A Chocolate Cherry Walnut Cake for Your Favorite Valentine

When I asked on Facebook who would like a Chocolate Cherry Walnut Cake, I got a few takers. In all honesty, I don’t think my request was taken seriously. Luckily my good neighbor and friend who lives across the street knew I wasn’t joking and was in the mood for some chocolate cake.

This Chocolate Cherry Walnut Cake is a great centerpiece on your Valentine’s table and perfect for dessert after your romantic dinner.

This started as a basic no-frills chocolate cake. It’s the recipe for Best Chocolate Cake Evah which I found at Add a Pinch a couple years back. Hands down it is the best and is my go-to recipe for a very moist chocolate cake which happens to be the case with most cakes made with oil. Oil doesn’t hold air bubbles so when mixing this batter, you won’t get a fluffy aerated mixture that you would if you were creaming butter or shortening with sugar. I wanted to know the scientific reason that cakes made with oil are more tender and this is what I found out. Oil coats the flour proteins which reduces gluten formation which keeps the crumbs tender. Simple, right?

This Chocolate Cherry Walnut Cake is a great centerpiece on your Valentine’s table and perfect for dessert after your romantic dinner.

What I also love about this recipe is how quickly it comes together. All the dry ingredients go in one big bowl and sifting is not required. I didn’t sift my ingredients for so long that now I feel a bit guilty when I don’t, but it worked. A quick combine with a whisk is all that’s necessary. Then you add the wet ingredients, saving the boiling water for last.

Add a few hearts and flowers and this Chocolate Cherry Walnut Cake is a great centerpiece on your Valentine’s table and perfect for dessert after your romantic dinner.

This recipe calls for espresso powder and at one time I was using lots of it for various recipes. Last fall I decided to try the freeze-dried brand that comes in brick form Café Bustelo and I am very happy with it. I put it in an airtight container and I’m sure it will last for a very long time.

This recipe makes two 9-inch cakes easily. The cake I made here is two 6-inch cakes and I ‘ll share with you later what I did with the rest of the batter. Use whatever chocolate frosting you like. I used one of my favorite canned varieties filling between the layers and adding more to the top. This little-naked cake was just the right size and yields 8 servings. For a finishing touch, and since Valentines is coming soon, I added maraschino cherries with stems to the top along with some chopped walnuts.

Add a few hearts and flowers and this Chocolate Cherry Walnut Cake is a great centerpiece on your Valentine’s table and perfect for dessert after your romantic dinner.

You can add a few hearts and other décor and this Chocolate Cherry Walnut Cake can be a great centerpiece on your Valentine’s table and perfect for dessert after your romantic dinner. No romantic dinner planned? Enjoy it while watching Netflix, it’s all good.

A Chocolate Cherry Walnut Cake for Your Favorite Valentine
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Chocolate Cherry Walnut Cake is a great centerpiece on your Valentine’s table and perfect for dessert after your romantic dinner.
Ingredients
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup canola oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • Chocolate Frosting
  • Maraschino Cherries, drained and with stems
  • ¼ cup walnuts, chopped
Instructions
  1. Preheat oven to 350º F and prepare two *9-inch cake pans for non-stick baking.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl of a stand mixer.
  3. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  5. Reduce speed and carefully add boiling water to the cake batter beating on high speed for about 1 minute.
  6. Divide batter evenly between the two prepared cake pans and bake for 35-40 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  7. Remove from the oven and allow to cool in pans for about 10 minutes.
  8. Invert cakes onto wax paper lined racks and cool completely.
  9. Frost cake with Chocolate Frosting and garnish with stemmed maraschino cherries and chopped walnuts.
Notes
*Note: The cake shown here was baked in two 6-inch pans and the remaining batter was used for another baking project. Also, the servings, if the cake is baked in two 9-inch pans, will be between 12-15.

 

These are the link parties I participate in. Drop by and show them a little love!

Wonderful Wednesday

Inspire Me Tuesday

The Dedicated House

Wow Us Wednesday’s

Tablescape Thursday’s

Katherine’s Corner

DIY by Design

The Scoop

Celebrate Your Story! Link Party

Stay in touch with Sweet Sensations on Facebook, Twitter, Pinterest, Google+,and Instagram for all of the latest updates.

Related Images:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  1. It is really a good thing I don't live close to you, I would be eating way too much cake! What in the world could be wrong with anything that is chocolate, cherry, and walnut?! This sound so heavenly! Someday you are going to make a cake for me! Pinning this one, maybe I will try to bake it someday!
  2. Sandra, very pretty! Years ago I got into all sorts of fancy cake decorating. Now I like to keep it simple. And I love a little 6-inch cake. I make lots of cakes that size. Who needs a big cake sitting around screaming "Eat me" every time I walk by, am I right?
  3. Sandra, what a beautiful cake, and it looks so delicious! Lucky are the friends surrounding you who were able to share that little bit of heaven you created for them! The science behind the moistness is interesting too. Thanks for your perspective on how we can demonstrate love, not only at Valentine's Day, but any day.
  4. Thanks for sharing the chemistry of baking a cake with oil vs. butter---so interesting!! This cake looks so moist---I'm going to have to give it a try!! I haven't picked out a Valentine's Day dessert yet, but I think I've found it!