Recipes

Name: Chocolate Walnut Cake with Dulce de Leche Frosting
Prep time: 35 min
Cook time: 25 min
Yield: 12 Servings
Ingredients: Chocolate Walnut Cake; 3 cups Fisher® Walnut Halves and Pieces, divided; 1 3/4 cup all-purpose flour; 1 3/4 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 1 tablespoon instant espresso; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 2 eggs (large), at room temperature; 1/2 stick (4 tablespoons) unsalted butter, melted; 3/4 cup buttermilk, at room temperature; 1/2 cup sour cream, at room temperature; 1/4 cup canola oil; 2 teaspoons vanilla extract; 1/2 cup hot water; Dulce de Leche Frosting; 2 sticks (1 cup) unsalted butter, at room temperature; 2 2/3 cups powdered sugar; 2/3 cup prepared dulce de leche; 1/2 teaspoon vanilla extract; 1/4 teaspoon kosher salt

Chocolate Walnut Cake with Dulce de Leche Frosting

Desserts, Walnuts

Yield: 12 Servings
Prep Time: 35 Mins.
Cook Time: 25 Mins.

Ingredients

Chocolate Walnut Cake
3 cups Fisher® Walnut Halves and Pieces, divided
1 3/4 cup all-purpose flour
1 3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 tablespoon instant espresso
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs (large), at room temperature
1/2 stick (4 tablespoons) unsalted butter, melted
3/4 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup canola oil
2 teaspoons vanilla extract
1/2 cup hot water
Dulce de Leche Frosting
2 sticks (1 cup) unsalted butter, at room temperature
2 2/3 cups powdered sugar
2/3 cup prepared dulce de leche
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Directions

Preheat oven to 350°F. Coarsely chop Fisher® Walnuts. Spray two 9-inch round cake pans with cooking spray.
Combine dry cake ingredients: In large bowl, whisk flour, sugar, cocoa powder, instant espresso, baking soda, baking powder and salt until well combined.
Combine wet cake ingredients: Place eggs, butter, buttermilk, sour cream, oil and vanilla in mixing bowl. Using mixer with whisk attachment, beat on medium-high speed 30 seconds or until combined. Scrape down sides of bowl.
Make batter: Add hot water and flour mixture. Mix on medium speed 30 seconds or until just combined, scraping down bowl once halfway through. Do not overmix. Gently fold in 1-1/2 cups chopped walnuts.
Line bottoms of pans with parchment paper, then spray parchment with cooking spray. Divide batter between pans. Bake until inserted toothpick in center comes out clean, approximately 25 minutes. Transfer pans to cooling rack and allow to cool completely in pans.
Make the frosting: Place butter and powdered sugar in mixing bowl. Using mixer with whisk attachment, beat on medium-high speed 1 minute. Add dulce de leche, vanilla and salt; beat on medium-high speed 90 seconds or until smooth and fluffy, scraping down bowl as needed.
Assemble the cake: Carefully turn out 1 cake round and place on cake stand or serving platter. Evenly spread top of cake with half of frosting. Sprinkle 3/4 cup of remaining chopped walnuts on top of frosting. Carefully place remaining cake round on top and repeat process with remaining frosting and chopped walnuts.