Chocolate And Walnut Cake Recipe
Description
This chocolate and walnut cake is a delicious combination of two classic flavors. The cake has a light, fluffy texture and a rich, chocolatey taste. The walnuts give the cake a crunchy texture that complements the softness of the cake. It's a great cake to make for a special occasion or just for a weekend treat. The cake is easy to make and sure to please all who try it!
Ingredients
For the cake:
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
For the frosting:
• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup butter, softened
• 2 tablespoons milk
• 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, beat together the sugar, oil, buttermilk, eggs, and vanilla extract until well combined.
4. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before frosting.
8. To make the frosting, beat together the powdered sugar, cocoa powder, butter, milk, and vanilla extract until light and fluffy.
9. Spread the frosting over the cooled cake and top with additional chopped walnuts, if desired.
10. Serve and enjoy!
Notes
For the best results, use fresh ingredients and make sure to measure them accurately. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. If you don't have a 9-inch cake pan, you can also use two 8-inch cake pans. The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
This recipe makes 12 servings. Each serving contains approximately:
Calories: 454 kcal
Fat: 21 g
Carbohydrates: 63 g
Protein: 5 g
Sugar: 35 g
Fiber: 2 g
Cholesterol: 54 mg
Sodium: 264 mg
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