Chocolate Walnut Cake

I haven't baked this Chocolate Walnut Cake for a long time. The recipe was shared by a cousin many years ago. Don't know why but I just felt like baking something familiar, simple & delicious. And this cake came to my mind. 

What a delight..... it's soft, delicious, not too rich & yet not too light.... just perfect. Except... it didn't look as perfect as I wanted it to be. First, I didn't grease my bundt pan... big mistake! As a result, part of my cake was stuck to the pan. Secondly, I wanted to do the wavy effect that Roz did with her cake. Obviously, I didn't get the effect with my cake. Luckily nobody had complained about its look. In fact, I had good reviews about how good it tasted. 

Chocolate Walnut Cake

Ingredients:

283g unsalted butter (softened)

1/2 tsp salt

2 tbsp sweetened condensed milk

1 tsp vanilla essence (I used pure vanilla paste.)

8 cold eggs (cold eggs will produce thick batter)

10 oz (283g) sugar

1 tbsp ovalette

2 tsp baking powder

8 oz (227g) cake flour - sifted with baking powder

4 oz (113g) walnut (chopped)

4 oz (113g) chocolate block (grated) - I replaced this with cocoa powder.

Method:

1. Line & grease a 10 x 10- inch baking pan. Set aside. (I used bundt pan.) 
2. Combine butter, salt, condensed milk & vanilla in a mixing bowl & cream until pale. Set aside.
3. In a large mixing bowl, combine eggs, sugar,ovalette & flour & beat at high speed until thick for about 8 minutes. (If you are using a hand-held mixer, beat eggs, sugar & ovalette until thick & pale. Then fold in flour.)
4. Add creamed butter to egg mixture & mix thoroughly.
5. Pour 1/3 of batter into the baking pan. Then sprinkle 1/3 of walnut & 1/3 of chocolate. Pour another 1/3 of batter & sprinkle with another third of walnut & chocolate. Finish with the rest of batter, walnut & chocolate.
6. Bake in a preheated oven at 180 deg C for the first 20 minutes, then reduce the temperature to 160 deg C for the next 20 minutes.