Indulgent Million Dollar Cake with Walnuts and Bournville Cocoa Powder

There are cakes, and then there are memorable experiences. The million dollar cake with walnuts and Bournville cocoa powder is one of those rare, indulgent cakes that is full of depth and flavor in every bite. The cake is soft and moist, and when paired with the earthiness of walnuts and the rich, dark mystery of Bournville cocoa powder, it transforms into something beyond a simple cake. It’s a dessert that will make you sit up and pay attention. Whether you’re baking for a party, a get together, or simply to treat yourself, this cake will leave you and everyone around you impressed.

At the heart of this cake is Bournville cocoa powder, with its deep, velvety finish and slightly bitter edge. Unlike your typical baking cocoa, Bournville has a smooth richness and intensity that makes everything it is in taste more chocolatey. Combined with sweet sugar and butter, it creates a luxurious chocolate base that is dark without being heavy or overpowering. And then, to balance the decadent cocoa and sweetness is the walnuts They do more than just add crunch. They bring warmth and depth which contrasts beautifully with the cake’s richness. Toast them lightly before folding them into the batter, and their nuttiness will bloom into something delicious. They also give your cake texture. So here’s everything you need to make this cake.

Ingredients

For the cake:

• 1 ¾ cups all-purpose flour
• ¾ cup Bournville cocoa powder (sifted)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter (room temperature)
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk
• ½ cup strong brewed coffee (cooled)
• 1 cup toasted walnuts (chopped)

For the frosting:

• 200 g dark chocolate (Bournville recommended)
• ¾ cup heavy cream
• 2 tbsp butter
• A pinch of sea salt
• Additional walnut halves and grated chocolate for garnish

Method:

• Preheat your oven to 175C or 350F.
• Grease and line two cake pans. You could also use a single deep pan if you prefer a thicker slice. Set aside.
• In a large bowl, add the flour, Bournville cocoa, baking powder, baking soda, and salt. If possible, sift the flour and cocoa powder. This will give the mix evenness and prevent lumps in the batter later on. Give these ingredients a good mix and then set aside.
• In another bowl, use a handheld mixer or stand mixer to beat the butter, brown sugar, and granulated sugar until light and fluffy. This might take about 5 minutes, but the payoff is worth it. Add in eggs one at a time, beating well after each addition. Then stir in the vanilla and mix well.
• Now, add the dry ingredients into the mix. First add one spoon of the dry ingredients, mix them well, then add another spoon and so on. Then add the buttermilk and then the coffee and mix those in as well. Now add the chopped walnuts and fold them in. The batter should be thick and dense, easily staying on the back of a spoon.
• Divide the batter evenly and bake for about 35 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cool completely before frosting. If the cake is still warm, the frosting will melt and become runny.
• While the cake cools, make the frosting. Heat the heavy cream in a small pan until simmering, then pour it over the chopped Bournville chocolate. Let it sit for a minute, then stir slowly. Add butter and sea salt and stir until glossy and irresistible. Let it cool until it thickens enough to spread or pour, depending on how you’ve planned to decorate your cake.
• It’s time to assemble. Layer your cakes with a generous amount of ganache in between. Coat the top and sides too, in whatever pattern you like. Top with a sprinkle of crushed walnuts, delicate chocolate shavings, or even gold leaf if you’re feeling fancy. Then chill for 20 minutes before serving to let the ganache set just right.
• Serve this cake with a warm cup of espresso, or a scoop of vanilla ice cream if you’re feeling extra indulgent.