% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 3967 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
