- 250 g all-purpose flour
- 200 g granulated sugar
- 250 ml whole milk
- 120 g unsalted butter, melted
- 3 eggs
- 100 g walnuts, chopped
- 10 g baking powder
- 3 g baking soda
- 10 ml vanilla extract, divided
- 3 g fine salt
- 480 ml heavy whipping cream
- 60 g powdered sugar
- 30 g extra chopped walnuts for garnish
- 20 g grated dark chocolate
Toast chopped walnuts briefly in a dry pan until fragrant, then cool. Heat the oven to 175°C and line a twenty three centimeter round cake tin.
Whisk flour, baking powder, baking soda, and salt together in a roomy bowl. Beat eggs with granulated sugar separately until the mixture appears pale and foamy.
Add melted butter, whole milk, and half the vanilla to the eggs, whisking steadily. Incorporate dry ingredients in portions, stopping as soon as the batter looks uniform.
Fold cooled walnuts through the batter and pour into the prepared tin. Bake for 35–40 minutes until a toothpick inserted centrally comes out without wet batter.
Cool the cake for ten minutes in its tin before transferring to a wire rack. Wait until completely cold so the whipped topping does not melt.
Whip chilled heavy cream with powdered sugar and remaining vanilla until soft firm peaks hold. Spread the vanilla cream across the cake top in generous swirls.
Scatter extra chopped walnuts and grated dark chocolate over the cream. Refrigerate until serving and slice with a clean sharp knife for neat individual portions.
