Description
This Simple Moist Chocolate Walnut Cake is a rich, tender dessert perfect for any occasion. Made with cocoa powder, buttermilk, and chopped walnuts, it delivers a perfect balance of chocolate flavor and moist texture. Easy to prepare and bake, this cake is ideal for both novice and experienced bakers looking for a delicious homemade treat.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the vegetable oil, eggs, and vanilla extract to the dry mixture. Mix thoroughly until well combined and the batter starts to come together.
- Incorporate Buttermilk: Gradually pour in the buttermilk, stirring continuously until the batter is smooth and fully blended.
- Add Hot Water: Stir in the hot water carefully, thinning the batter to a smooth, pourable consistency, which helps create a moist cake texture.
- Fold in Walnuts: If using, gently fold the chopped walnuts into the batter ensuring they are evenly distributed.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the surface with a spatula.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes to set. Then transfer it onto a wire rack to cool completely.
- Serve: Enjoy the cake as is, dust it with powdered sugar for a simple finish, or add your choice of frosting for extra sweetness.
Notes
- Make sure the hot water is just off the boil to help the cocoa powder bloom and intensify the chocolate flavor.
- You can substitute buttermilk with a mix of milk and 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes before use.
- For a nut-free version, simply omit the walnuts or replace with chocolate chips.
- Ensure not to over-mix the batter after adding flour to avoid a dense cake.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
