Homemade Chocolate Cherry Walnut Cake

Homemade Chocolate Cherry Walnut Cake
There’s something truly magical about a dessert that requires no baking yet delivers rich, decadent flavors. This Chocolate Cherry Walnut Cake is exactly that – a show-stopping treat that comes together in just minutes but tastes like you spent hours in the kitchen. Perfect for Easter gatherings or any occasion when you need an impressive dessert without turning on the oven.

Easter Kraffin: A Delightful Holiday Bread Recipe
Easter Kraffin: A Delightful Holiday Bread Recipe
Ingredients
For the Cake Base:
400g (14 oz) plain cookies or graham crackers
120g (½ cup) granulated sugar
30g (¼ cup) unsweetened cocoa powder
200ml (¾ cup + 1 tablespoon) milk
1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
Zest of ⅓ orange
70g (5 tablespoons) butter
90g (¾ cup) walnuts, chopped
100g (3.5 oz) pitted cherries (fresh or frozen)
For the Chocolate Glaze:
170g (6 oz) dark chocolate
20ml (4 teaspoons) vegetable oil
30g (¼ cup) walnuts, chopped for garnish
Instructions
Step 1: Prepare the Base Mixture
In a medium saucepan, combine the sugar, cocoa powder, milk, and vanilla sugar.
Place over medium heat and bring to a boil while stirring constantly to prevent burning.
Once the mixture comes to a boil, remove from heat.
Step 2: Add Flavor Components
Add the orange zest to the hot cocoa mixture and stir to incorporate.
Add the butter and stir until completely melted and the mixture is smooth.
Allow the mixture to cool slightly for about 2-3 minutes.
Step 3: Prepare the Cake
Coarsely crush the cookies by placing them in a plastic bag and breaking them with a rolling pin, or pulse briefly in a food processor (don’t reduce to crumbs).
Chop the walnuts into medium-sized pieces.
Add the crushed cookies, chopped walnuts, and pitted cherries to the chocolate mixture.
Gently fold everything together until the cookies are completely coated with the chocolate mixture.
Step 4: Shape and Chill
Line a square or rectangular dish (approximately 8×8 inches) with parchment paper, allowing some overhang for easy removal.
Transfer the mixture to the prepared dish and press it down firmly with a spatula to create an even surface.
Refrigerate for 2-3 hours until completely set and firm.
Step 5: Prepare the Chocolate Glaze
When the cake base is set, prepare the chocolate glaze.
Break the dark chocolate into small pieces and place in a heatproof bowl.
Add the vegetable oil to the chocolate.
Melt the chocolate using a double boiler or in the microwave at 50% power in 30-second intervals, stirring between each interval until smooth.
Step 6: Finish and Garnish
Pour the melted chocolate over the chilled cake base, spreading it evenly with a spatula.
Immediately sprinkle the chopped walnuts over the top before the chocolate sets.
Return to the refrigerator until the chocolate glaze is completely set, about 30 minutes.
Step 7: Serve
Once set, lift the cake out of the dish using the parchment paper overhang.
Using a sharp knife dipped in hot water and wiped dry, cut into triangular pieces or squares.
Serve chilled for the best texture and flavor.
Nutritional Information
Per Serving (based on 12 slices):

Calories: 310
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 15mg
Sodium: 120mg
Total Carbohydrates: 35g
Dietary Fiber: 3g
Sugars: 21g
Protein: 4g
Prep Time: 15 minutes Chill Time: 2-3 hours Total Time: About 3 hours

No-Bake Sugar-Free Low-Carb Cheesecake
No-Bake Sugar-Free Low-Carb Cheesecake
Cooking Tips and Tricks
Cookie Selection: Use plain cookies like digestives, Maria cookies, or graham crackers. Avoid cookies with strong flavors or fillings that might compete with the chocolate-cherry flavor.
Cherry Preparation: If using frozen cherries, thaw and drain them well to prevent excess moisture. If using fresh cherries, make sure they’re pitted thoroughly to avoid any unpleasant surprises.
Chocolate Quality: The quality of your chocolate greatly affects the final taste. Choose a good quality dark chocolate with 60-70% cocoa content for the best flavor.
Even Cooling: For the most even texture, allow the mixture to cool slightly before adding the cookies, cherries, and nuts. This prevents the cookies from becoming too soggy.
Clean Cutting: For perfect slices, dip your knife in hot water and wipe it clean between cuts. This helps the knife glide through the chocolate glaze without cracking it.
Variations and Substitutions
Fruit Options: While cherries offer a delightful tang, you can substitute with raspberries, strawberries, or even orange segments for different flavor profiles.
Nut Alternatives: Not a fan of walnuts? Try hazelnuts, almonds, or pistachios for a different crunch and flavor. For nut allergies, sunflower or pumpkin seeds can provide texture.
Chocolate Variations: Try using milk chocolate for a sweeter glaze, or white chocolate for a striking color contrast. You could even marble dark and white chocolate together for an elegant finish.
Boozy Version: Add 2 tablespoons of cherry liqueur, rum, or amaretto to the chocolate mixture for an adult version of this dessert.
Dietary Adjustments: For a dairy-free version, substitute butter with coconut oil and use plant-based milk. Vegan cookies can also be used for the base.