CHOCOLATE WALNUT CAKE
This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.
Provided by Megan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g
CHOCOLATE WALNUT LAYER CAKE
This is the kind of cake you start out making for a special occasion and end up making it more often. It is a surprisingly easy and wonderfully nutty chocolate layer cake with chocolate frosting. The walnuts play the important role of offering light, rich flavor against the tartness of the chocolate frosting. Topping the cake with walnut and candied oranges gives it crunch and color. Beautiful. Elegant. Delicious.
Provided by Fisher Nuts
Categories Dessert
Time 1h1m
Yield 12 , 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F. Grease the bottom and sides of the cake pans liberally with nonstick spray.
- Prepare the cake batter: Combine the eggs and sugar in the bowl of an electric mixer and beat on high speed until light and lemon-colored, 5-8 minutes. Meanwhile, whisk the mayonnaise and water together in a medium bowl; set aside. Finely chop 1/2 cup walnuts and combine with the flour, baking powder, baking soda, cocoa powder, coffee and salt in a medium bowl. Stir 1/2 of the flour mixture and 1/2 of the mayonnaise mixture into the eggs with the mixer on low until well blended. Do not over mix. The less you mix flour, the more tender the cake! Scrape down the bowl and repeat with the remaining flour and mayonnaise mixtures.
- Bake the cake: Fill each cake pan with 1/3 of the batter. Place the pans in the center of the oven. Rotate the pans halfway through cooking. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, about 16 minutes. Remove from the oven and let cool for 1/2 hour before unmolding. Cool completely before frosting.
- Candy the oranges: Cut the orange in half lengthwise (from the stem to navel ends). Continue cutting the orange pieces in half lengthwise until you have 16 wedges. Place the orange wedges in a skillet and fill with enough cold water to cover. Simmer over medium heat for 5 minutes. Drain the water and repeat this step to make the peels tender and remove bitterness. Gently remove the wedges from the pan and set aside. Place the sugar, 2 cups water, the cloves and the orange peels into the skillet. Cook over medium heat until the sugar dissolves and return the orange wedges to the skillet. Continue cooking over low heat until the syrup thickens and the wedges become translucent, about 45 to 60 minutes. Transfer the wedges to a baking sheet to cool.
- Make the frosting: Place the chocolate in a medium bowl and the cream in a small pot to warm over medium heat. When the cream simmers, pour it over the chocolate and let it sit for a few minutes, then whisk gently until the chocolate blends with the cream. Cool completely. Blend the confectioner's sugar, butter and vanilla in the bowl of a food processor until smooth, 5-8 minutes. Stir the cooled chocolate into the butter and sugar mixture until smooth.
- Frost the cake: Chop 1 cup of walnuts; set aside. Place one cake round, top side down, onto a serving platter. Top with 1/4 of the frosting letting some of it spill over the top to coat the sides. Sprinkle ¼ cup of the walnuts on top of the frosting. Repeat with the next cake layer. Place the final layer on top of the other two, bottom side up, then coat the top and sides of the cake with the remaining frosting. Top with the remaining 1/4 cup of walnuts and the candied orange wedges.
- Note: Prepare the cake using a cake mix with 1/2 cup finely chopped walnuts added to the batter before baking in place of the scratch cake, if desired.
Nutrition Facts : Calories 540.9, Fat 22.8, SaturatedFat 13.7, Cholesterol 88.9, Sodium 217.3, Carbohydrate 86.1, Fiber 5.3, Sugar 59.7, Protein 7.5
CHOCOLATE WALNUT TORTE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
- In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
- Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
- Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
- Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
- Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.
WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
- Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.
HUNGARIAN CHOCOLATE-WALNUT TORTE
Provided by Jayne Cohen
Categories Mixer Chocolate Dessert Passover Valentine's Day Walnut Kosher Kosher for Passover Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes about 10 servings
Number Of Ingredients 10
Steps:
- Have all ingredients at room temperature.
- Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
- Preheat the oven to 350°F.
- In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
- In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
- Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
- Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
- If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
- Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
- The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
- Passover Confectioners Sugar:
- In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
- Chocolate Icing:
- Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.
CHOCOLATE WALNUT CAKE WITH COCOA GLAZE
Make and share this Chocolate Walnut Cake With Cocoa Glaze recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 1h
Yield 24 mini cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Line bottom of 13"x9"x2" baking pan with wax paper.
- In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
- In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
- Add egg and sour cream; beat on medium speed of mixer until well blended.
- Stir in nuts.
- Pour batter into baking pan.
- Bake until cake tester inserted in center comes out clean (20-22 minutes).
- Cool 10 minutes.
- Remove from pan to wire rack; carefully removing wax paper.
- Cool completely.
- Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
- Place on cooling rack.
- In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
- Cool slightly.
- Gradually add powdered sugar, mixing until smooth; stir in vanilla.
- Spoon glaze over top of each piece of cake, allowing it to run down the sides.
