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Chocolate and Walnut Buttercake

A recipe from the Good Food collection.


Chocolate and Walnut Buttercake (left)
Chocolate and Walnut Buttercake (left)
125 g butter
½ cup caster sugar
2 eggs, lightly beaten
1 teaspoon imitation vanilla essence
½ cup walnuts, chopped
2 cups self-raising flour, sifted
2 tablespoons cocoa, sifted
½ cup milk
50 g butter
⅓ cup icing sugar, sifted
1 tablespoon cocoa, sifted
walnut halves, for decoration


  1. Preheat oven to 180°C. Brush a deep 19 cm square tin with melted butter or oil, line base and sides with paper; grease paper.
  2. Beat butter and sugar with electric beaters in small mixer bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence, beat until combined.
  3. Transfer mixture to large mixing bowl; add walnuts. Using a metal spoon, fold in sifted dry ingredients alternately with milk. Stir until just combined and mixture is almost smooth.
  4. Spoon mixture into prepared tin; smooth surface. Bake 30 minutes or until skewer comes out clean when inserted in centre of cake.
  5. Stand cake in tin 10 minutes before turning onto wire rack to cool.
  6. To make Icing: Beat butter with electric beaters in small mixer bowl until light and creamy. Add sifted icing sugar and cocoa; beat until combined. Spread icing evenly over cake using a palette knife. Decorate with walnut halves.
Main ingredient:
Chocolate, Nuts


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