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!

rich dark chocolate walnut cake

This chocolate walnut cake is a lovely little snack cake for all seasons

It’s moist, dense and sweet, but not too sweet. Bittersweet chocolate and good quality cocoa powder give a deep rich chocolate presence. Buttermilk and vanilla in the frosting brings out a whole different chocolate ‘personality’.  The original recipe calls for two layers, I like it better as one; it has a nice, casual, tea time vibe about it.

A slice of dark chocolate walnut cake

what you’ll need for this simple chocolate cake

  • bittersweet chocolate
  • cocoa powder
  • flour
  • butter
  • brown sugar
  • granulated sugar
  • confectioner’s sugar (for the frosting)
  • eggs
  • buttermilk
  • ground walnuts
  • baking soda
  • vanilla extract

 

dark chocolate walnut cake topped with crushed walnuts

This cake sits right at the top of my favorite cakes list

The deep dense chocolate goes really well with the strong walnut presence since both have slight bitter undertones. It makes for a very sophisticated flavor profile. The frosting is richly chocolate but fluffy, and makes a lovely contrast in texture.

chocolate walnut cake being sliced

I favor cakes that can be eaten at breakfast, or as a snack at tea time. Except for rare occasions like birthdays and holidays I don’t see the point of making anything specifically for the end of a meal. This cake qualifies for both, so its a real hero of a cake. But whenever you serve it, make sure to set a strong cup of black coffee down beside it.

Chocolate Walnut Cake on parchment paper

you can never have too many chocolate cake recipes!

Print
3.46 from 96 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!
Course Dessert
Cuisine European
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 12 servings
Calories 523kcal
Author Sue Moran

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

  • Set oven to 350F
  • Butter and flour a 9-inch spring form pan.
  • Melt the chocolate on the defrost setting, or 50% power of your microwave. (Or over a bowl of simmering water)
  • Mix the flour, cocoa powder, and baking soda into a small bowl along with the ground walnuts.
  • Cream the butter using a hand mixer or in the bowl of a stand mixer.
  • Add both sugars and beat until fluffy.
  • Beat in eggs 1 at a time.
  • Beat in vanilla, then melted chocolate.
  • Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition.
  • 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.
  • 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 and variations

 
  • 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

Calories: 523kcal | Carbohydrates: 66g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 74mg | Potassium: 205mg | Fiber: 3g | Sugar: 53g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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43 Comments

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    Please rate this recipe!




  • Reply
    Rachita
    May 24, 2021 at 4:18 pm

    Sue, Can I substitute the buttermilk or is it essential for it to be this awesome?

    • Reply
      Sue Moran
      May 24, 2021 at 4:23 pm

      You can go with milk, or half and half, no problem.

  • Reply
    Lia Reynolds
    May 10, 2021 at 9:04 am

    Hi, is it 1/2 a cup and a stick of butter or just one stick? Thanks ??

    • Reply
      Sue Moran
      May 10, 2021 at 9:59 am

      It’s just 1/2 cup, Lia, I clarified that.

  • Reply
    Susan Kabir
    May 2, 2020 at 10:35 am

    5 stars
    Forgot to rate it!

  • Reply
    Susan Kabir
    May 2, 2020 at 10:33 am

    Made this cake as written, though used unsweetened chocolate, no icing (not a fan of sweet). Delicious! Not too sweet, velvety texture, deep chocolate flavor. Definitely going into my repertoire! Thank you for this wonderful recipe.

  • Reply
    Amanda Goins
    November 3, 2018 at 11:50 am

    I’m considering using black walnut extract instead of vanilla for both the cake and frosting. Bad idea or delicious for a black walnut lover?

    • Reply
      Sue
      November 3, 2018 at 12:44 pm

      Hmmm, sounds pretty delicious to me, but then again, I’ve never had black walnut extract. I need to get some to try, I love the bitterness of walnuts 🙂

      • Reply
        Amanda Goins
        November 3, 2018 at 3:01 pm

        Thanks for the quick response! I decided to make a German Chocolate cake with black walnuts instead of pecans and black walnut extract in place of the vanilla. I will let you know how it turns out.

