Walnut and Chocolate Cake Recipe

183 4 minutes read

Indulge in a moist, decadent Walnut and Chocolate Cake that combines the rich, deep flavour of chocolate with the earthy crunch of walnuts. This cake is the perfect treat for any occasion, from casual gatherings to celebratory dinners. Its slightly dense texture, punctuated by bits of walnut, creates a harmonious balance of flavours and textures that chocolate and nut lovers alike will savour.

Not only is this cake delicious, but it also includes heart-healthy walnuts, providing a boost of omega-3 fatty acids and antioxidants. Simple yet elegant, this cake will quickly become a go-to for chocolate lovers looking for a dessert with a little extra crunch and depth.

Preheat your oven to 350°F (175°C) and position a rack in the centre of the oven. Grease an 8- or 9-inch round cake pan with butter or non-stick spray, and dust lightly with flour to prevent sticking. Sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt into a medium mixing bowl.

This ensures even distribution of the baking agents and creates a lighter cake. After sifting, add the chopped walnuts and gently toss them in the dry mixture. This helps prevent the walnuts from sinking to the bottom during baking. In a large mixing bowl, whisk together the sugar and vegetable oil (or melted butter) until well combined and slightly pale.

Add in the eggs one at a time, beating well after each addition. This step helps to build structure and airiness in the cake. Stir in the vanilla extract and, if using, the melted dark chocolate for extra depth of chocolate flavour. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin with a third of the dry mixture, gently folding it into the wet ingredients with a spatula or wooden spoon.

Pour in a little milk, and gently mix until just incorporated. Continue alternating until all the dry ingredients and milk are combined. Be careful not to overmix, as it can make the cake dense. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the centre of the cake comes out clean or with just a few moist crumbs.

Avoid opening the oven too often to prevent the cake from sinking. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edge and transfer the cake to a wire rack to cool completely.

Optional Frosting (Chocolate Ganache):

For an extra layer of indulgence, you can frost the cake with a simple chocolate ganache: In a saucepan, heat 1/2 cup (120ml) heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over 1 cup (180g) chopped dark chocolate.

Let it sit for a few minutes, then stir until smooth. Allow the ganache to cool until it thickens slightly, then pour over the cake, spreading with a spatula for an even coating.

Expert Tips for Success:

Toast the Walnuts: For an even richer flavour, toast the walnuts in a dry pan over medium heat for 5-7 minutes, stirring often to prevent burning. Allow them to cool before adding to the batter.
Temperature Control: Avoid overbaking by checking the cake at the 30-minute mark. Chocolate cakes can quickly dry out if left in the oven too long.
Proper Mixing: When folding the dry and wet ingredients, use a gentle motion to avoid overworking the gluten in the flour, which can result in a tougher texture.
Allow Cooling: Letting the cake cool before frosting ensures the ganache won’t melt and will adhere smoothly.

Customization Ideas and Variations:

Nut Alternatives: Substitute walnuts with pecans, almonds, or hazelnuts for different flavours and textures. Gluten-Free Option: Replace all-purpose flour with a gluten-free baking flour blend.
Add Fruits: For a fruity twist, add 1/2 cup of raspberries or chopped cherries into the batter before baking. They complement the chocolate and walnut flavours beautifully.
Dairy-Free Version: Use almond or oat milk instead of regular milk and a dairy-free butter alternative if needed.
Layered Cake: Double the recipe and make two 8-inch cakes for a layered version, filling the centre with chocolate ganache or whipped cream and chopped walnuts.

Serving Suggestions;

Fresh Berries: Serve with a handful of fresh raspberries or strawberries for a refreshing contrast.
Ice Cream: A scoop of vanilla or coffee ice cream makes a great pairing for warm slices.
Espresso or Black Coffee: The cake’s rich flavours are enhanced by a dark, unsweetened coffee or espresso.
Dust of Powdered Sugar: A simple dusting of powdered sugar adds a touch of elegance and a hint of sweetness without overpowering the flavours.

Storage, Reheating, and Make-Ahead Tips:

Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freezing: Wrap the unfrosted cake in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-from-the-oven feel.
Make-Ahead: You can prepare the batter and refrigerate it up to 24 hours in advance, or bake the cake a day early and frost just before serving for the best presentation.

This Walnut and Chocolate Cake is a delightful treat, combining the richness of chocolate with the crunch of walnuts to create a dessert that’s as satisfying as it is delicious. Its versatility makes it perfect for both a weeknight indulgence and a celebratory occasion.

Whether enjoyed on its own or topped with fresh berries and cream, this cake is sure to impress and bring joy to everyone at the table.