• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Work With Me
  • Subscribe

Sweets by Elise

Home » Cakes

March 21, 2022 1 Hour

Chocolate Walnut Cake

Jump to Recipe·Print Recipe

This Chocolate Fudge Walnut Cake is a super moist and fluffy chocolate cake frosted with a creamy dark chocolate frosting. It's stuffed walnuts and has a walnut topping and rich chocolate ganache drip.

sliced dark chocolate walnut cake with a ganache drip.
Contents hide
1 Why You NEED This Recipe
2 Moist Chocolate Cake Ingredients
3 Step by Step Process
4 Frequently Asked Questions
5 Ganache Drip Tips
6 Expert Tips & Tricks
7 Related Recipes
8 Chocolate Fudge Walnut Cake
8.1 Description
8.2 Ingredients
8.3 Instructions
8.4 Notes
8.5 Did you make this recipe?

This is the ultimate chocolate dessert. If you are a fan of the chocolate and walnut combo, take a look at these Dark Chocolate Walnut Brownies. Take a look at this Ganache Loaf Cake for another ultra-fudgy and super moist cake option. Serving a smaller crowd, this Mini Fudge Cake has you covered!

Why You NEED This Recipe

  • Super moist and tender fudge cake made with oil, sour cream, and buttermilk
  • Creamy dark chocolate fudge frosting
  • Simple and rich chocolate ganache topping
  • Crunchy walnut filling and topping for the ultimate texture and flavor
ingredients in glass bowls.

Moist Chocolate Cake Ingredients

  • All Purpose Flour: Plain, white all purpose flour is perfect for this moist chocolate cake!
  • Cocoa Powder: Cocoa powder is what creates the chocolate flavor in this cake. I use natural cocoa powder.
  • Baking Soda & Baking Powder: Both leavening agents give this cake a rise and create a light and fluffy texture.
  • Salt: Salt brings out sweetness.
  • Granulated Sugar: Granulated sugar adds to sweetness, moisture, and structure!
  • Eggs: You'll need 2 large eggs at room temperature for this recipe. If you forget to leave the eggs out ahead of time, place them in a bowl of hot water for 5 minutes before using.
  • Sour Cream: Room temperature sour cream creates a moister, softer cake.
  • Buttermilk: Buttermilk at room temperature adds tenderness to the cake crumb.
  • Vegetable Oil: Using oil in cake creates a moist cake that stays moist. You can substitute vegetable oil with any unflavored oil.
  • Vanilla: Pure vanilla extract rounds out the flavor.
  • Water: Hot water brings out the chocolate flavor while creating a smoother batter.
  • Walnuts: Chopped walnuts are folded into the cake batter for extra flavor and texture.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line 2 8-inch round pans with parchment paper and spray with cooking spray to ensure the cakes come out of the pans cleanly.

unmixed dry ingredients in a glass bowl.
whisked dry ingredients in a glass bowl.

STEP 2: In a medium bowl, use a wire whisk to mix all purpose flour, cocoa powder, baking soda, baking powder, and salt together until combined.

unmixed wet ingredients in a large glass bowl.
whisked wet ingredients in a large glass bowl.

STEP 3: In a large bowl, whisk granulated sugar, room temperature eggs, room temperature sour cream, room temperature buttermilk, vegetable oil, and vanilla extract togoether until smooth.

chocolate cake batter with walnuts.
chocolate walnut cake batter divided between 2 8-inch pans.

STEP 4: Carefully, whisk about ⅓ of the dry ingredients into the wet ingredients. Then, add ½ of the hot water. Repeat this process of adding the dry ingredients and the hot water until you reach a smooth batter. Stir the walnuts into the batter.

STEP 5: Divide the batter between your two prepared pans. Bake the cake for 28-32 minutes or until the cakes are shiny on top, the centers spring back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out clean. Allow the cakes to cool before removing from the pan.

metal bowl filled with butter, powdered sugar, and cocoa powder.
mixed butter, powdered sugar, and cocoa powder with heavy cream on top.

STEP 6: Prepare the dark chocolate fudge frosting by mixing powdered sugar, cocoa powder, and unsalted butter together on low speed until smooth. Beat heavy whipping cream into the frosting. Then, mix on high speed for 3 minutes to create a creamy chocolate frosting.

one layer of chocolate cake frosted with fudge frosting.
one layer of chocolate cake with fudge frosting and walnut topping.

STEP 7: Top one of the cooled chocolate cake layers with the frosting. Then, push walnuts into the icing to create a walnut filling. Place the other cake layer on top of the walnuts.

STEP 8: Use the remaining frosting to frost the cake as desired.

STEP 9: Heat heavy cream in a small saucepan over medium heat until it just begins to bubble. Pour the heavy cream on top of a bowl of chocolate chips. Push the chocolate chips below the heavy cream because the chocolate may not fully melt if it is not fully touched by the hot cream. Then, let the mixture sit for 2 minutes.

