Cakes
Chocolate Walnut Sheet Cake: Moist and Nutty With a Glossy Chocolate Glaze in About 40 Minutes
A moist, tender chocolate walnut sheet cake with ground nuts and a glossy dark chocolate glaze.
NutritionApproximate, per serving
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.
- Take the butter and eggs out of the refrigerator at least 1 hour ahead so the batter does not curdle.
- The cake is done when a toothpick comes out clean but not dry. Do not overbake.
- Cut with a warm knife for neat squares.