Chocolate Sour Cream Black Walnut Cake
Decadent chocolate sour cream cake with crunchy black walnuts, moist texture, rich cocoa flavor, perfect for special occasions or indulgent desserts.
Ingredients
Instructions
- Preheat oven to 275°F (135°C).
- Grease and flour a 10-inch tube pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking soda, and cocoa powder.
- Alternately add the flour mixture, sour cream, and milk to the creamed mixture, beating well after each addition.
- Toss chopped black walnuts with 2 tablespoons of flour.
- Fold the floured walnuts into the batter.
- Add vanilla extract and beat again until combined.
- Pour the batter into the prepared pan.
- Bake in the slow oven for approximately 2 hours, or until a cake tester inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have black walnuts, pecans or regular walnuts can be substituted. To ensure even baking, make sure your butter is softened well and your eggs are at room temperature. Check for doneness earlier than the suggested time, as oven temperatures can vary.
Serving Suggestions
This Chocolate Sour Cream Black Walnut Cake is delicious served plain, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle with chocolate ganache or serve alongside a slice of 5 Minute Boiled Custard. Enjoy it with a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, let it come to room temperature and warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sour Cream Black Walnut Cake contains roughly 723 calories, with 8g protein, 99g carbohydrates, and 30g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute black walnuts with pecans or regular walnuts if you prefer. However, keep in mind that the flavor profile will change slightly, as black walnuts have a stronger, more earthy taste.
Why is my cake dense?
A dense cake can result from overmixing the batter or not properly measuring ingredients. Make sure to mix until just combined and use a kitchen scale for accurate measurements, especially for flour.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there's wet batter on it, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).