STEP 10: Stir the ganache with a wire whisk in the center of the bowl. As the mixture starts to combine, slowly stir in a larger circle. Continue this process until you reach the outside rim of the bowl.

glass bowl with hot heavy cream and chocolate chips.
glass bowl filled with ganache.

STEP 11: Pour the ganache on top of the cake, slightly pushing the chocolate over the edges to create a ganache drip on the cake. Top the cake with walnuts as desired.

slices of moist chocolate cake arranged in a diagonal line.

Frequently Asked Questions

Can I use a different pan?

You can make this cake into 3 6-inch layers, a 9x13 inch sheet pan, or 2 9-inch rounds. You'll need to adjust the baking time, so keep an eye on the cakes as they bake to avoid overbaking.

Can I substitute buttermilk?

Buttermilk creates a light, tender, and ultra-soft crumb. I do not recommend using regular milk. You can make homemade buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then, add regular dairy milk to the measuring cup to reach 1 cup. Stir the mixture and let it sit for 5 minutes before using.

How do I store walnut cake?

Store this cake at room temperature tightly covered or in an airtight container for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 4 months.

simple walnut layer cake with ganache drip.

Ganache Drip Tips

Let the chocolate chips and heavy cream sit: For a smooth, rich chocolate ganache, let the hot heavy cream and submerged chocolate chips sit in the bowl for 2 minutes before mixing.

Use a piping bag or plastic bag: For more control over the chocolate drip, transfer the ganache to a piping bag or a zippable plastic bag that you will cut the corner off of to make a makeshift piping bag.

Push the ganache over the sides: Carefully push a dollop of ganache over the edge of the cake to let it drip down the side. The more ganache you add toward the edge, the thicker the drizzle will be.

Don't let the ganache harden: After you have made the ganache, do not let it sit for longer than 10 minutes. It will harden and firm up, and you will not be able to spread it like a glaze to create the drip.

overhead shot of sliced chocolate cake surrounded by walnuts.

Expert Tips & Tricks

  • Coat the pans: Make sure to line your baking pans with parchment paper before heavily spraying with cooking spray. This ensures the cakes come out cleanly after baking.
  • Room temperature ingredients: For the lightest, fluffiest, and moistest chocolate cake, use room temperature eggs, sour cream, and buttermilk.
  • Mixing: Do not overmix when adding the dry ingredients to the large bowl of wet batter because you will risk baking a dry and dense cake.
  • Level the cakes: If you want a super flat cake, use a knife or leveling tool to remove the domes on the cakes before stacking and frosting.
  • Freezing: To freeze this cake, pop it in the freezer uncovered for 45 minutes. Then, wrap it in plastic cling wrap in a few layers to preserve its freshness. Store it in the freezer for up to 4 months and bring to room temperature before slicing and serving.

Related Recipes

GANACHE LOAF CAKE
MINI FUDGE CAKE
CHOCOLATE SHEET CAKE
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Fudge Walnut Cake

★★★★★ 5 from 1 reviews
  • Author: Elise
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 inch cake 1x
  • Category: Cake, Chocolate, Chocolate Walnut
  • Method: Bake
  • Cuisine: American
Print Recipe
Pin Recipe

Description

This Chocolate Fudge Walnut Cake is a super moist and fluffy chocolate cake frosted with a creamy dark chocolate frosting. It’s stuffed walnuts with a walnut topping and rich chocolate ganache drip.


Ingredients

Scale

For the Chocolate Cake

  • 1 ¾ cup (245g) all purpose flour
  • ⅔ cup (56g) cocoa powder
  • 2 teaspoons (10g) baking soda
  • ½ teaspoon (2g) baking powder
  • 1 teaspoon (5g) salt
  • 1 ¾ cup (363g) granulated sugar
  • 2 large eggs (100g), room temperature
  • ½ cup (130g) sour cream, room temperature
  • 1 cup (225g) buttermilk, room temperature
  • ½ cup (100g) vegetable oil
  • 1 teaspoon (4g) vanilla
  • ¾ cup (160g) hot water
  • 1 cup (113g) walnuts, crushed

For the Dark Chocolate Fudge Frosting

  • 1 ½ cup (325g) unsalted butter, room temperature
  • ⅔ cup (54g) unsweetened dark chocolate cocoa powder
  • 3 cups (360g) powdered sugar
  • ⅓ cup (80g) heavy cream, room temperature

For the Ganache

  • ¾ cup (180g) heavy whipping cream
  • 1 ½ cups (270g) semi sweet chocolate chips

For the Decoration

  • 1 cup (113g) walnuts, chopped

Instructions

For the Chocolate Cake

  1. Preheat your oven to 350 degrees. Line 2 8-inch round pans with parchment paper and heavily spray with cooking spray to prevent the cakes from sticking and breaking when removing them after baking and cooling.
  2. In a medium bowl, whisk all purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together.
  3. In a large bowl, whisk granulated sugar, room temperature eggs, room temperature sour cream, room temperature buttermilk, vegetable oil, and pure vanilla extract together until fully combined and smooth.
  4. Alternate adding the dry ingredients and boiling water to the large bowl of wet ingredients. Start and end with the dry ingredients, beating them into the batter int 3 additions total. Whisk only until the dry ingredients disappear, as overmixing will lead to drier cake.
  5. Fold crushed walnuts into the batter.
  6. Divide the batter evenly between the two pans.
  7. Bake the cakes for 26-32 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs and the top springs back when poked in the center with your pointer finger.
  8. Let cakes cool in the pan for at least 20 minutes before transferring to a wire cooling rack to finish cooling.

