Welcome to a recipe that promises pure comfort in every bite! This Nut Cake with Cocoa is a true delight for any chocolate and nut lover. It boasts a wonderfully moist and tender crumb, thanks to the rich butter base, while the cocoa powder provides a deep, satisfying chocolate flavor. Toasted almonds add a delightful crunch and nutty aroma that perfectly complements the sweet notes of cinnamon and ginger. This cake is incredibly easy to make and fills your home with an irresistible scent as it bakes. Perfect for a cozy afternoon with a cup of tea or as a simple, elegant dessert for guests.
Nut cake with cocoa.
Ingredients for Nut Cake with Cocoa
- 70 g almonds
- 100 g butter
- 2 eggs
- 150 g granulated sugar
- 30 ml milk
- 150 g all-purpose flour
- 35 g cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon each of ground ginger and cinnamon
- 80 g white chocolate
How to Make Nut Cake with Cocoa
If you don’t have blanched almonds, you can easily prepare them. Blanch the almonds in boiling water for 2 minutes, then transfer them to ice-cold water and drain in a colander. The skins will then slide off easily. This simple process takes no more than 10 minutes in total.
Almonds need to be blanched in boiling water for 2 minutes beforehand.
Preparing the batter.
Breaking chicken eggs into the bowl.
Let’s prepare the batter. Soften the butter at room temperature until it reaches the consistency of thick sour cream. Add fine granulated sugar and beat for several minutes.
Add the chicken eggs to the bowl one at a time, mixing well after each addition to combine them with the butter and sugar mixture.
Thoroughly mix the dry ingredients in a separate bowl.
In a separate bowl, combine the dry ingredients. Add the all-purpose flour, unsweetened cocoa powder, ground cinnamon, and ground ginger. Add the baking powder. Mix the dry ingredients thoroughly to ensure the baking powder is evenly distributed throughout the mixture.
Combining the dry and wet ingredients in a bowl.
Pour the blanched almonds into a cast-iron skillet.
Grind the toasted almonds in a food processor for a few minutes.
Combine the wet and dry ingredients in a large bowl and mix to form the batter. Cake batter should be mixed quickly; unlike yeast dough, shortcrust and sponge batters do not require lengthy kneading. Overmixing can result in a tough cake.
Spread the blanched almonds on a cast-iron skillet and place them in a preheated oven to toast until golden. This should take about 7 minutes.
Chop the toasted almonds in a food processor for a few moments until coarse crumbs form. Set aside a small amount of almond crumbs for garnish and add the rest to the batter.
Mix the batter well with the nuts.
Mix the batter and nuts together well. Preheat the oven to 180°C (350°F).
Spread the batter in an even layer on the paper.
Place the pan in the preheated oven for 35 minutes.
Melt the white chocolate in a water bath and drizzle it over the cake.
Line a rectangular loaf pan with parchment paper and spread the batter evenly inside. This recipe uses a 11×22 cm (4×8.5 inch) pan.
Place the pan on the middle rack of the preheated oven. Bake for 35 minutes. Check for doneness with a wooden skewer – it should come out clean from the thickest part of the cake. The exact baking time will depend on the size of your pan and the characteristics of your oven.
Let the finished cake cool on a wire rack. Melt the white chocolate in a water bath and drizzle it over the cake. An easy trick is to place a sealed chocolate bar directly into hot water. Once melted, snip off a corner of the wrapper to create a neat, thin stream of melted chocolate, perfect for creating patterns.
Sprinkle the nut cake with cocoa with chopped nuts and serve with tea.
Sprinkle the nut cake with cocoa with the reserved chopped nuts and serve with tea or coffee.
And there you have it—a beautiful and delicious Nut Cake with Cocoa, ready to be enjoyed! The white chocolate drizzle adds a touch of sweetness and elegance, making it look as good as it tastes. For an extra-special treat, try serving a warm slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. This cake stores well in an airtight container at room temperature for up to three days. We hope you love this recipe as much as we do. Happy baking, and enjoy sharing this wonderful cake with your loved ones!
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