This luxurious Greek Walnut Syrup Cake wrapped in silky chocolate ganache is a show-stopping dessert that marries nutty richness with deep chocolate decadence.

Perfect for special occasions, this Mediterranean gem takes just over 90 minutes to create but delivers a memorable feast for both eyes and palate.

The classic combination of walnuts and chocolate, elevated by sweet syrup, offers a sophisticated twist that will impress your guests and satisfy the most discerning sweet tooth.

Ingredients for Walnut Syrup Cake

For the Cake Base:
- 400g chopped walnuts (ensure rough chopping for authentic texture)
- 200g butter, room temperature
- 170g sugar
- 7 eggs, separated
- 180g breadcrumbs or Melba toast powder
- 20g baking powder
- Spices: 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp clove (all powdered)
- 1 orange zest
- 75ml cognac
For the Sweet Syrup:
- 2 cups each of water and sugar
- ¼ cup cognac
- 1 tsp vanilla extract
- 1 tbsp orange juice
For the Chocolate Coating (Choose one):
- Glaze Option: 250g butter, 200g icing sugar, 2 tbsp cocoa powder
- Ganache Option: 200ml cream, 200g dark chocolate

Step-by-Step Instructions

Prepare the Cake Base: Beat sugar and butter until creamy (5 minutes). Add egg yolks one at a time, then cognac and orange zest.
Mix Dry Ingredients: Combine breadcrumbs, chopped walnuts, spices, and baking powder in a large bowl.
Combine Mixtures: Blend wet and dry ingredients until well incorporated.
Whip Egg Whites: Beat egg whites with a pinch of salt until stiff, glossy peaks form.
Fold in Meringue: Carefully fold egg whites into main mixture using gentle, upward circular motions.
Bake: Pour into buttered 30cm round pan. Bake at 170°C for 35 minutes until skewer comes out clean.
Make Syrup: Boil all syrup ingredients until sugar dissolves. Pour hot syrup over cooled cake.
Choose Your Coating:
- For Glaze: Melt butter, sift in sugar and cocoa. Whisk until smooth.
- For Ganache: Heat cream, pour over chocolate, stir until melted.
Finish: Let coating cool slightly before pouring over cake. Serve chilled with vanilla ice cream.

Baking Tips for Perfect Results

Hey there! A few friendly tips to make your walnut cake extra special: Keep your egg whites super clean and free from any yolk – this helps create that beautiful, fluffy texture.

When folding in the meringue, use gentle, upward movements to keep all that lovely air inside.

Your walnuts should be chopped rather than ground – those little chunks add wonderful texture and nutty surprises throughout your cake!

Make It Your Own

Love experimenting? You can switch things up! Try almonds or pecans instead of walnuts for a different nutty flavor.

Not a fan of cognac? Apple juice makes a great alcohol-free substitute. For the topping, both the chocolate glaze and ganache are amazing – the glaze is quick and budget-friendly, while the ganache offers that pure chocolate luxury. Choose what works best for you!

Serving & Storage

This cake tastes amazing when served cold! Pop a slice on a pretty plate with a scoop of vanilla ice cream – the warm-cold combo is just wonderful.

Going to save some for later? Keep it in an airtight container in the fridge for up to 5 days.

The syrup helps keep it moist and delicious. Before serving, let it sit at room temperature for about 15 minutes to let those lovely flavors shine.