For the Dark Chocolate Frosting

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter until smooth.
  2. Slowly, add powdered sugar and dark cocoa powder into the butter. Beat on low speed, adding the powdered sugar and cocoa powder in small increments to avoid a big mess.
  3. Pour heavy cream into the frosting and beat on high speed for at least 3 minutes. This creates a light, velvety frosting.

For Assembly 

  1. Place one layer of the chocolate cake on a cake stand or plate. Frost the top of it the dark chocolate icing.
  2. Place crushed walnut on top of the layer of frosting before adding the second cake layer.
  3. Frost the outside of the cake with the remaining frosting.

For the Ganache

  1. Pour your chocolate chips into a glass bowl.
  2. In a small saucepan, heat heavy cream over medium heat until the mixture just starts to bubble.
  3. Pour the heavy cream on top of the chocolate chips. Use a spoon to push the chocolate chips below the heavy cream to ensure all parts of the chocolate are touched by the hot cream.
  4. Allow the chocolate chips and hot cream to sit for about 2 minutes.
  5. Using a wire whisk, start mixing by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
  6. Do not let the ganache sit for longer than 10 minutes.

For Decorating

  1. Pour the ganache on top of the cake.
  2. Use a spoon to push the ganache over the edge of the cake to create the drips.
  3. Top the cake with additional chopped walnuts as desired.
  4. Store in an airtight container or tightly covered at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 4 months.

Notes

Measuring Properly: Use a kitchen scale for most accurate measuring. When measuring flour, spoon it from the container into your measuring cups before using a knife to sweep across the top of the measuring cup to level it. 

Baking Time: Be careful not to overbake the cake. The top should look domed, shiny, and the center should spring back when poked quickly with your pointer finger. A toothpick inserted into the center should come out with moist crumbs. 

Cooling: Do not remove the cakes, stack them, or frost them until they have fully cooled. 

Keywords: Chocolate Walnut Cake, Dark Chocolate Frosting, Ganache Drip Cake, Simple Cake, Moist Cake

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

More Cakes

  • Green Velvet Cake
  • Chocolate Cake Truffles
  • Red Velvet Bundt Cake
  • Pecan Upside Down Cake

Reader Interactions

Comments

    Leave a Comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rebecca says

    August 28, 2022 at 10:25 pm

    I made this cake on the weekend for a dinner party and it was a hit! Super delicious and moist.
    It will now go into my repertoire if I want a yummy choclate cake that dazzles!
    The nuts gave texture and a nice addition to the flavour.
    I made the cakes the day before and refrigerated prior to assembling which I think helped as the cake is very moist.
    I did have leftover ganache and butter cream which I have frozen for future bakes.
    I am happy that I have stumbled across Elise on Instagram for future baking inspo!
    Thanks Elise!

    ★★★★★

    Reply
    • Elise says

      August 29, 2022 at 12:56 pm

      Rebecca, this is so wonderful to hear! Thank you for sharing such kind words and for giving the recipe a try!

      Reply

Primary Sidebar

Hi, friends! I'm Elise- a recent university graduate who loves all things sweet. I am the baker, recipe developer, photographer, and writer behind Sweets by Elise. I'm here to bring you easy, quick, and approachable recipes that are comforting and indulgent!

More about me →

Connect with Me!

  • Instagram
  • YouTube
  • Pinterest
  • TikTok

Popular

  • Healthy Banana Brownies
  • Triple Chocolate Muffins
  • Blueberry Cottage Cheese Muffins
  • Brookie Cookies

Easter Recipes

  • Hershey Kiss Sugar Cookies
  • Mini Sugar Cookies
  • Mini Cupcakes
  • Mini Egg Easter Fudge

New Recipes

  • Mini Egg Cookies
  • Rainbow Sugar Cookies
  • Mint Chocolate Cupcakes
  • Lucky Charms Cookies

Footer

↑ back to top

About

  • ABOUT ME
  • PRIVACY POLICY

Keep in Touch

  • SUBSCRIBE TO THE NEWSLETTER
  • CONNECT ON INSTA
  • CONNECT ON YOUTUBE
  • CONNECT ON TIKTOK
  • CONNECT ON PINTEREST

Contact

  • CONTACT
  • WORK WITH ME

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Feast Plugin