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CAKE & CHOCOLATE GLAZE INGREDIENTS:

2 oz unsweetened chocolate
1/4 cup salad oil
1/4 tsp salt
1/2 cup hot, strong coffee
1/2 cup sugar
1 egg
1/4 cup whipping cream
1 tsp baking soda
1 tsp vanilla
1/2 tsp white wine vinegar
1 cup all-purpose flour
1 cup chopped, black walnuts
5 oz semi-sweet baking chocolate
4 tsp solid, vegetable shortening

CAKE COOKING DIRECTIONS:

In the top of a double boiler over simmering water, stir chocolate, oil, salt, and coffee until melted. Pour chocolate mixture into a large bowl. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. Stir in 1/2 cup of the walnuts. Pour cake batter into prepared 8-inch pan and set in lower third of oven. Bake at 350 F for 35 to 40 minutes or until cake begins to pull from sides of pan. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper.

CHOCOLATE GLAZE COOKING DIRECTIONS:

In the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts. Serves 8 to 10.