Black Walnut Sundae
Submitted by TUDDLES
A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.
YIELD
1 cakePREP
35 minCOOK
45 minREADY
1 hrsThis cake looks at an ice cream sundae and says, “Hold my apron."
Three tall layers of cocoa-rich chocolate cake, infused with both vanilla and walnut extract, get stacked and slathered in a billowy marshmallow icing that’s beaten over a double boiler until it’s cloud-like.
Then the whole thing gets a generous cascade of finely chopped black walnuts across the top, giving you that sundae look and a satisfying crunch in every bite.
It’s retro, it’s dramatic, and it feeds a crowd.
Chef Tips
- Beat the icing over low simmering water for the full 15 minutes. Shortcutting this step means flat, weepy frosting.
- Add the marshmallows right at the end off the heat, then beat 5 more minutes so they melt in and give the icing its signature stretch.
- Let the cake layers cool completely before icing or the frosting will slide right off.
- Walnut extract is key here. It deepens the nutty flavor throughout the cake, not just on top.
Ingredients
Directions
In a large mixing bowl cream sugar, cocoa, and butter until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift flour, soda, and salt together and add to mixture alternately with milk, starting and ending with flour.
Mix in flavoring and fold in chopped nuts.
Bake in three greased and floured 9 inch layer pans.
Bake at 350℉ (180℃) F for 35 to 40 minutes.
For the icing, In top of a double boiler mix together sugar, egg whites, wtaer, cream of tartar, and salt.
Beat with electric beater over boiling water for 15 minuts.
This should be on low heat.
Immediately add marshmallows, remove from heat and beat another 5 minutes.
Add flavorings and spread on cake.
Sprinkle nuts over the top of cake to make the sundae.
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