        • Reply
          Sue
          November 4, 2018 at 8:47 am

          sounds really good to me 🙂

  • Reply
    Trudy Hammell
    February 22, 2018 at 5:12 pm

    Followed recipe and cake turned out dry. My oven might be to blame. Is your cake usually moist? Otherwise, it was delicious.

    • Reply
      Sue
      February 22, 2018 at 5:24 pm

      It’s an older recipe, Trudy, but I remember loving it. As I recall it’s not super moist, but shouldn’t be at all dry, either. If you suspect your oven is not accurate I highly recommend getting an inexpensive oven thermometer ~ I’ve never had an oven yet that was spot on!

  • Reply
    Denise
    December 24, 2017 at 6:57 pm

    I found that 35″ made a dry cake, even with a gas oven. Also, I used salted butter instead of (reply suggested) salt.

  • Reply
    Kayla
    January 8, 2017 at 12:45 pm

    5 stars
    SO. I don’t even like cake, ESPECIALLY not chocolate cake. BUT. I made this chocolate walnut cake for a friend’s birthday….anyhow, when I tried it SUDDENLY THE WHOLE WORLD STOPPED and the only thing that existed was me and this cake and I almost even cried a little because I knew that no matter what else I do in like it will never measure up to making this cake. And I took a few minutes to bask in its glory.
    And I NEVER LEAVE BLOG COMMENTS but I had to make an exception because. This cake changed my life. I know I’m exaggerating but I’m also NOT EVEN.

    • Reply
      Sue
      January 8, 2017 at 1:24 pm

      Haha, I’m grinning from ear to ear 🙂

      • Reply
        Beth
        May 3, 2017 at 8:22 am

        My grandma use to make us a Black walnut chocolate cake so if you like the bitter black walnuts are the way to go in my opinion.

        • Reply
          Sue
          May 3, 2017 at 8:46 am

          I have only found black walnuts once, I wish they were more readily available, the flavor is amazing!

  • Reply
    Yael
    October 13, 2016 at 2:14 pm

    ps–I also added 1/4 tsp. salt which I think the cake needed.

  • Reply
    Yael
    October 13, 2016 at 2:13 pm

    This is such an intriguing cake thanks to the hint of bitterness from the walnuts–Made it yesterday and fwiw, i needed about 1 /1/2 cups of whole walnuts to create 3/4 cup “flour” plus I still had some left to garnish the cake–I made all the frosting which I amped up with about a tbs. more cocoa, plus more melted chocolate and a bit of instant espresso dissolved in the buttermilk. I wound up not needing it all but am sure I will put it to good use! Since I can’t stand overly sweet anything, I especially loved the idea of using buttermilk as the liquid for the frosting! My cake was a bit crumbly; I think I may had added a bit too much walnut flour which almost turned to nut butter on me and I think it became too compact–so watch out for that if you decide to make this delcious cake!

    • Reply
      Sue
      October 13, 2016 at 3:37 pm

      Thanks for the feedback Yael!

  • Reply
    Ashley
    July 30, 2012 at 12:49 am

    5 stars
    Made this for my Dad’s 50th birthday yesterday. It was LOVED by all. The perfect amount of chocolate without being too sweet! Delicious. Thanks for sharing!!

  • Reply
    Susanne Freeborn
    January 31, 2012 at 11:12 am

    5 stars
    I made this cake for my husband’s birthday. It was wonderful and all the guests loved it. I also made the Tangerine Poppyseed substituting Tangelos since I couldn’t find any good Tangerine. It was all so good! Thanks for sharing your recipes!

  • Reply
    [email protected] Girl Kitchen
    November 28, 2011 at 2:32 am

    Sue, I just read through a bunch of your posts – I’m new to your blog and love it already! This cake would tempt me any time of day…

  • Reply
    Susan Lindquist
    November 27, 2011 at 2:27 am

    This cake is just so beautiful to look at! I’m betting the chocolate buzz factor was pretty great too! Wow!

