Chocolate Walnut Cake
A rich and moist chocolate cake topped with crunchy toasted walnuts, delivering a comforting and nostalgic dessert experience.
Servings 12 servings
Calories 380kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sift for a lighter crumb.
- 2 cups sugar Keeps the cake moist.
- 3/4 cup unsweetened cocoa powder Use high-quality cocoa for rich flavor.
- 1 teaspoon baking powder Helps the cake rise.
- 1 1/2 teaspoons baking soda Provides lift.
- 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
- 1 cup milk Whole milk recommended.
- 1/2 cup vegetable oil Can substitute with canola or light olive oil.
- 2 large eggs Bring to room temperature.
- 1 teaspoon vanilla extract Use pure vanilla for better flavor.
Toppings
- 1/2 cup chopped walnuts Toast lightly for extra depth.
- 1 serving chocolate glaze Melted chocolate with cream or butter.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your Bundt pan with butter or baking spray and dust with flour.
Mixing
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, oil, eggs, and vanilla extract. Mix on medium speed until just combined and smooth.
Baking
- Pour the batter into the prepared Bundt pan and give it a gentle tap on the counter to release any air bubbles.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Cooling and Serving
- Allow the cake to cool in the pan for 10-15 minutes, then flip it onto a wire rack to cool completely.
- Once cooled, drizzle with chocolate glaze and sprinkle with toasted chopped walnuts.
Notes
For best results, use room temperature ingredients and high-quality cocoa powder. This cake can be made ahead of time; the flavors deepen overnight.