- Let glaze to set; then decorate with icing, if desired.
- Place in foil cups, if desired.
Nutrition Facts : Calories 192.9, Fat 8.6, SaturatedFat 4.5, Cholesterol 25.5, Sodium 97, Carbohydrate 29.1, Fiber 1.1, Sugar 23.2, Protein 1.8
ITALIAN CHOCOLATE WALNUT CAKE (FLOURLESS)
This is an extremely rich cake which is easy to prepare. The inside is soft and rather creamy. While it is great the first day, we think the flavor improves the second (if you still have any left!). Cooking time does not include cooling time in the oven.
Provided by FlemishMinx
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180°C.
- Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well.
- Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water).
- Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside.
- In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened.
- Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder.
- Coarsely chop the remaining walnuts.
- Stir the ground walnuts and walnut pieces into the egg mixture.
- Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so).
- Pour the mixture into the prepared pan.
- Bake 40 minutes or until the top of the cake is dry.
- Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY.
- When the cake is cooled, remove from the oven.
- Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.
CARROT, WALNUT AND CHOCOLATE CAKE
Carrots, walnuts and chocolate get together in this wonderful and easy cake recipe. Surprise your family with its tasty result!
Provided by My Food and Family
Categories Cakes
Time 1h5m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Prepare a round baking pan 8'x3'. Place a circle of parchment paper on the bottom. Spray with no stick cooking spray and sprinkle with flour.
- Grind the walnuts in the food processor.
- Separate the eggs and beat the yolks with the sugar at high speed for 7 minutes until pale and a ribbon forms.
- Beat egg whites until they form stiff peaks.
- Mix the egg yolks with the walnuts and carrots.
- Fold 1/3 of the egg whites into the carrot mixture, add remaining egg whites and stir until well blended.
- Pour into the prepared pan.
- Bake for 35-40 minutes. Until golden and firm to the touch.
- Cool on a wire rack and refrigerate for at least 2 hours or overnight.
- Chop the chocolate and place in a bowl. Pour the cream in a small saucepan and heat over medium-high heat until boiling. Pour over chocolate and let stand 1 minute. Stir gently with a spatula until all the chocolate is melted and looks shiny and creamy.
- Unmold the cake to a plate, remove the paper and pour the chocolate on the top surface. Using a knife slowly spread up to the edge, allow to drip slightly over the edge.
- Refrigerate for 10 minutes and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE WALNUT BUNDT CAKE
Make and share this Chocolate Walnut Bundt Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix, pudding mix, milk, sour cream and eggs in large mixing bowl. Beat on low speed 1 minute.
- Beat on high speed 2 minutes.
- Stir in chocolate chips and nuts.
- Pour into greased and floured Bundt pan or tube pan.
- Bake at 350 degrees for 55-65 minutes or until wooden pick inserted in cake comes out clean.
- Cool in pan on wire rack for 20 minutes. Invert onto rack to cool completely.
Nutrition Facts : Calories 433.7, Fat 22.7, SaturatedFat 8.9, Cholesterol 69.8, Sodium 499.2, Carbohydrate 57.7, Fiber 3.3, Sugar 37.2, Protein 7.6
BANANA CHOCOLATE WALNUT CAKE
From Gourmet Magazine (Feb 2008 edition). Makes a nicely moist case, which can be a great way to use up your overly ripe bananas. The chocolate addition is awesome!
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
- Stir together flour, baking soda, and salt.
- Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
- With mixer at low speed, add flour mixture and mix until just incorporated.
- Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
- Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.
Nutrition Facts : Calories 334.1, Fat 17.5, SaturatedFat 7.3, Cholesterol 62.4, Sodium 221.9, Carbohydrate 40.3, Fiber 1.7, Sugar 19.6, Protein 5.7
CHOCOLATE AND WALNUT/PECAN CAKE
Make and share this Chocolate and Walnut/Pecan Cake recipe from Food.com.
Provided by Vegie
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sieve flour, baking powder, cocoa together. Mix in the walnuts. Keep aside.
- Beat the butter with sugar till light and fluffy add in the eggs and vanilla and beat for 2 minutes.
- Add in the flour, walnuts and cocoa mixture slowly alternating with milk and mix very lightly but firmly.
- Pour into a greased 8 inch-dish and bake at about 190c for 35 minutes.
- Icing (optional) I sift with icing sugar.
- ENJOY!
Nutrition Facts : Calories 377.4, Fat 16.7, SaturatedFat 6.7, Cholesterol 59.9, Sodium 82.5, Carbohydrate 54, Fiber 2.4, Sugar 33.8, Protein 6.5
HEDY'S (CHOCOLATE) BLACK WALNUT CAKE
Make and share this Hedy's (Chocolate) Black Walnut Cake recipe from Food.com.
Provided by Michele7
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325.
- Grease and flour a 10-inch square pan or a 10-inch fluted tube pan; set aside.
