This rich and moist Chocolate Walnut Cake is perfect for chocolate lovers who appreciate a touch of crunch. The cake combines the deep flavors of cocoa with the earthy, slightly bitter notes of walnuts, creating a balanced dessert that feels luxurious yet comforting. The ground walnuts add a delightful texture to the cake, while the chopped walnut pieces offer a satisfying crunch in every bite. Whether you’re serving it with a dusting of powdered sugar or topping it with a smooth chocolate ganache, this cake makes a wonderful treat for gatherings, celebrations, or a cozy evening at home.
Ingredients:
- For the Cake:
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot water
- 1 cup (120g) finely ground walnuts
- 1/2 cup (60g) chopped walnuts
- For the Ganache (optional):
- 1 cup (240ml) heavy cream
- 8 oz (225g) dark chocolate, chopped
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the finely ground walnuts and mix until combined.
- Combine the Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Add the hot water slowly, mixing until the batter is smooth. The batter will be quite thin.
- Add Chopped Walnuts: Fold in the chopped walnuts gently.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Ganache (optional): Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let it sit for 5 minutes, then stir until the mixture is smooth and glossy. Allow the ganache to cool slightly before pouring it over the cooled cake.
- Serve: Once the cake is completely cooled and the ganache is set, slice and serve. Garnish with additional walnut pieces if desired.
This Chocolate Walnut Cake pairs wonderfully with a cup of coffee or tea, making it an ideal dessert for any occasion. Enjoy!