Walnut cake with chocolate (čokoladna torta sa orasima) blends rich chocolate and earthy walnuts. This classic European torte is our cherished family tradition, and the very cake Mom bakes for each one of our birthdays. Shall we?
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(Please note while we understand that cakes and tortes are similar but not the same, in the text below the terms will be used interchangeably.)
When you think of a classic European torte overflowing with creaminess, substance, and taste, you get our Mom's chocolate and walnut cake.
Known as čokoladna orah torta, or čokoladna torta sa orasima, this dessert captures the essence of a timeless torte. Made from the comforting flavors of everyday ingredients, the cake offers a taste of warm home and family traditions.
The cake biscuit consists of a spongy layer made from egg whites, egg yolks, sugar, and walnuts baked to a golden perfection and divided into three parts. Not to be outdone, the creamy filling (which also counts as frosting!) consists of egg whites, egg yolks, and sugar with the addition of melted chocolate.
Whether it’s a solo indulgence or a family affair, this chocolate walnut cake is sure to bring joy to your mouth with every bite.
Why You'll Love Walnut Cake with Chocolate
- Easy to Make: This cake is simple and easy to follow, making it ideal for beginners, seasoned bakers, and non-bakers alike.
- Minimal Equipment: No need for a bunch of fancy tools you'll never use again. A few basic kitchen essentials will have you covered.
- Rich Flavor: The blend of rich, high-quality ingredients makes for a dessert where one slice is enough to leave you completely and utterly satisfied.
- Timeless Appeal: This cake's time-tested amazing flavor will be equally as delicious for generations to come.
Ingredients
Here are all the (simple) ingredients you'll need for mama's walnut cake with chocolate (čokoladna torta sa orasima).
Cake biscuit ingredients
Cake filling ingredients
List of all ingredients
- Walnuts. Deshelled and as fresh as possible. For the best consistency and taste, grind about three-quarters of them, and finely chop the remaining quarter. Substitute with hazelnuts, or a mix of hazelnuts and walnuts.
- Chocolate. You have some freedom with the chocolate. We've used everything from baker's chocolate, dark chocolate, milk chocolate, white chocolate, chocolate chips, and the combination of. Avoid chocolates with additions (nuts, seeds, etc.).
- Regular Sugar. Here we're talking about table sugar or granulated sugar. If you substitute with the ground or another sugar, leave a comment and let us know how it went.
- Eggs. If you can, look for the freshest, organic, free-range chicken eggs you can find. As the cream is thermally processed (cooked over a water boiler), the eggs should be as fresh as possible. (If you can't, regular, store-bought eggs will do.)
- Salt. Table salt will do.
- Flour. Regular white flour.
- Powdered Sugar. (Conectioner's or icing sugar.) This sugar, with its flour-like consistency, is combined with egg yolks as a part of the creamy filling (frosting). If you must substitute, make sure the sugar you're substituting with is as finely grained as possible.
- Butter. Unsalted is best, but slightly salted is fine also.
- (Optional) Rum. Sprinkling a little bit of rum onto the cake before you add cream intensifies the flavor of our walnut cake with chocolate.
Instructions
Here are the step-by-step instructions for making mama's walnut cake with chocolate (čokoladna torta sa orasima).
Making the cake biscuit
Step 1. Line the cake ring with foil and grease/sprinkle.
Step 2. Separate eggs.
Step 3. Add salt. Mix whites until stiff. Set aside.
Step 4. Add sugar. Mix yolks.
Step 5. Add chocolate. Mix. Add Walnuts. Mix.
Step 6. Combine with egg whites. Whisk. Add flour. Whisk.
Step 7. Transfer the batter to the cake ring. Bake.
Step 8. Cool off.
Step 9. Remove the ring and foil.
Making the filling
Step 1. Separate eggs.
Step 2. Mix egg whites.
Step 3. Heat water.
Step 4. Thermally process egg yolks.
Step 5. Melt chocolate.
Step 6. Add butter.
Step 7. Add chocolate.
Step 8. Combine everything.
Step 9. (Not pictured). Transfer to fridge.
Combining cake biscuit and filling
Step 1. Cut the biscuit. Sprinkle with rum.
Step 2. Divide filling.
Step 3. Combine.
Handling
- Serving: take the chocolate walnut cake out of the fridge 10-15 minutes before serving. For easier cutting warm the knife up by dipping it in hot water in between slicing. (We usually keep a pitcher of it nearby.)
Serving size is up to you. We find that this size cake produces about 12-16 slices. Walnut chocolate cake is a very rich, filling dessert. One decent slice will keep you satisfied for quite some time.
Serve the cake itself, with Bosnian coffee, or alongside vanilla ice cream or berry fruit (blueberries, strawberries, etc.).
- Storing: store in an airtight cake container in the fridge for up to 3-5 days. Although the quality does deteriorate a little bit, it'll still be delicious.
