What you need
60g unsalted butter, softened
½ cup brown sugar
1 cup roughly chopped toasted walnuts
125g unsalted butter, extra, softened
¾ cup caster sugar
1 teaspoon vanilla
2 eggs, lightly beaten
1½ cups flour
1½ teaspoons baking powder
1 teaspoon bicarbonate soda
¾ cup buttermilk
200g CADBURY Baking Dark Chocolate Chips
Cream, for serving
1. CREAM together the butter and brown sugar then spread over the base of a greased and base lined 25cm cake pan. Sprinkle over the walnuts.
2. CREAM together the extra butter, caster sugar and vanilla until light and fluffy. Gradually beat in the eggs, beating well between each addition. Add the sifted flour, baking powder and bicarbonate soda in batches alternately with the buttermilk and stir until just combined. Fold through the chocolate then spread the mixture gently over the walnut base.
3. BAKE in a moderate oven 180°C for 45 minutes or until cooked when tested. Cool on a wire rack for 15 minutes before turning out of pan to cool for an hour. Serve warm or at room temperature with cream.
TIP: To toast walnuts, spread in an even layer on a baking tray and bake in a moderate oven 180°C for 5-10 minutes or until golden.
Toasting the walnuts first for this chocolate chip cake makes sure their wonderful nutty flavour and crunch is enjoyed in the final cake.