Chocolate Walnut Cake

Finished cake with buttercream and topped with walnuts.

This delicious Chocolate Walnut Cake is a mash up of moist chocolate cake with a nice nutty flavor from ground walnuts. It's made in one bowl and topped with the most fluffy and luscious homemade chocolate buttercream frosting. It's also a single layer snack cake, so it's easy as can be and perfect for any occasion - holiday, birthday, or really just about any get-together.

5 from 2 votes

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Prep Time: 15

Cook Time: 25

Cooling time: 30

Total Time: 1 10

Servings: servings

Ingredients

For the cake

2 large eggs
1 cup granulated sugar
½ cup whole milk
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon espresso powder
½ cup ground walnuts
1 cup all purpose flour
½ cup boiling water

For the chocolate buttercream

½ cup unsalted butter room temp
¼ cup unsweetened cocoa powder
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1 ½ cups powdered sugar more or less to taste
2 tablespoon whole milk

Instructions

To make the cake

Preheat your oven to 350℉ and line and spray a 8x8 baking pan.
In a large mixing bowl, whisk together the eggs and granulated sugar until light pale yellow.
To the same bowl, add the whole milk, vegetable oil, and vanilla extract and whisk to combine.
To the same bowl again, whisk in cocoa powder, baking powder, baking soda, salt, and espresso powder.
Gently whisk in the ground walnuts.
Then whisk in the flour until just combined. Do not over mix! It's ok to see a few streaks of flour because you're going to whisk a bit more when adding the water.
Lastly, in a steady stream, slowly whisk in the boiling water until combined.
Pour the batter into your prepped 8x8 baking pan and bake at 350℉ for 20-30 minutes until a cake tester or tooth pick comes out clean.
When the cake is done baking, let it sit in the pan for a few minutes, then transfer to a wire rack to cool to room temp.

To make the chocolate buttercream

While the cake is baking, in a mixer with a paddle attachment whip the (room temp!!) butter for about 3 minutes.
Add in the cocoa powder, salt, and vanilla. Whip again until combined, then add in the powdered sugar.
Once that's combined (it will look dry), add in the milk and whip again until smooth and fluffy - a few more minutes.

To finish the cake

Once the cake Is at room temp dollop on the frosting and spread it around evenly. Top with chopped walnuts (optional), and serve!

Notes

Use a food processor to grind the walnuts.
Use a stand mixer, hand mixer, or mix by hand. I like to use a stand mixer for ease, but it's not necessary.
Use raw walnuts. Not roasted, not salted, just regular raw walnuts.
Use room temperature ingredients. This helps make sure that they all combine together really seamlessly for the best cake. It's especially important for the buttercream because the butter won't whip the same if it's cold. More on why this is important here.
Don't over mix. I know I mentioned it in the directions, but it's really important to not over mix the cake, it will make it it tough and over work the gluten.
Test the cake when it's almost done baking. Everyone's oven is different, so to ensure you don't over bake the cake, start checking it at 20 minutes. use a toothpick or cake tester - if it comes out dry with a few crumbles, the cake is ready.
Test your leavening ingredients. To make sure your leavening ingredients (baking powder / baking soda) are still active, test them!
- For baking soda, add a bit to a bowl and put in a few drops of an acid (citrus juice, vinegar). If it bubbles, it's active.
- For baking powder, add a bit to a bowl and add a little boiling water. If it bubbles, it's active.

Nutrition Estimate

Course: Dessert

Cuisine: American

Keyword: cake, Chocolate

Author: Haley