Recipe FAQs
Most chocolate types are great to use in a chocolate walnut cake.
We've tested everything from baker's chocolate, dark chocolate, milk chocolate, white chocolate, and a mix of. Chocolate chips also work.
However, avoid chocolates with additions like nuts, seeds, caramel, etc.
Yes. You can substitute with hazelnuts.
The cake tastes best 1-2 days after making. However, as long as it is secured in an airtight container, the cake will stay moist and flavorful for about 5-7 days in the fridge. While the quality does deteriorate day after day, the flavor will still be very tasty.
To ensure it's moist after taking it out of the fridge, leave it outside for 10-15 minutes to adjust to the room temperature.
Absolutely. In fact, it's best to make the cake a day or two ahead of when you plan to serve it, and keep it in the fridge until then.
Expert Tips
Here are some expert tips to ensure that your walnut chocolate cake (čokoladna torta sa orasima) comes out perfect every single time.
- 1 Cake Ring (Pan). Using 3 pans can complicate things. We prefer one pan or ring and cutting the cake into three layers—simpler and easier to fix mistakes.
- Sprinkle with Rum. Sprinkling the biscuit (cake) layers with rum (or another liqueur) enhances the flavor in a big way.
- No Egg Yolks in Egg Whites. If any egg yolk mixes with the egg whites and you have trouble whipping them, discard everything and start with fresh eggs. Egg yolks contain fats that disrupt the egg whites' ability to foam.
- Start at the Lowest Mixer Speed. Always start at the lowest mixer setting and gradually increase after 10-20 seconds to avoid a mess.
More Chocolate 💙
Thoughts?
If you make today's Mama's walnut cake with chocolate (čokoladna orah torta, čokoladna torta sa orasima) and liked it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
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Prijatno, Dobar Tek, and Bon Appetit!
Mama's Chocolate Walnut Cake (Čokoladna Orah Torta)
Equipment
- 1 (one) 10-inch cake ring (1 big is better than 3 small)
Ingredients
Cake Biscuit
- 4 ounces baking chocolate grated; note that most types of chocolate work: choc. chips, milk chocolate, baking chocolate, dark chocolate, a combination of, etc.
- 10 eggs find as organic and free-range as possible (if you can)
- 1 cup granulated white sugar regular white table sugar
- 4 tablespoons white flour two tablespoons for cake, two for coating the pan
- 9 ounces de-shelled ground walnuts ¼ of these walnuts can be finely chopped for a richer texture
- pinch of salt
Filling (and Frosting)
- 10.5 ounces baking chocolate note that most types of chocolate work: choc. chips, milk chocolate, baking chocolate, dark chocolate, a combination of, etc.
- 5 eggs find as organic and free-range as possible (if you can)
- 1 cup confectioner's sugar icing or powdered sugar
- 9 ounces butter room temperature or softer
- a pinch of salt
(Optional) Topping
- 2-3 ounces ground or finely chopped walnuts
- 1-2 ounces chocolate syrup or grated chocolate
- 1-2 m&m's, gummy bears, candy, etc.
Instructions
Making the Cake Biscuit
- Prep Pan and Oven. Line the cake ring (or pan) with foil on the inside and coat it generously with flour (1-2 tablespoons) to prevent sticking. (Optionally grease with 1-2 tablespons of oil.) Set aside and preheat the oven to 350°F (175°C).
- Separate Eggs. In two large mixing bowls, carefully separate the egg yolks from the egg whites. Ensure no yolk gets into the egg whites, as even a small amount can prevent proper whipping. If later the egg whites don't foam as expected, discard everything and start over.
- Mix Egg Whites. Add a pinch of salt to the bowl with egg whites. Using a hand or stand mixer, start at the lowest speed for 10-20 seconds. Then, increase to the highest speed and beat for 3.5-5 minutes, or until the egg whites are stiff and hold their shape. Test by flipping the bowl upside down— the egg whites should remain in place.
- Mix Egg Yolks. Add sugar to the bowl with egg yolks. Using a hand or stand mixer, start at the lowest speed for 10-20 seconds, then mix for 3.5- 5 minutes on the highest setting.
- Add Chocolate and Walnuts. Add grated chocolate to the egg yolks and sugar mixture, and mix on the lowest setting for 1-2 minutes, or until fully combined. Then add the walnuts and mix on the lowest setting for another 1-2 minutes.
- Combine with Egg Whites. Fold the whipped egg whites into the bowl with walnuts using a wooden spatula until fully integrated. Then, whisk in two tablespoons of flour until the batter has the consistency of a thick soup.
- Bake. Pour the batter into the cake ring and place it in the oven. Bake at 350°F (175°C) for 15 minutes. Then, lower the temperature to 320°F (160°C), cover with foil, and bake for an additional 25-35 minutes. (You can cover the cake with foil even earlier, as soon as it starts to blush.)*Starting at about 30 minutes of total baking time, start checking for doneness by inserting a toothpick. If it comes out clean, the cake is done. If crumbs or stickiness remain, continue baking and test again every 5 minutes.