- In a small bowl stir together the nuts and 2 T flour, set aside.
- In a very large bowl stir granulated sugar, butter, and brown sugar until combined.
- Using a wooden spoon, beat in eggs one at a time.
- Stir in the 2 T rum or milk and vanilla.
- In a medium bowl stir together the flour, the chocolate or carob powder, baking powder, and salt.
- Stir flour mixture into egg mixture with a wooden spoon.
- Gradually stir in milk.
- Fold in the nut mixture.
- Pour batter into the prepared pan.
- Bake for 65 minutes or until toothpick inserted near center comes out clean.
- Let cool in pan on a wire rack for 10 minutes.
- Remove from pan.
- Let stand for 1 hour.
- Drizzle with Glaze, if desired.
- Cool completely.
- To make Glaze: In a small bowl combine 1 1/3 C sifted powdered sugar; 2 T butter, melted; and 1 T rum or milk.
- Next, stir in 1 T whipping cream or milk.
- If necessary, add additional milk or cream, 1 t at a time, until it reaches drizzling consistency.
Nutrition Facts : Calories 656.6, Fat 36.5, SaturatedFat 17, Cholesterol 153.7, Sodium 275.8, Carbohydrate 74.9, Fiber 3.6, Sugar 47.3, Protein 11.4
More about "chocolate walnut cake recipes"
CHOCOLATE WALNUTS CAKE | FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Cakes , Chocolate , RecipesServings 12Total Time 50 mins
10 BEST MOIST CHOCOLATE WALNUT CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE WALNUT CAKE - SPOON FORK AND FOOD
From spoonforkandfood.com
Cuisine GlobalCategory DessertServings 15Estimated Reading Time 4 mins
RECIPE CHOCOLATE WALNUT CAKE - FOOD NEWS
From foodnewsnews.com
MOIST CHOCOLATE AND WALNUT CAKE - MY FAVOURITE PASTIME
From myfavouritepastime.com
VENETIAN CHOCOLATE WALNUT CAKE - FAMILYSTYLE FOOD
From familystylefood.com
CHOCOLATE BROWN SUGAR WALNUT CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
CHOCOLATE WALNUT CAKE RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
CHOCOLATE-WALNUT CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE-WALNUT CAKE - PREVENTION
From prevention.com
CHOCOLATE WALNUT CAKE RECIPE FOR ANY OCCASION - EASY ...
From victoriahaneveer.com
CHOCOLATE WALNUT CAKE (GLUTEN-FREE RECIPE) - EAST INDIAN ...
From eastindianrecipes.net
CHOCOLATE WALNUT CAKE LOAF RECIPE | EGGLESS CAKE RECIPES
From foodomania.com
CHOCOLATE WALNUT TORTE | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
CHOCOLATE & WALNUT CAKE | WELLNESSDOVE
From wellnessdove.com
CHOCOLATE WALNUT CAKE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
MAMA'S CHOCOLATE AND WALNUT CAKE - BALKAN LUNCH BOX
From balkanlunchbox.com
CHOCOLATE WALNUT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
WALNUT CHOCOLATE BUNDT CAKE - CALIFORNIA WALNUTS
From walnuts.org
CHOCOLATE, DATE AND WALNUT CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
SIMPLE MOIST CHOCOLATE WALNUT CAKE - ALPINE ELLA
From alpineella.com
CHOCOLATE–OLIVE OIL CAKE WITH WALNUTS - FOOD AND WINE
From foodandwine.com
CHOCOLATE WALNUT LAYER CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MOIST CHOCOLATE WALNUT CAKE (LOW CARB CHOCOLATE WALNUT ...
From lowcarbmaven.com
CHOCOLATE WALNUT CAKE RECIPE - EATINGWELL
From eatingwell.com
CHOCOLATE WALNUT CAKE | FOOD | HEALTH HEALING & HAPPINESS ...
From healthhealinghappiness.com
CHOCOLATE-WALNUT TORTA - MY FOOD AND FAMILY
From myfoodandfamily.com
CHOCOLATE-WALNUT CAKE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
10 BEST DARK CHOCOLATE WALNUT CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE-WALNUT RIBBON ANGEL FOOD CAKE RETRO RECIPE (1956 ...
From clickamericana.com
INCREDIBLY DELICIOUS CHOCOLATE - WALNUT BIRTHDAY CAKE ...
From gastroladies.com
CHOCOLATE WALNUT CAKE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
CHOCOLATE BISCUIT WALNUT CAKE. CAKE MADE USING ONLY 3 ...
From goodfoodtrials.medium.com
10 BEST CHOCOLATE CHIP WALNUT CAKE RECIPES - YUMMLY
From yummly.com
CHOCOLATE WALNUT PRALINE CAKE | METRO
From metro.ca
CHOCOLATE CAKE WITH CHOCOLATE WALNUT FROSTING TURNIPS 2 ...
From turnips2tangerines.com
You'll also love