Walnut Cocoa Butter Cake
Makes a 9 inch cake
Or 2 x 6 inch cakes
- 250 g butter softened
- 160 g castor sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1/4 cup 60ml milk
- 190 g cake flour
- 30 g cocoa powder
- 1 1/2 tsp baking powder
- 120 g walnuts milled/blended
- 60 g walnuts to top
Preheat oven to 170C.
Grease pan, and line bottom with parchment paper.
Cream butter and sugar together until fluffy.
Add eggs and beat one at a time.
Beat on high for 1 minute to incorporate air into batter.
Add milk & vanilla extract and beat until combined.
Sift in flour, cocoa powder, and baking powder.
Beat until just combined.
Fold in milled/blended walnuts.
Pour into baking tin, drop tin on counter tops a few times to remove large air bubbles.
Bake at 170C for 50-55 minutes for 9 inch cake, or 40 minutes for 6 inch cake.
Check by inserting skewer into cake, if it comes out clean, it means it's done.