Walnut Overload, Dark Chocolate & Coconut Cake

The scent of dark cocoa always brings me back to my childhood. I remember sneaking into the kitchen while my grandmother baked, the rich, bittersweet aroma filling the entire house with warmth and anticipation. She always let me lick the spoon, the intensely chocolatey batter a forbidden delight. This cake, with its decadent dark chocolate notes, toasted walnuts, and sweet coconut, evokes that same comforting feeling, a delicious reminder of family and simpler times.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 35-40 minutes
• Servings: 24
• Yield: 1 Cake
• Dietary Type: Not specified

Ingredients

Cake Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup Bertolli extra light tasting olive oil
• 2 cups sugar
• 5 large eggs, separated
• 1 3/4 cups all-purpose flour
• 3/4 cup Hershey’s Special Dark Cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 cup buttermilk
• 1 tablespoon vanilla
• 10 ounces flaked coconut (about 3 cups)
• 3 cups walnuts, broken into large pieces
• 1 cup boiling water

Icing Ingredients:

• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 2 lbs powdered sugar (about 5 cups powdered sugar)
• 2/3 cup Hershey’s Special Dark Cocoa
• 6 tablespoons whole milk
• 1 tablespoon vanilla
• 1/2 cup whipped topping
• 2 1/4 cups chopped walnuts
• 4 ounces flaked coconut (about 1.5 cups)

Equipment Needed

• Four 9-inch round baking pans
• Mixing bowls
• Electric mixer
• Spatula
• Cake racks
• Serrated edge knife

Instructions

Cake Directions:

1. Preheat your oven to 300°F (149°C). Ensure your oven rack is positioned in the center.
2. In a large mixing bowl, cream together the softened butter and olive oil until well combined.
3. Gradually add the sugar, beating until the mixture is smooth and creamy. This step is crucial for a tender cake crumb.
4. Add the egg yolks one at a time, beating well after each addition. This helps to emulsify the mixture, preventing it from separating.
5. In a separate bowl, whisk together the flour, cocoa, baking powder, and baking soda. This ensures that the dry ingredients are evenly distributed.
6. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
7. Stir in the vanilla, flaked coconut, and broken walnuts. Distribute these ingredients evenly throughout the batter.
8. Carefully pour in the boiling water and stir until just combined. The hot water helps to bloom the cocoa, intensifying its flavor.
9. In a separate, clean bowl, stiffly beat the egg whites until firm peaks form. This will add lightness and airiness to the cake.
10. Gently fold the beaten egg whites into the cake batter in two or three additions. Be careful not to deflate the egg whites, as this will reduce the cake’s volume.
11. Evenly divide the batter among the four well-greased 9-inch round baking pans. You can also line the bottoms of the pans with parchment paper for easy release.
12. Gently pat the chunky mixture down, ensuring it’s slightly thicker towards the edges of the pans. This will help prevent the edges from overbaking.
13. Bake at 300°F (149°C) for approximately 50-55 minutes, or until a toothpick inserted into the center comes out clean.
14. Let the cakes cool in the pans for about 10 minutes before inverting them onto cake racks to cool completely.

Cream Cheese Icing Directions:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. In a separate bowl, combine the powdered sugar, very soft butter, vanilla, cocoa, and whole milk. Mix well until a smooth paste forms.
3. Add the whipped topping to the sugar mixture and mix well.
4. Gradually add the sugar mixture to the cream cheese, beating until smooth and creamy.
5. Adjust the consistency of the icing as needed. If it’s too soft, add a bit more cocoa and powdered sugar. If it’s too hard, add more whipped topping. Be cautious when adding whipped topping, as it can quickly make the icing too thin.

Assembling the Cake:

1. Once the cake layers are completely cool, place a dollop of icing on a large (12″) plate to help secure the first layer.
2. Place the first layer of cake on the plate and top with an ample amount of icing.
3. Sprinkle 1/2 cup of chopped walnuts over the icing.
4. Repeat steps 2 and 3 with the remaining cake layers.
5. Frost the sides of the cake with ample icing.
6. Create a 1-inch icing skirt around the base of the cake with the remaining icing. If the icing is too thin to stay on the sides, cool both the cake and icing in the refrigerator for about 30 minutes and try again.
7. Gently pat small amounts of flaked coconut into the sides of the cake, allowing some to naturally fall onto the skirt.
8. Sprinkle the skirt with 1/4 cup of chopped walnuts.
9. Store the cake in the refrigerator until ready to serve.

Expert Tips & Tricks

• For a more intense chocolate flavor, use Dutch-processed cocoa powder.
• Toasting the walnuts before adding them to the cake enhances their flavor and texture.
• If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
• Use a kitchen scale for precise measurements, especially when measuring dry ingredients.
• Don’t overbake the cake layers, as this will make them dry. Check for doneness a few minutes before the recommended baking time.

Serving & Storage Suggestions

Serve the Walnut Overload, Dark Chocolate & Coconut Cake chilled. The cake is best served with a sharp serrated knife due to the walnuts and coconut. Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	745 kcal	N/A
Calories from Fat	420 g	56%
Total Fat	46.7 g	71%
Saturated Fat	19 g	94%
Cholesterol	97.1 mg	32%
Sodium	231.1 mg	9%
Total Carbohydrate	77.1 g	25%
Dietary Fiber	3.6 g	14%
Sugars	62.6 g	250%
Protein	9.7 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binding agent like xanthan gum.
• Dairy-Free: Use dairy-free butter and cream cheese alternatives. Substitute the buttermilk with a dairy-free milk mixed with 1 tablespoon of lemon juice or vinegar.
• Nut-Free: Replace the walnuts with toasted sunflower seeds or pepitas.
• Coconut-Free: Omit the coconut altogether or substitute with chopped pecans or other nuts.
• Mexican Chocolate Cake: Add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper to the batter for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator. Frost the cake on the day you plan to serve it.

Q: Why is my icing too thin?
A: The icing may be too thin if you added too much liquid (milk or whipped topping). Add a bit more powdered sugar, a tablespoon at a time, until the desired consistency is reached.

Q: How do I prevent the cake from sticking to the pans?
A: Grease the pans thoroughly with butter or shortening and dust with flour, or line the bottoms of the pans with parchment paper.

Q: Can I use a different type of nut?
A: Yes, you can substitute the walnuts with pecans, almonds, or any other nut you prefer.

Q: Can I freeze the entire cake?
A: Yes, you can freeze the entire cake after it has been assembled and frosted. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Final Thoughts

This Walnut Overload, Dark Chocolate & Coconut Cake is more than just a recipe; it’s an experience. The combination of rich dark chocolate, crunchy walnuts, and sweet coconut creates a symphony of flavors and textures that is sure to delight. Whether you’re baking it for a special occasion or simply to satisfy a chocolate craving, I encourage you to give it a try. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share it with the people you love! Let me know what you think in the comments below – I’d love to hear about your baking adventures!