Want a dessert that melts in your mouth? This chocolate walnut sheet cake is exactly that: extremely moist, full of ground nuts and covered in a glossy dark chocolate glaze.
Christmas is coming, or you simply want a special Sunday treat with coffee? The preparation is very simple, yet the cake tastes like it came from a pastry shop. Is your oven already heating?
Quick Overview
- What it is: A tender creamed butter cake with ground nuts and a rich chocolate glaze.
- Key trick: Room-temperature ingredients give a fluffy batter that keeps the cake moist.
- Time: Ready in about 40 minutes, plus cooling.
At a Glance
- Prep time: 15 minutes
- Baking time: 20 minutes
- Servings: 20 pieces
- Difficulty: Easy
- Calories: about 340 kcal per piece
- Trend: Timeless classic
Ingredients
For the cake
- 7/8 cup (200 g (1 3/4 sticks)) butter, softened, at room temperature
- 1 2/3 cups (200 g) powdered sugar
- 4 large eggs
- 2 1/2 cups (250 g) ground walnuts or hazelnuts
- 1 1/2 cups plus 1 tablespoon (200 g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 pinch salt
For the chocolate glaze
- 7 oz (200 g) dark chocolate, good quality, at least 50% cocoa
- 7 tablespoons (100 g) butter
Instructions
- Preheat the oven to 320°F (160°C) on the convection setting (about 350°F / 175°C in a conventional oven). Grease and flour an 11 1/2 × 13-inch (29 × 33 cm) baking pan, or line it with parchment paper.
- Beat the softened butter with the powdered sugar until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, mixing each in well so the batter does not curdle.
- In another bowl, combine the flour, baking powder, salt and ground nuts. Gently fold this dry mixture into the butter mixture by hand.
- Spread the batter evenly in the pan. Bake for about 20 minutes. Be careful not to dry the cake out: a toothpick should come out clean but not dry. Let the cake cool completely.
- Make the glaze: Melt the chocolate with the butter in a double boiler (or carefully in the microwave). Stir until smooth and glossy.
- Pour the glaze over the cooled cake, spread it all the way to the edges and let it set in a cool place.
Video Recipe
Tips for Perfect Chocolate Walnut Sheet Cake
- Add a fruity layer. Spread the cooled cake with a thin layer of tart red currant or raspberry jam before the chocolate glaze.
- Add crunch. Sprinkle a handful of coarsely chopped toasted nuts over the glaze before it sets.
- Use room-temperature ingredients. Take butter and eggs out of the refrigerator at least an hour ahead.
- Cut neatly. Slice with a warm knife for tidy squares.
Variations
- Gluten-free version: Replace the flour with the same amount of ground almonds or a gluten-free flour blend.
- White chocolate version: Use white chocolate for the glaze and add the zest of one lemon to the batter for freshness.
Frequently Asked Questions (FAQ)
- Why did my batter curdle? The eggs and butter were probably at different temperatures. Take the ingredients out of the refrigerator at least an hour ahead. If it happens, add a spoonful of flour and beat again.
- Can I freeze chocolate walnut sheet cake? Yes. The cake, with its glaze, freezes well. Cut it into squares and freeze in an airtight container.
- How long does it keep? Stored in a cool place, the cake stays moist for up to 5 days.
- Walnuts or hazelnuts? Either works. Use finely ground nuts, and keep the same weight (250 g / 2 1/2 cups).
- Can I make it ahead for Christmas? Yes. Bake and glaze it a day or two ahead, or freeze the cut squares and thaw them in the refrigerator.
Cut the cake into squares and serve with coffee or tea.
The recipe is based on a version by Einfache Rezepte, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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