🍫 Chocolate Walnut Cake
A moist, fudgy chocolate cake packed with crunchy toasted walnuts — simple, satisfying, and seriously good.
📋 Recipe Overview
• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Servings: 10–12 slices
🧁 Ingredients
For the Cake:
• 1 cup (130g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) sour cream or Greek yogurt
• ½ cup (120ml) milk
• 1½ tsp vanilla extract
• ¾ cup (90g) chopped walnuts (lightly toasted)
• Optional: ½ cup (90g) chocolate chips or chunks
For the Topping (optional):
• A handful of chopped walnuts
• Melted dark chocolate or ganache drizzle
• Powdered sugar dusting
👩🍳 Instructions
1. Prep:
• Preheat oven to 350°F (175°C).
• Grease and line a 9-inch round or 8-inch square cake pan.
• Lightly toast the walnuts in a dry pan for 3–4 minutes, then let them cool.
2. Make the Batter:
1 In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
2 In another bowl, beat eggs, sugars, oil, sour cream, milk, and vanilla until well combined.
3 Add the wet ingredients to the dry and mix until just combined.
4 Fold in the toasted walnuts and chocolate chips if using.
3. Bake:
• Pour the batter into the prepared pan and smooth the top.
• Sprinkle extra walnuts on top if desired.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
4. Finish & Serve:
• Drizzle with melted chocolate or ganache, or dust with powdered sugar.
• Serve warm or at room temperature — even better with a scoop of vanilla ice cream!
💡 Tips:
• Make it gluten-free: Use a 1:1 gluten-free flour blend.
• Deeper flavor: Add a pinch of espresso powder to enhance the chocolate.
• Add-ins: Try swapping walnuts for pecans or hazelnuts if you prefer.