12 Serves
95 Mins
6 g
36 g
22 g
Preheat your oven to 175°C and thoroughly grease and flour a Bundt pan to ensure the cake releases properly.
Ingredients, vitamins, and health benefits
Flour
Unsalted Butter
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Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
29 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
185 mg / 4,700 mgSodium
40 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
30 g / 50 gSaturated Fat
11 g / 20 gCholesterol
133 mg / 300 mgCaffeine
10 mgNet Carbs
33 gAlcohol
0 g
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually fold in the flour, cocoa powder, and chopped walnuts until just combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan and bake for 60 to 65 minutes until the top is set but the center remains slightly soft.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Sugar
Egg
Vanilla Extract
Cocoa Powder
Walnuts
Vitamin A
168 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
29 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
185 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
30 g / 50 gSaturated Fat
11 g / 20 gCholesterol
133 mg / 300 mgCaffeine
10 mgNet Carbs
2
g34
g15
g
American
AmericanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
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