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Chocolate-nut Sheet Cake: Tender, Moist and Irresistible

Čokoládovo-ořechový zákusek

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Chocolate-nut Sheet Cake: Tender, Moist and Irresistible

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  • Easy to prepare
  • 12 portions
  • 90 minutes
Jan, 09. 02. 2026
Čokoládovo-ořechový zákusek

The chocolate-and-nut tray cake is exactly the kind of dessert that disappears faster than it has time to cool – a moist base, intense chocolate flavor and the nuts do their work. If you like similarly rich and “confectionery-style” slices, also check out the Dalmantin cake with chocolate cream and whipped cream or the nut cake with Parisian cream, which is equally festive and great for a baking sheet.

For 12 portions

Ingredients

Dough:

Cream:

For decoration:

Preparation procedure

  • Beat the eggs with the granulated sugar until light and fluffy. Gradually fold in the cocoa, the all-purpose flour mixed with the baking powder, and the ground walnuts. Gently stir the batter so it remains airy.
  • Preheat the oven to 200 °C. Spread the batter on a baking sheet lined with parchment paper or lightly greased and floured. Bake for approximately 25–30 minutes. After baking, let the cake base cool completely.
  • Heat the whipping cream over low heat, but do not let it boil. Add the dark chocolate broken into pieces and, stirring constantly, let it melt. Remove the mixture from the heat and let it cool completely. Beat the cooled chocolate cream with a mixer into a firm cream together with the whipped cream stabilizer.
  • Spread the finished cream evenly over the cooled base. Chill the dessert in the refrigerator for at least 2 hours so the cream firms up. Before serving, sprinkle the surface with grated dark chocolate.

Number of servings

approx. 12–16 servings (small baking sheet)

Total preparation time

approx. 90 minutes

(including baking 25–30 minutes + chilling at least 2 hours)

Recipe conclusion

The chocolate-and-nut cake is an ideal choice for anyone who likes a pronounced chocolate flavor combined with nuts. Thanks to the simple base and creamy layer, the dessert looks elegant, but its preparation is manageable even for beginners. It tastes best well chilled and is even better the next day, when the flavors meld perfectly.

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