Moisty Chocolate and Walnut Cake
Indulge in the decadence of our Moisty Chocolate and Walnut Cake, a perfect fusion of rich, velvety chocolate and nutty sophistication. This ultra-moist cake is made with a blend of cocoa powder and dark brown sugar for a deep, intense flavor, while chopped walnuts add a delightful crunch to every bite. Buttermilk and boiling water ensure a tender, melt-in-your-mouth texture that’s just as irresistible as it sounds. With a simple prep process and a bake time of 35 minutes, this crowd-pleaser is ideal for celebrations or casual indulgence. Top it off with optional chocolate chips for a touch of extra luxury, and serve with whipped cream or a powdered sugar dusting to elevate your dessert game. Whether for parties or a quiet evening treat, this chocolate walnut cake is guaranteed to impress!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 200 grams granulated sugar
- 100 grams dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 240 milliliters buttermilk
- 120 milliliters vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 240 milliliters boiling water
- 150 grams chopped walnuts
- 50 grams chocolate chips (optional for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round or square baking tin and line the bottom with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients while mixing on low speed (or stirring by hand) until fully incorporated.
Slowly pour in the boiling water and mix just until combined. The batter will be thin, but don't worry — it's meant to be that way.
Gently fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking tin, spreading it out evenly, and sprinkle the optional chocolate chips on top if desired.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs but no wet batter.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Serve as is, or dust with powdered sugar, drizzle with melted chocolate, or add a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 34.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
