“Moist chocolate walnut cake with silky ganache — homemade happiness in every bite!
Have you ever craved a cake that’s deeply chocolatey yet not too heavy?
Do you prefer a dessert that’s both elegant enough for guests and easy enough for a weekday treat?
And what’s your favorite nut to pair with chocolate — walnuts, hazelnuts, or almonds? Tell me below!
This Chocolate Walnut Cake is a luxurious dessert that combines the richness of cocoa, the crunch of toasted walnuts, and the smoothness of a glossy chocolate ganache. It’s perfect for birthdays, family gatherings, or whenever you need a slice of pure comfort. Moist, tender, and packed with texture, this cake tastes even better the next day!
Ingredients
For the Cake:
1 and ½ cups (190 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (100 g) brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk or plain yogurt
½ cup (120 ml) hot water or hot coffee (for richer flavor)
¾ cup (100 g) chopped walnuts
For the Chocolate Ganache Topping:
200 g dark or semi-sweet chocolate, chopped
¾ cup (180 ml) heavy cream
1 tablespoon butter (for shine)
½ cup (70 g) crushed walnuts (for topping)
Step-by-Step Preparation
1️⃣ Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease and line a round 9-inch cake pan with parchment paper.
Lightly dust with cocoa powder (this prevents the cake from sticking and avoids white flour marks).
2️⃣ Mix the Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Whisk well to combine and set aside.
3️⃣ Cream the Butter and Sugars
In another large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer for 3–4 minutes until pale and fluffy.
This step is key for a light, tender crumb.
4️⃣ Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract. The batter should be smooth and creamy.
5️⃣ Combine Wet and Dry Mixtures
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
(Example: Dry → Buttermilk → Dry → Buttermilk → Dry)
Slowly pour in the hot coffee or hot water, mixing gently until smooth.
Fold in the chopped walnuts with a spatula.
6️⃣ Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
7️⃣ Make the Ganache
Heat the heavy cream in a small saucepan until just simmering (do not boil).
Pour it over the chopped chocolate in a bowl and let it sit for 1–2 minutes.
Stir gently until smooth and glossy. Add the butter for extra shine.
Let it cool for about 10 minutes to thicken slightly before spreading.
8️⃣ Assemble and Decorate
Place your cooled cake on a serving plate.
Pour the ganache evenly over the top, letting it drip naturally down the sides.
Sprinkle crushed walnuts generously over the ganache while it’s still soft.
Chill for 20 minutes to set the topping before slicing.
Serving Suggestion
Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
A drizzle of caramel sauce or a sprinkle of sea salt makes it gourmet-level good!
Storage Tips
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
You can also freeze individual slices (without the ganache) for up to 2 months — just thaw and add fresh topping later.
Fun Discussion Starters
- What’s your favorite type of chocolate dessert — cake, brownies, or mousse?
- Do you like your ganache thick and fudgy, or thin and glossy?
- If you could add one extra flavor (orange zest, coffee, caramel), which would you choose?