Description
This Simple Moist Chocolate Walnut Cake is a rich, tender, and perfectly balanced dessert that’s easy to make and delightful to enjoy. With a blend of cocoa, a hint of vanilla, and the crunch of chopped walnuts, this cake offers moist texture and deep chocolate flavor perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
Add-ins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Add Wet Ingredients: Add the vegetable oil, eggs, and vanilla extract to the dry mixture and mix until everything is well combined.
- Incorporate Buttermilk: Gradually pour in the buttermilk while mixing until the batter becomes smooth and free of lumps.
- Thin Batter with Hot Water: Stir in the hot water carefully until the batter is thin and smooth, which helps produce a moist texture.
- Add Walnuts: If using, gently fold in the chopped walnuts so they are evenly distributed throughout the batter.
- Pour Batter: Transfer the batter into the prepared cake pan, spreading it evenly.
- Bake: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, ensuring it’s fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, preventing sogginess.
- Serve: Serve the cake as is, dusted with powdered sugar, or topped with your favorite frosting for extra indulgence.
Notes
- For a richer flavor, consider using dark cocoa powder instead of regular unsweetened cocoa powder.
- Ensure the hot water is not boiling hot when adding to the batter to prevent curdling.
- Make sure to grease and flour the pan thoroughly to avoid the cake sticking after baking.
- Walnuts are optional but add a lovely crunch; you can substitute with pecans or omit if preferred.
- This cake keeps well refrigerated for up to 4 days or frozen for up to 2 months.
