Chocolate Walnut Cake
Rich chocolate walnut cake with moist layers and a deep cocoa flavor, perfect for celebrations or indulgent desserts enjoyed by chocolate lovers and dessert enthusiasts.
Ingredients
Instructions
- Measure flour, sugar, salt, cocoa, butter, and milk into a mixing bowl.
- Beat vigorously by hand or mixer (medium speed) for 2 minutes.
- Stir in baking powder and baking soda.
- Add remaining milk, eggs, and vanilla.
- Mix thoroughly by hand or mixer (medium speed) for 2 minutes.
- Pour into 2 deep 9-inch layer pans which have been rubbed with Crisco or lined with heavy wax paper.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you need a dairy-free version, substitute the milk with almond or oat milk. Ensure your ingredients are at room temperature for a smoother batter. Be careful not to overmix after adding the baking powder and baking soda, as this can affect the cake's texture.
Serving Suggestions
Serve the Chocolate Walnut Cake with a dusting of powdered sugar or a drizzle of chocolate ganache for a decadent touch. It pairs beautifully with whipped cream or vanilla ice cream, enhancing its rich chocolate flavor. Consider enjoying it alongside a cup of coffee or tea for a delightful dessert experience.
Storage & Reheating
Store leftover Chocolate Walnut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or until warm. Enjoy it with a scoop of ice cream for an indulgent treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Walnut Cake contains roughly 1124 calories, with 15g protein, 159g carbohydrates, and 36g fat. It is an excellent source of iron (69% of the Daily Value), vitamin C (55% of the Daily Value), and protein (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1821mg per serving (79% of the Daily Value).
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 whole wheat flour instead of cake flour?
While you can substitute whole wheat flour, it may alter the texture of the cake, making it denser. If you prefer using whole wheat, consider mixing it with all-purpose flour to maintain a lighter texture. Adjust the liquid slightly if needed, as whole wheat flour absorbs more moisture.
How can I make this cake gluten-free?
To make a gluten-free version of this Chocolate Walnut Cake, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, which helps mimic the texture of wheat flour. Additionally, check that all other ingredients are gluten-free to avoid cross-contamination.
Can I add nuts to the cake batter?
Absolutely! Adding chopped walnuts or pecans to the batter can enhance the flavor and add a delightful crunch. Fold in about 1 cup of chopped nuts after mixing the wet and dry ingredients. This pairs well with the chocolate, creating a richer taste profile.
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).