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3.5 from 294 votes

Dark Chocolate Walnut Cake

This Dark Chocolate Walnut Cake has a sophisticated European vibe with ground walnuts and dark chocolate, it's moist, not too sweet, and super delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 servings
Calories: 523 kcal
Course: Dessert
Cuisine: European

Ingredients

cake
  • 3 ounces bittersweet chocolate, chopped
  • 1 cup all purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed golden brown sugar
  • 1/2 cup granualted white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3/4 cup ground walnuts, measure them after grinding
icing
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 2 Tbsp unsweetened cocoa powder
  • a few Tablespoons buttermilk, as needed
  • 1 teaspoon vanilla
  • ground walnuts for garnish

Instructions

    Cup of Yum
  1. Set oven to 350F
  2. Butter and flour a 9-inch spring form pan.
  3. Melt the chocolate on the defrost setting, or 50% power of your microwave. (Or over a bowl of simmering water)
  4. Mix the flour, cocoa powder, and baking soda into a small bowl along with the ground walnuts.
  5. Cream the butter using a hand mixer or in the bowl of a stand mixer.
  6. Add both sugars and beat until fluffy.
  7. Beat in eggs 1 at a time.
  8. Beat in vanilla, then melted chocolate.
  9. Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition.
  10. Spread the batter into the pan and bake until a tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool cake in pan on a rack.
  11. For the icing, melt the chocolate as above and set aside. In a large bowl cream the butter and add in the sugar and cocoa powder, beating until smooth. Beat in 2 tablespoons of buttermilk and the vanilla. Beat in the melted chocolate. Thin with buttermilk if it's too stiff to spread nicely. This makes enough frosting to cover the cake with a thick layer, but I like it just on top.

Notes

  •  
  • I think it would be fairly easy to make this cake gluten free, either with a good gluten free baking mix in place of the all purpose flour, or maybe even almond flour. If you eat gluten free you'll also love my Amazing Quinoa Chocolate Cake!
  • adapted from Bon Apetit 1995

Nutrition Information

Calories 523kcal (26%) Carbohydrates 66g (22%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 14g (70%) Trans Fat 1g Cholesterol 70mg (23%) Sodium 74mg (3%) Potassium 205mg (6%) Fiber 3g (12%) Sugar 53g (106%) Vitamin A 539IU (11%) Vitamin C 1mg (1%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 523

% Daily Value*

Calories 523kcal 26%
Carbohydrates 66g 22%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 70mg 23%
Sodium 74mg 3%
Potassium 205mg 4%
Fiber 3g 12%
Sugar 53g 106%
Vitamin A 539IU 11%
Vitamin C 1mg 1%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.