Chocolate Walnut Cake
About the recipe
Learn how to make the ultimate Chocolate Walnut Cake with a soft, moist crumb, crunchy walnuts, and a silky chocolate ganache. This easy homemade chocolate cake recipe uses simple pantry ingredients and is perfect for birthdays, celebrations, afternoon tea, or whenever you’re craving a rich and decadent chocolate dessert.
Chocolate Walnut Cake
Ingredients
For the Cake:
- 3 Large eggs at room temperature
- 175 g Sugar
- â…” cup Neutral oil (145 g)
- 1 ¼ cups All-purpose flour (160 g)
- 5 tbsp Unsweetened cocoa powder (32 g)
- 4 g About 1 heaped tsp baking powder or ¼ tsp (2 g) baking soda if using yogurt as acid
- 3 tbsp Plain yogurt (if using Greek yogurt, loosen with 1 tbsp water or milk, 45 g)
- ½ – ¾ cup Chopped walnuts (lightly toasted if you like)
- ½ cup Chocolate chips or chunks (75 g optional, for extra chocolate pockets)
- 1 tsp Vanilla extract (optional, but recommended)
For the Simple Milk Ganache:
- ~3/4 cup Dark / semi-sweet chocolate chips or in chopped form (100 g)
- ¼ cup Milk (60 ml)
- 1 tbsp Butter (optional for extra shine and a slightly firmer set)
Instructions
- Preheat the oven to 190°C (375°F) and grease an 8-inch (20 cm) round cake pan with oil. For a cleaner finish, dust the pan lightly with cocoa powder instead of flour to prevent white marks on the cake.
- In a large bowl, beat the eggs and sugar together for 3–4 minutes until pale, thick, and slightly fluffy. Properly whipping the eggs helps create a lighter and softer cake texture.
- Slowly whisk in the oil until fully incorporated, then stir in the vanilla extract if using. Mix until the batter is smooth and well combined.
- In a separate bowl, whisk together the flour, cocoa powder, and baking powder (or baking soda if using yogurt). This ensures the dry ingredients are evenly distributed before combining them with the wet ingredients.
- Gradually fold the dry ingredients into the egg mixture in two additions, mixing gently until almost combined. Avoid overmixing to keep the cake soft and tender.
- Fold in the yogurt until fully incorporated, then gently mix in the chopped walnuts and chocolate chips, if using. Tossing the walnuts and chocolate chips with a teaspoon of flour beforehand helps keep them evenly suspended throughout the batter.
- Pour the batter into the prepared cake pan and smooth the surface evenly. Bake at 190°C (375°F) for 10 minutes, then reduce the oven temperature to 175°C (345°F) without opening the oven. Continue baking for another 20–25 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
- Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack. Let it cool completely before adding the ganache.
- To prepare the ganache, heat the milk until it just begins to simmer. Pour it over the chopped chocolate and let it stand for 1–2 minutes. Stir gently until smooth and glossy, then mix in the butter if using for extra shine.
- Pour the ganache over the completely cooled cake, allowing it to spread naturally and drip beautifully down the sides. Let it set slightly before slicing and serving.
Tips & Tricks
Use room-temperature ingredients: Room-temperature eggs and yogurt blend more easily into the batter, creating a smoother mixture and helping the cake bake evenly.
Measure ingredients accurately: For the most reliable results, use a kitchen scale. Accurate measurements ensure the perfect balance of moisture and structure.
Don’t overmix the batter: Once the dry ingredients are added, fold gently until just combined. Overmixing develops gluten, resulting in a denser cake.
Toast the walnuts first: Lightly toasting the walnuts enhances their nutty flavour and adds extra crunch to the finished cake.
Try different variations: Swap the walnuts for pecans, hazelnuts, or almonds, add chocolate chunks instead of chips, or fold in fresh raspberries or cherries for a delicious twist.
Storage tips: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze individual slices for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving for the best flavour and texture.
FAQs
Can I make this cake without walnuts?
Yes. Simply leave them out or replace them with another nut such as pecans, hazelnuts, or almonds.
Can I use natural cocoa powder instead of Dutch-process cocoa?
Yes. Natural cocoa powder works well, although Dutch-process cocoa gives the cake a darker colour and smoother chocolate flavour.
Why do I reduce the oven temperature during baking?
The higher initial temperature helps the cake rise quickly, while lowering the temperature allows it to finish baking evenly without drying out.
Can I prepare this chocolate walnut cake in advance?
Yes. This cake tastes even better the next day as the flavours have time to develop.
How do I know when the cake is fully baked?
Insert a toothpick into the centre. If it comes out clean or with only a few moist crumbs, the cake is ready. Avoid overbaking to keep it moist.
