A rich, moist chocolate cake topped with crunchy walnuts. Simple to make with pantry ingredients, this cake is soft, chocolatey, and perfect for any occasion.
Ingredients You’ll Need
All-Purpose Flour: Provides structure for the cake.
Cocoa Powder: Gives deep chocolate flavor.
Sugar: Sweetens the cake and balances the cocoa.
Baking Soda: Helps the cake rise.
Salt: Enhances flavor.
Eggs: Bind the batter and add richness.
Milk: Keeps the cake moist.
Oil: Adds softness and tenderness.
Hot Coffee or Water: Deepens chocolate flavor and creates a moist texture.
Vanilla Extract: Enhances overall flavor.
Chopped Walnuts: Adds crunch and contrast on top.
How to Make Chocolate Walnut Cake (Step by Step)
Step 1 – Preheat oven:
Preheat oven to 350°F (175°C) and grease or line an 8-inch pan.
Step 2 – Mix dry ingredients:
In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
Step 3 – Add wet ingredients:
Add eggs, milk, oil, and vanilla. Mix until just combined.
Step 4 – Add hot liquid:
Slowly stir in the hot coffee (or water). The batter will be thin — this is normal.
Step 5 – Bake:
Pour the batter into the pan and sprinkle walnuts evenly on top.
Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
Step 6 – Cool:
Let the cake cool before slicing.
Easy Chocolate Walnut Cake
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk
- 1/4 cup oil
- 1/2 cup hot coffee or hot water
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8-inch pan.
- In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add eggs, milk, oil, and vanilla, then mix until combined.
- Slowly stir in the hot coffee (batter will be thin—normal).
- Pour into the pan.
- Sprinkle walnuts evenly on top.
- Bake 25–30 minutes, until a toothpick comes out with a few crumbs.
- Let cool before slicing.
Notes
- Coffee: Hot coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee.
- Batter: A thin batter is normal and gives a moist result.
- Walnuts: Can be mixed into the batter or sprinkled on top.
- Baking: Do not overbake; a few moist crumbs are ideal.
- Storage: Store covered at room temperature for 2–3 days or refrigerate up to 5 days.