Chocolate Nut Cake Recipe

Get ready to indulge in a scrumptiously decadent chocolate nut cake that’s not just a treat for your taste buds, but an absolute joy to make from scratch!

Indulge in my favorite Chocolate Nut Cake, rich and decadent and so unlike the typical dry cake made with cocoa powder. In an uncanny blend—and I admit that this is a love-it-or-hate-it combo—unsweetened cocoa powder and semisweet chocolate chips create the strata of flavor that make this cake my number one baking request from my family.

Pastry chefs know that mixing two types of chocolate together creates a super-chocolate experience, and this cake fulfills both my and my daughters’ fantasies.

Chocolate Nut Cake Recipe Ingredients

• All-purpose flour: Provides structure; rich in carbohydrates; essential for baking.
• Cocoa powder: Deep chocolate flavor; contains antioxidants; adds richness.
• Baking powder: Leavening agent; helps the cake rise; creates a light texture.
• Unsalted butter: Adds moisture; rich, creamy texture; enhances flavor.
• Granulated sugar: Sweetens the cake; caramelizes during baking; adds moisture.
• Mixed nuts: Crunchy texture; source of healthy fats and protein; nutty flavor.
• Semisweet chocolate chips: Melty texture; chocolatey sweetness; pairs with nuts.

Chocolate Nut Cake Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup mixed nuts, chopped (such as walnuts, pecans, or almonds)
• 1/2 cup semisweet chocolate chips

How to Make this Chocolate Nut Cake Recipe

1. Warm your oven to 350°F (175°C). Prepare a pan for a 9-inch round cake by greasing it and dusting it with flour. Set the pan aside.

2. In a medium bowl, together whisk the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, using an electric mixer on medium speed, cream the softened butter and sugar together until light and fluffy.

4. Incorporate the eggs singly into the butter mixture, beating thoroughly after each goes in. Stir the vanilla extract into the mixture.

5. Add the flour mixture and buttermilk to the butter mixture alternately, starting with the flour mixture and finishing with the flour mixture. Mix until just combined.

6. Mixed nuts and semisweet chocolate chips, lightly folded in.

7. Fill the cake pan with batter; the pan should be only half full. Use a spatula to smooth the batter, if necessary.

8. Put into the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

9. Let the cake cool in the pan for about 10 minutes. Then, take it from the pan and place it on a wire rack so that it can cool completely.

10. After cooling, cut and serve however you like. Savor every bite of your scrumptious chocolate nut cake!

Chocolate Nut Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Grease brush or paper towel for greasing
4. Sifter or sieve for dusting flour
5. Medium mixing bowl
6. Large mixing bowl
7. Whisk
8. Electric mixer
9. Measuring cups
10. Measuring spoons
11. Spatula
12. Toothpick
13. Wire rack

FAQ

• Q: Can I use a different type of flour?A: Yes, you can use whole wheat flour or a gluten-free blend in place of all-purpose flour, but the texture may vary slightly.
• Q: What can I use instead of buttermilk?A: To make a buttermilk substitute, mix 1/2 cup milk with either 1/2 tablespoon of lemon juice or 1/2 tablespoon of vinegar. Let it sit for a few minutes before using it in your recipe.
• Q: Is it necessary to add nuts to the cake?A: No, the nuts are optional. You can leave them out or substitute them with seeds like sunflower or pumpkin seeds for a version that is free of nuts.
• Q: How should I store the cake?A: Keep the cake in a sealable container at room temperature for up to 3 days; for longer storage, refrigerate it. You can store it in the fridge for about a week and still keep it fresh.
• Q: Can this recipe be made into cupcakes?A: You can make cupcakes using the same batter. Bake them for 18 to 20 minutes or until a toothpick comes out clean.
• Q: What’s the best way to melt the chocolate chips?A: If you want to drizzle melted chocolate chips on top, melt them in a bowl that can go in the microwave, using 30-second intervals, and stirring in between, until smooth.

Chocolate Nut Cake Recipe Substitutions and Variations

1 cup all-purpose flour: swap in 1 cup of whole wheat flour for a nuttier-tasting result.
1/2 cup unsweetened cocoa powder: use 1/2 cup cocoa powder that has been Dutch-processed for a deeper chocolate flavor.
1/2 cup unsalted butter, softened: substitute with 1/2 cup coconut oil for a dairy-free option.
1 cup granulated sugar. Substitute with 1 cup coconut sugar for a more natural sweetener.
Almond milk plus lemon juice serves as a non-dairy substitute for buttermilk in equal measurements.

Buttermilk can be replaced with the same amount of these two ingredients: 1/2 cup of almond milk and 1/2 tablespoon of lemon juice.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter, eggs, and buttermilk are at room temperature before starting. This helps them combine more smoothly and results in a better texture for the cake.

2. Sift Dry Ingredients Sift the flour and cocoa powder together with baking powder, baking soda, and salt. This will help eliminate any lumps and ensure an even distribution, resulting in a lighter cake.

3. Alternate Mixing Method When adding the flour mixture and buttermilk to the creamed butter mix, start and end with the flour mixture to prevent curdling and maintain a smooth batter.

4. Gently Fold Add-ins When incorporating the mixed nuts and chocolate chips, fold them in gently with a spatula to avoid overmixing and deflating your batter.

5. Baking Time Accuracy Check the cake with a toothpick a few minutes before the suggested baking time is up. Every oven is different, and you don’t want to overbake. The cake is done when the toothpick comes out with just a few crumbs attached.