Dessert

Polish Chocolate & Walnut Cake Recipe

Name: Polish Chocolate & Walnut Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Polish
Ingredients: 150g plain flour, plus 1 tbsp for meringue; 50g cocoa powder; 8 eggs, separated; 200g caster sugar; 5 egg whites, separated from yolks reserved for custard; 200g caster sugar; 250g walnuts, a couple of handfuls reserved for decoration, rest chopped; 1 tbsp plain flour; 1 tbsp potato starch; 100g double cream; 100g chocolate, chopped

ByJake Silas January 18, 2026January 18, 2026

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Introduction

This Polish chocolate and walnut cake is a delightful combination of rich chocolate sponge layers and crunchy walnut meringue. Topped with a smooth chocolate glaze and decorated with walnuts, it’s an impressive treat perfect for any special occasion.

A square piece of chocolate cake with three visible layers sits on a white plate with green leaf patterns, placed on a white marbled surface. The bottom and top layers are dark, moist chocolate cake, while the middle layer is a light-colored cream mixed with chopped walnuts. The top layer of cake is covered with a shiny dark chocolate glaze and sprinkled with walnut halves. In the background, there is a second piece of the same cake on a similar white plate and white teacups with floral patterns. A woman's hand is holding a fork near the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g plain flour, plus 1 tbsp
50g cocoa powder
8 eggs, separated
200g caster sugar
5 eggs, separated (keep the yolks for the custard)
200g caster sugar
250g walnuts (a couple of handfuls saved for decoration, the rest chopped)
1 tbsp plain flour
1 tbsp potato starch
100g double cream
100g chocolate, chopped

Instructions

Step 1: Remove the eggs and butter from the fridge to warm to room temperature. Preheat the oven to 170°C (fan 150°C, gas mark 3½). Sift the 150g plain flour and cocoa together.
Step 2: Beat the 8 egg whites until stiff peaks form. Gradually add 200g caster sugar in small batches while continuing to whisk. Add the egg yolks one by one, whisking constantly to combine.
Step 3: Sift the flour and cocoa mixture onto the egg mixture. Gently fold it in using a spatula until just combined.
Step 4: Line a 30cm x 22cm shallow baking tin with parchment. Pour in the batter and bake for 35 minutes. Let the cake cool for 5 minutes, then remove it from the tin and re-line the tin for the next layer.
Step 5: To make the walnut meringue, whisk the remaining 5 egg whites until stiff. Gradually add the remaining 200g caster sugar, one tablespoon at a time, until the mixture is shiny and holds a stiff peak.
Step 6: Fold in the chopped walnuts, 1 tbsp plain flour, and 1 tbsp potato starch gently but thoroughly.
Step 7: Spread the walnut meringue mixture evenly into the prepared tin. Bake for 40 minutes until golden and firm. Let it cool completely.
Step 8: For the chocolate glaze, gently heat the double cream over low heat until it simmers. Remove from heat, add the chopped chocolate, and stir until smooth and glossy.
Step 9: Cut the cooled chocolate sponge cake horizontally into two layers. Place the bottom sponge layer on a serving plate.
Step 10: Place one layer of the walnut meringue on the sponge and sprinkle some reserved walnuts over it. Add the second walnut meringue layer, then top with the other sponge layer.
Step 11: Pour the chocolate glaze over the top of the cake and decorate with the remaining walnuts. Chill the cake in the fridge for 1 to 2 hours before serving for the best flavor and texture.

Tips & Variations

Make sure the egg whites are at room temperature for better volume when whisking into meringue.
If you can’t find potato starch, cornstarch can be used as a substitute.
For a slight twist, add a teaspoon of cinnamon or espresso powder to the cocoa-flour mixture for extra flavor depth.

Storage

Store this cake in the refrigerator, covered loosely with foil or in an airtight container, for up to 3 days. Allow it to come to room temperature for about 30 minutes before serving for the best taste. The chocolate glaze may harden when chilled but softens nicely at room temperature.

How to Serve

The image shows a square slice of layered chocolate cake on a white plate with a floral pattern, placed on a white marbled surface. The cake has three thick layers: two dark brown chocolate sponge layers at the top and bottom, and a thick creamy layer in the middle filled with chopped walnuts. The top chocolate layer is covered with a shiny dark chocolate glaze decorated with whole walnut pieces scattered on top. In the background, there is another slice of the same cake on a white plate and a white teacup and teapot with floral designs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of walnuts?

Yes, pecans or hazelnuts can be used as substitutes, though walnuts offer the classic flavor and texture for this cake.

Is it possible to make this cake ahead of time?

Absolutely. You can prepare the cake layers and glaze a day in advance. Assemble and decorate the cake on the day you plan to serve it for optimal freshness.