Walnut Cocoa Butter Cake – Delishar

Chinese New Year is coming and everyone is baking up a storm. I didn’t want to feel left out; So I made this simple cocoa butter cake using my Marbled Butter Cake recipe, and added walnut to the mix. I divided the batter and baked it in 2 x 6 inch cake pans to share the calories with my BFF. My girls loved the cake as much as my BFF’s daughter, finishing every single crumb they can find in their plate. 

walnut cocoa butter cake 2

I love this technique of making butter cake as it requires less effort as compared to the famous Mrs SK Ng’s egg separation butter cake. It still yields a light and fluffy cake without the need to separate the eggs and whisking the egg whites into meringue. The result was not as light as the egg separation method, but definitely lighter than the usual dense butter cake. Beating the eggs a little longer introduce aerates the batter making the cake lighter and fluffier. Both methods are equally delish though. You can also skip the walnuts and make this a cocoa butter cake instead.  

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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.

walnut cocoa butter cake insta 1

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Orange Cocoa Loaf Cake – Delishar

A while ago I made a Jam Swirled French Yogurt Cake what was extremely delicious. I wanted to try making it with orange zest instead of lemon zest. However, I wanted to make it a little different, so I added cocoa powder because cocoa and orange are a match made in heaven. 

I cannot begin to describe how fragrant my house was while the cake was baking in the oven. The lovely aroma of citrus filled the house, and little smiling faces came running into the kitchen asking if I’m baking them a orange cake. And when I said orange and chocolate, their smiles grew even wider! It’s moments like this that I treasure so dearly, and it is such a joy to be able to cook and bake for the people I love.

If you are wondering what to do with the mountain of mandarin oranges you collected for Chinese New Year. This would be a recipe you can make. Substitute the cocoa powder for plain flour if you want to make a plain Orange French Yogurt Cake.  


Orange Cocoa Loaf Cake


9×5 inch loaf

  • 1 cup 128g flour
  • 1/2 cup 64g cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 169g sugar
  • Zest of 1 orange
  • 3/4 cup 175g + 2 tbsp (35g) greek yoghurt (or natural yoghurt)
  • 1/3 cup 74g corn oil / grapeseed / canola
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 3 tbsp orange juice
  • 1 tsp espresso powder optional
  • Preheat oven to 175C.

  • Spray loaf tin with non-stick spray.

  • In a large bowl, sift baking powder, cocoa powder, espresso powder, flour, and salt together.

  • Using your fingertips, rub orange zest and sugar together until moist.

  • Combine sugar and flour mixture with a whisk.

  • Then mix in eggs, oil, yogurt, vanilla extract, and orange juice until just combined.

  • Bake for 50 minutes at 175C or until skewer inserted comes out clean.

  • Allow to cool in tin for 10 minutes before removing it from loaf tin to cool completely.

Orange Chocolate Loaf 2

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