Decadent Chocolate Cake with Walnuts

Introduction

Discover the sweetness of our Chocolate Cake with Walnuts! Perfect for any occasion, this decadent dessert combines rich chocolate flavor with the pleasant crunch of walnuts for a truly satisfying treat. Whether you’re celebrating a special event or simply craving something sweet, this moist, deeply flavorful cake delivers an unforgettable taste experience. The addition of honey adds a subtle complexity that elevates this chocolate cake beyond the ordinary, while the simple powdered sugar finish gives it a classic, elegant appearance. Easy to prepare with readily available ingredients, this chocolate walnut cake is sure to become a favorite in your recipe collection.

Ingredients

200 ml warm water
130 g granulated sugar
1 pinch of salt (approximately 1/8 teaspoon)
80 g honey
2/3 teaspoon baking soda
90 ml vegetable oil (such as sunflower or canola)
200 g all-purpose flour
40 g unsweetened cocoa powder
100 g chocolate bar (dark or semi-sweet), chopped
30-50 g walnuts, coarsely chopped
2 tablespoons powdered sugar for decoration

Instructions

Prepare your equipment: Preheat the oven to 180°C (350°F). Line a 25×11 cm (10×4 inch) loaf pan with parchment paper, leaving some overhang for easy removal. Lightly grease the sides that aren’t covered with paper.
Mix the wet ingredients: In a large mixing bowl, combine the warm water, granulated sugar, salt, and honey. Stir well until the sugar is completely dissolved.
Add the oil: Pour the vegetable oil into the sugar mixture and whisk until well incorporated.
Incorporate the baking soda: Add the baking soda to the wet ingredients and mix thoroughly. You may notice some bubbling, which is normal.
Prepare the dry ingredients: In a separate bowl, sift together the flour and cocoa powder to remove any lumps.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring constantly to prevent lumps. Mix until you achieve a smooth, uniform batter.
Add the chocolate and nuts: Fold the chopped chocolate and walnuts into the batter, distributing them evenly throughout.
Bake the cake: Pour the batter into the prepared cake tin. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
Cool properly: Allow the cake to cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift the cake out of the pan and transfer it to a wire rack to cool completely.
Finish and serve: Once completely cooled, dust the top with powdered sugar just before serving for an elegant presentation.

Nutritional Information and Timing

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Cooling Time: 1 hour minimum
Total Time: Approximately 2 hours
Servings: 8-10 slices

Nutritional Information (per slice, based on 10 servings):

Calories: 285 kcal
Carbohydrates: 40g
Protein: 4g
Fat: 13g
Saturated Fat: 3g
Fiber: 2g
Sugar: 24g
Sodium: 110mg

Cooking Tips and Tricks

Water temperature matters: The water should be warm but not hot. If it’s too hot, it can cook the honey or activate the baking soda too quickly.
Properly measure cocoa powder: Spoon the cocoa powder into your measuring cup and level it off, rather than scooping directly with the measuring cup, to avoid using too much.
Sifting is essential: Don’t skip sifting the flour and cocoa powder together. This prevents lumps and helps create a smoother batter.
Toast the walnuts: For enhanced flavor, consider lightly toasting the walnuts in a dry pan or in the oven for 5-7 minutes before adding them to the batter.
Check for doneness carefully: Chocolate cakes can be tricky to test for doneness. The toothpick may have melted chocolate on it from the chunks, which is different from uncooked batter. Look for moist crumbs rather than wet batter.
Cool completely: Resist the temptation to cut into the cake before it’s completely cooled. The cooling process allows the cake to set properly and develop its full flavor.
Apply powdered sugar just before serving: If you dust with powdered sugar too far in advance, it may absorb moisture from the cake and disappear.

Variations and Substitutions

Nut alternatives: Pecans, hazelnuts, or almonds can be substituted for walnuts, or use a mix of your favorite nuts.
Chocolate options: Experiment with different types of chocolate—milk, dark, or even white chocolate chunks will create different flavor profiles.
Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it.
Sweetener adjustments: Reduce the sugar to 100g for a less sweet cake, or replace part of the sugar with more honey for a different sweetness profile.
Add fruit: Fold in 1/2 cup of dried cherries or cranberries for a fruity dimension that pairs beautifully with chocolate and walnuts.
Spice additions: Add 1/2 teaspoon of cinnamon or a pinch of cayenne pepper for a warming, spiced chocolate cake.
Coffee enhancement: Replace half the water with strong brewed coffee to intensify the chocolate flavor without adding a distinct coffee taste.

Common FAQs

Can I make this cake ahead of time?

Yes, this cake actually improves in flavor when made a day ahead. Store it well-wrapped at room temperature for up to 3 days.

Why did my cake sink in the middle?

This can happen if the cake is underbaked, the oven temperature is too high, or if the oven door was opened during the first half of baking. Make sure your oven is properly calibrated and resist opening the door until at least 25 minutes into baking.

Can I freeze this chocolate walnut cake?

Absolutely! Wrap the completely cooled cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and dust with fresh powdered sugar before serving.

What type of chocolate bar works best in this recipe?

A semi-sweet or dark chocolate with 50-70% cocoa content works best. Milk chocolate can be used but will make the cake much sweeter.

Can I make cupcakes or a round cake with this batter instead of a loaf?

Yes, this batter works well in different pans. For cupcakes, bake for 18-22 minutes. For a 9-inch round cake, bake for 25-30 minutes. Always test for doneness with a toothpick.

Storage and Make-Ahead Tips

Room temperature storage: Store the completely cooled cake in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper on top of the cut surface to keep it moist.
Refrigeration: While not necessary, you can refrigerate the cake for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Freezing instructions: This cake freezes exceptionally well. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
Thawing method: Thaw frozen cake overnight in the refrigerator or for several hours at room temperature while still wrapped.
Make-ahead options: Prepare the cake 1-2 days before serving for optimal flavor development. The flavors meld and mature, creating an even more delicious dessert.
Refreshing stale cake: If the cake begins to dry out, warm a slice briefly in the microwave (10-15 seconds) to restore moisture. Serve with a scoop of vanilla ice cream for an extra special treat.

This Chocolate Cake with Walnuts offers a perfect balance of rich chocolate flavor and nutty crunch. The simple preparation and ingredients belie the complex, satisfying result – a cake that’s equally appropriate for casual family dinners or more elegant entertaining. The honey adds depth and moisture while complementing the chocolate and walnut flavors beautifully. Served with a light dusting of powdered sugar, it’s a classic dessert that never fails to please chocolate lovers.