Chocolate Nut Cake. Step-by-step Recipe With Photo

Look what exquisite patterns!.. Marble cake always turns out to be surprisingly beautiful, with an original, unique pattern, like a pattern on a leopard's fur or stripes on a zebra. By the way, this is a slightly complicated version of the famous Zebra pie. But even a novice culinary specialist can bake such a beautiful and delicious chocolate-nut cake from simple products! Among them there is only one unusual ingredient - nut flour. It is obtained by squeezing walnut oil; home analog - nut kernels, crushed in a blender or coffee grinder. Just one spoonful of nut flour is enough to give the dough a pleasant beige shade and a light nutty flavor (or, to be precise, it is recommended to add 10 g of nut flour per 100 g of wheat). And one more thing: it makes baking healthier!

The walnut, brought to our region from Central Asia over a thousand years ago, is rightfully called the Tree of Life! Indeed, nuts contain a huge amount of proteins, vitamins, micro- and macroelements, phytoncides, lecithin, polyunsaturated fatty acids. In addition, walnuts are the leaders among other species in terms of antioxidants. All of these nutrients are found in nut flour, so adding it to various dishes is a great idea. And not only in baked goods, but also in sauces, dressings for salads, cereals, sauces and gravies. First of all, I suggest you try a nut-chocolate cake for tea!

Cooking time: 50 minutes
Servings: 10

Ingredients for Chocolate Nut Cupcake

5 eggs;
180-200 g sugar;
100-120 ml sour cream;
100-120 g butter;
225 g wheat flour;
1 tbsp. l. nut flour (full with a slide);
1 tbsp. l. cocoa powder;
1.5 tsp. baking powder;
walnuts, chocolate chips - optional;
1/6 tsp salt;
1 tsp sunflower oil for lubricating the mold.

Ingredients for making a chocolate nut cake

Method for preparing nut chocolate cake

Prepare the products: wash the eggshells with soap, thoroughly clean the nuts, melt the butter.

Beat the eggs and sugar - you can just shake it with a spoon, you can use a whisk, but it's better to beat it with a mixer at a low speed for a couple of minutes: it will be more fluffy.

Add sour cream to the whipped mass and mix. Both cream and mayonnaise will do - whatever you find in the fridge. But I only use homemade mayonnaise, so I replace it with low-fat sour cream in baked goods.

Mix eggs beaten with sugar with sour cream

Pour melted butter into the dough - not hot, but warm, and stir again.

Now we sift the wheat flour mixed with baking powder. It is advisable to sift so that no lumps get into the dough, and the flour becomes more airy: then the baking will be more magnificent.

Mix - it turns out a dough of medium density, similar in consistency to thick sour cream. Let's divide it into three equal parts.

Kneading the dough for the chocolate nut cake

Pour a spoonful of cocoa powder into one part of the dough, a spoonful of nut flour into the second, and leave the third part white.

Divide the dough into three portions and add cocoa powder to one portion, nut flour to the other

After mixing, we get chocolate and nut dough. To make the cake even tastier, you can add a little chopped walnuts to the nut part, and pour chocolate chips into the dough with cocoa. Experiment by adding raisins, dried fruits, poppy seeds, berries, candied fruits to the dough - there are many options, but it will be tasty and beautiful anyway!

Lubricate the cake pan with sunflower oil and start spreading the dough in portions: white, dark, nutty. You can use a hole shape, round or rectangular.

Put the dough into a baking dish in portions

Then spread the second layer of dough with a spoon, alternating colors.

Having laid out everything, you can gently hold a toothpick, immersing it in the dough. That's what a patterned cupcake turns out!

We put the dish in the oven preheated to 180 ºС. We bake at medium level for 30-40 minutes. The exact time will depend on the size of the cake pan and the height of the cake. It will bake faster in a hole-panned pan, but it will take longer if baked in a rectangular pan. The cupcake is ready when the bamboo skewer comes out of the dough dry, and the top crust is beautifully browned, acquiring a golden brown color.

To make the cake easy to come out of the mold, gently pry its edges with a silicone spatula or knife (carefully so as not to scratch the mold), then cover with a dish and turn over. Not shaking out? Cover the mold with a damp towel, let stand for 5-7 minutes. The cupcake will steam out and come out easily on the platter.