- Cool. Take the cake out and let it cool down for about 30 minutes.
- Remove Ring. Carefully remove the cake biscuit from the cake ring, and then remove the foil around it. Finally, place it on a clean, flat surface.
Making the Filling (Parallel to Baking)
- Separate Eggs. In two large bowls (one should be stainless steel or a medium-sized pot), carefully separate the egg yolks from the whites, placing the yolks in the stainless steel bowl or pot. (You'll work egg yolks over a water boiler later.)
- Mix Egg Whites. Add a pinch of salt to the bowl with egg whites. Using a hand or stand mixer, start at the lowest speed for 10-20 seconds. Then, increase to the highest speed and beat for 3.5-5 minutes, or until the egg whites are stiff and hold their shape. Test by flipping the bowl upside down— the egg whites should remain in place.
- Heat Water. Parallel to mixing egg whites, fill a smaller pot halfway with water and bring it to a rolling boil. Bring the temperature down to low, or medium low. (The pot should be large enough so that it snugly fit the stainless steel bowl or pot with egg yolks.)
- Thermally Process Egg Yolks. On the work surface, add powdered sugar to the bowl or pot with the egg yolks and mix with a wooden spatula until well combined. Place the bowl or pot over the small pot of boiling water to create a double boiler. Using a hand mixer, start mixing the yolk mixture on low speed, gradually increasing to the highest setting within 10-20 seconds. Work carefully, to prevent spillage and burns. Continue mixing over the steam for 7-10 minutes, until the mixture turns pale yellow, and easily separates from the walls of the bowl/ pot. Remove from heat and let it cool on your working surface.*
- Melt Chocolate. Parallel to the egg yolks cooling, melt the chocolate. Place the chocolate in a microwave-safe bowl and melt it in 20-30-second increments for approximately 1-3 minutes. After each 20-30 seconds, remove the bowl to check the chocolate and give it a whisk to check for doneness.
- Add Butter. After the processed yolks have cooled for a few minutes, add room temperature (or softened) butter. Begin mixing with a hand mixer on the lowest speed, gradually increasing as the ingredients combine.
- Add Chocolate. After about 1-2 minutes, slow the mixer down again and add the melted chocolate. Continue mixing for 1-2 more minutes until the mixture is smooth and fully combined.
- Combine Everything. Gently fold the whipped egg whites into the mixture with a wooden spatula until all ingredients are combined.
- Transfer to Fridge. Transfer the filling to the fridge. Let it stiffen for at least 1 hour, or until it achieves the consistency of cream cheese or slightly thicker.
Combining Cake Biscuit and FIlling
- Cut Cake Biscuit. Using a thin, large knife, slice the sponge cake lengthwise into three equal layers. This may take some practice. (A sharp knife, patience, and slow moves are your friends here.) Sprinkle each with rum.
- Divide Filling. Remove the filling from the fridge and divide it into three equal parts, with one part being slightly larger.
- Combine Cake and Filling. Place one cake layer on a flat surface.* Spread one part of the filling evenly over the top. Add the second cake layer and spread the second portion of filling on top. Place the third cake layer on top, then use the remaining largest part of the filling to cover the top and sides of the cake. Smooth the filling evenly over the sides with a spatula or knife.
(Optional) Add Topping
- (Choose and Add Toppings.) Our favorite topping is ground and chopped walnuts sprinkled all around and top of the cake. You can also add grated chocolate on top, or use chocolate syrup or candy to further decorate.
Firming Up Cake
- Transfer the cake to an airtight container, and then to the fridge for at least two hours to firm up, preferably overnight.
Handling
- Serving: take the chocolate walnut cake out of the fridge 10-15 minutes before serving. For easier cutting warm the knife up by dipping it in hot water in between slicing. (We usually keep a pitcher of it nearby.)Serving size is up to you. We find that this size cake produces about 12-16 slices, depending on how thick the slices are cut. Walnut chocolate cake is a very rich, filling dessert. One decent slice will keep you satisfied for quite some time.Serve the cake itself, with Bosnian coffee, or alongside vanilla ice cream or berry fruit (blueberries, strawberries, etc.).Storing: store in an airtight cake container in the fridge for up to 3-5 days. Although the quality does deteriorate a little bit, it'll still be delicious.
Video
Notes
- Thermally Processing Eggs
- Combining Cake and Filling
- Baking
Erin @ The Spiffy Cookie says
I'm not normally a fan of chocolate cake but you had me at the mention of walnuts!
Aida says
Thanks Erin! Big fan of walnuts myself. Love the logo btw.
Karen says
My mother-in-law makes a version where the cake part does not have chocolate. It’s a family favorite 😍. The family calls it “German Cake.” I am thinking about surprising my husband with your version for his birthday!