Chocolate Layer Cake

Chocolate Layer Cake
  • Yield: 12 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 30 Mins.
  • This delicious cake recipe adds a tasty crunch from Fisher® Walnuts. Add some peppermint to the frosting, and you’ve got a new holiday favorite!


  • Cake:

  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, room temperature, divided
  • 1 3/4 cup all-purpose flour
  • 1/2 cup finely chopped Fisher® Chef’s Naturals Walnuts
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cup milk
  • Filling:

  • 6 ounces semisweet chocolate
  • 1/3 cup heavy cream
  • 1/8 teaspoon peppermint extract
  • 1/2 cup chopped Fisher® Chef’s Naturals Walnuts
  • Frosting:

  • 1 1/2 cup heavy cream
  • 1/4 confectioner's sugar
  • 1/8 teaspoon peppermint extract
  • Garnish:

  • 12 starlight mints
  • 12 walnut halves


  1. For Cake: Preheat oven to 350°F. Line two 9-inch-diameter cake pans with parchment paper and spray with non-stick cooking spray.
  2. Melt unsweetened chocolate with 2 tbsp. butter in a microwave safe bowl on HIGH for 1 to 1½ minutes. Cool slightly. Whisk flour, finely chopped walnuts, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Using electric mixer, beat sugar and remaining 6 tbsp. butter in large bowl until well blended. Beat in lukewarm melted chocolate mixture and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in walnut mixture in 3 additions, alternating with milk in 2 additions.
  3. Divide batter evenly between prepared pans. Bake 35 minutes or until a cake tester inserted into center comes out clean. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
  4. For Filling: Microwave heavy cream in a microwave safe bowl on HIGH until very hot, add chocolate, stirring until melted. Stir in walnuts.
  5. To Assemble Cake: Beat cream with confectioner’s sugar and extract. Place one cake layer onto a serving platter. Top with chocolate filling. Spread to within ½ inch of edge of cake. Place second layer on top of chocolate mixture with the bottom of the cake facing up. Frost top and sides with whipped cream. Garnish with walnuts and crushed peppermint candies.
  6. Note: To flatten peppermint candies, place them on a cookie sheet lined with parchment paper. Bake at 350°F for 5 minutes. Allow to cool completely before removing from cookie sheet.

Similar Recipes