Chocolate Walnut Cream Cake

Mark Boughton/styling: Teresa Blackburn
  • Yield: 20 servings

To toast the nuts, place on a baking sheet and bake at 350F about 10 minutes, watching carefully so they don't burn. You'll need a food processor and stand mixer to make this cake.


2cups toasted walnut pieces
1cup toasted almonds
1cup granulated sugar, divided
2ounces bittersweet chocolate, finely chopped
1/2cup very fine breadcrumbs (from 2 slices of white bread or gluten-free white bread)
1/4cup unsweetened cocoa powder
1/4teaspoon cinnamon
10large eggs, separated and at room temperature
1tablespoon coffee powder
1/2cup boiling water
1teaspoon fresh lemon juice
White Chocolate Cream Cheese Buttercream Frosting:
15ounces white chocolate, coarsely chopped and melted in a warm oven or microwave
12ounces cream cheese, softened
1 1/2cups (3 sticks) unsalted butter, softened
1 1/2cups sifted powdered sugar
1teaspoon fresh lemon juice


  1. Preheat oven to 350F. Grease and flour 2 (10-inch) cake pans. (Omit the flouring if you want this to be a gluten-free cake, or dust with cocoa powder instead.)
  2. To prepare the cake, place walnuts, almonds and 1/2 cup sugar in the bowl of a food processor and process until fine (10 to 15 seconds). Add chopped chocolate and blend until fine. Combine nut mixture and breadcrumbs in a large bowl. Sift in cocoa and cinnamon; stir well.
  3. In a medium bowl, beat the egg whites until stiff peaks form.
  4. In a small bowl, beat egg yolks with remaining 1/2 cup sugar until pale yellow and a firm ribbon forms when beaters are lifted. Dissolve coffee powder in boiling water. Drizzle into the egg yolk mixture while beating. Add lemon juice.
  5. Carefully fold egg yolk mixture into the nut mixture. Add egg whites and fold until lumpy. Using a large whisk, whisk until well incorporated.
  6. Transfer batter to prepared cake pans. Bake 35 minutes or until a wooden pick comes out clean. Let cool on wire racks.
  7. To prepare the frosting, beat cream cheese and butter together in a large mixing bowl. Add powdered sugar, 1/2 cup at a time, and beat until completely smooth. Add lemon juice and chocolate, continuing to beat until fluffy. Reserve at room temperature.
  8. When cake layers are completely cool, ice top of one layer with frosting. Place second layer on top. Ice top and sides of cake.

—Recipe courtesy of The Brandywine Inn, Monroe, Ohio.

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Nutritional Info *per serving

  • Calories 553
  • Fat 41g
  • Cholesterol 161mg
  • Sodium 114mg
  • Carbohydrate 29g
  • Fiber 2g
  • Protein 10g