That was a busy afternoon, with normal after school snack, home work and other activities of the young one at home. When there was news of sudden guests, I started thinking of quick and easy sweets to serve them. With just a couple of hours in hand and a desire to serve something good, if not exotic, I started surfing my brain for quick goodies. I opened the fridge to find a box full of walnuts and decided to bake a walnut cake. What started as a quick bake, turned out to be a perfect cake with additional chocolate ganache and walnut topping too. As always, the cake is 100% whole wheat with olive oil and no butter. To reduce more, I mixed the whole batter in a blender, without any stress on hands.
Quick recipe for the quick cake…..
Whole Wheat Walnut Cake with Walnut Coated Chocolate Ganache
- whole wheat flour – 2 cups
- sugar – 1 1/2 cups
- olive oil – 1 cup
- eggs – 3 no.s
- baking powder – 1/2 tsp
- baking soda – 1/2 tsp
- milk – 1 cup
- vanilla essence – 1 tsp
- walnuts (finely chopped) – 1 cup
Method of Preparation
- In a blender, beat 3 eggs – white and yolks combined
- Add sugar, olive oil and blend. You would arrive at a mayonnaise consistency
- Add 1 cup whole wheat flour and beat well in the blender
- Add baking powder and the rest 1 cup flour and blend well. Now, the mixture would be quite thick
- Boil milk in a pan and pour into a bowl with baking soda. The soda added milk would bubble-up into a frothy fluid
- Pour this frothy milk into the mixer jar and blend till well incorporated
- If one feels the mixture is still thick, add little water to make the batter a bit thinner
- At this point, preheat oven at 180 deg. C.
- While oven is getting heated up, transfer the batter into a wide jar and fold in the finely chopped walnuts
- Pour into greased tin. I used small loaf tins to bake tea cakes. One can bake a whole round or rectangular cake as preferred
- Bake the batter for 25-30 minutes or till a tooth pick comes out clean.
Chocolate Ganache with walnut topping
- 70% dark chocolate – 150 gms
- full cream – 150 gms
- hersheys unsweetened cocoa powder – 2 tbsp
- walnuts – 1 1/2 cups – little more or less – very finely chopped
- For the ganache, keep a double boiler on stove and place any good quality dark chocolate, preferably 70% cocoa. I prefer 70% here as there is no extra sugar needed and it is not too bitter.
- 70%-80% also gives me the freedom to use unsweetened cocoa powder to make it more chocolatty and slightly bitter as per my taste buds. 90% is truly bitter and adding sugar solidifies it more and that ends up in more cream for the texture of ganache.
- So go in for your own favorite good quality dark chocolate and combine with unsweetened cocoa powder and cream, and make your own very bitter/moderately bitter/less bitter ganache as preferred.
- Once the chocolate starts to melt, add cream and cocoa powder and stir well till it becomes thick enough to spread with ease. We don’t need pourable consistency here nor a thicker version to apply over the cake.
- Spread the ganache on the cake with ease and sprinkle the very finely chopped walnuts on top.
- Keep in freezer for 10 minutes to set.
- Cut and serve.
- The cake is equally good without the ganache too.