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.
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
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.
Common FAQs
1. Can I make this dessert ahead of time?
Absolutely! This cake actually improves with time as the flavors meld together. You can make it up to 3 days in advance and keep it refrigerated.
2. Why did my chocolate glaze crack when I cut the cake?
If the glaze cracks during cutting, your chocolate might have been too cold. Allow the cake to sit at room temperature for about 10 minutes before cutting, and use a knife dipped in hot water.
3. Can I freeze this cake?
Yes, this cake freezes well for up to 1 month. Wrap individual pieces in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.
4. My mixture seems too runny. What did I do wrong?
If your mixture is too runny, you may have used too much liquid or not cooked the chocolate mixture long enough. Add more crushed cookies to absorb the excess moisture.
5. How do I know when the cake is properly set?
The cake is properly set when it feels firm to the touch and doesn’t indent when pressed gently. This typically takes 2-3 hours in the refrigerator, but can vary depending on the temperature of your fridge.
Storage and Make-Ahead Tips
- Refrigerator Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even more delicious after the first day.
- Freezer Storage: This cake can be frozen whole or in individual slices for up to 1 month. Wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
- Thawing: Thaw frozen cake in the refrigerator overnight. Never thaw at room temperature as this can cause condensation to form, making the cake soggy.
- Serving From Cold: For the best texture and clean cuts, serve directly from the refrigerator. If you prefer a softer texture, allow it to sit at room temperature for 10-15 minutes before serving.
- Transport Tips: If transporting this dessert, keep it in its dish and add the chocolate glaze and nut topping once you’ve reached your destination. This prevents the glaze from cracking during transit.
This no-bake chocolate cherry walnut cake is perfect for those times when you need an impressive dessert without spending hours in the kitchen. With its rich chocolate flavor, bursts of cherry, and crunchy walnuts, it’s sure to become a favorite in your recipe collection!