  • Reply
    grace
    November 25, 2011 at 6:45 pm

    using ground nuts in cake is marvelous; i often wonder why it’s not done more often!

  • Reply
    growntocook
    November 25, 2011 at 7:48 am

    Tempting…
    It’s dark and rainy here too.

  • Reply
    Magnolia Verandah
    November 24, 2011 at 10:45 am

    There’s nothing wrong with cake for breakfast – they are lots of good things in there to keep you going through the morning. Love chocolate!

  • Reply
    Victoria
    November 24, 2011 at 7:32 am

    gorgeous!!!!! the perfect thing to come home to! xx

  • Reply
    Joanne
    November 24, 2011 at 11:45 am

    That cake does look SO elegant and I’m sure your daughter adored coming home to find it waiting for her!

    I’m debating whether or not to cut into my Thanksgiving desserts before I leave to photograph them…I’m thinking YES.

  • Reply
    MyFudo™
    November 24, 2011 at 1:19 am

    5 stars
    I love dark chocolate cakes! I bet your college girl is excited to see what treat is waiting for her this time. I just thought that I’d enjoy the times I spend with my 2 year old while she messes up with my ingredients in the kitchen counter…In a few, she’ll get to go to school, university…and I’ll be just like you I’d need cakes like this to keep me from missing her. Ah! I am shaking the thoughts away, am not ready yet. Meantime, I’ll keep bookmarking cake recipes so I can be prepared when that time comes. Great post! Happy Holidays! Thanks for sharing!

  • Reply
    Beth
    November 23, 2011 at 10:32 pm

    That is one beautiful cake!

  • Reply
    hobby baker
    November 24, 2011 at 5:59 am

    Oh M’Gosh that looks absobloominglutely marvelous! I could never make it unless I had company to save me from eating it all myself…

  • Reply
    Three-Cookies
    November 23, 2011 at 6:23 pm

    Looks rich and decadent. I think your daughter will understand if a slice is missing, its part of quality control:)

  • Reply
    Stephanie
    November 23, 2011 at 11:21 pm

    Now THAT looks decadent.

  • Reply
    Kitchen Belleicious
    November 23, 2011 at 2:10 pm

    it looks like perfection. Simply perfection. the frosting, the dark chocolate and nuts. I love chocolate and nuts together. This might have to push the pecan pie off the map!

  • Reply
    A Bigger Closet
    November 23, 2011 at 9:23 pm

    Two things I can’t say no to, a sale at J.Crew and chocolate cake – at any time of day. 🙂 Thanks for another delicious recipe Sue, and I hope you have a wonderful Thanksgiving!

  • Reply
    Sarah
    November 23, 2011 at 1:12 pm

    Lovely. Too lovely, actually. Makes me want a slice. Right now. *sigh* 🙂

  • Reply
    A Trifle Rushed
    November 23, 2011 at 8:31 pm

    I agree, cake for breakfast, lunch and tea!
    Happy Thanksgiving. Jude x

  • Reply
    Sue/the view from great island
    November 23, 2011 at 5:45 pm

    Tabitha and Rose—honestly my husband has lost 20 pounds since I’ve started blogging…I think focusing on better food has made a difference, we’re not desperate to eat more than we need or in between meals…we know there’s something good in our future. I do wish my girls were around full time, though, I have to throw out quite a bit of the sweet stuff.

  • Reply
    Rose
    November 23, 2011 at 4:47 pm

    If I start gaining pounds I will be blaming you, Sue! All these recipes are delicious!

  • Reply
    Bourbon&Pearls
    November 23, 2011 at 4:32 pm

    Sue, why aren’t you the size of a house? Tell me!

  • Reply
    Mary
    November 23, 2011 at 1:17 pm

    What a lovely cake. Your girl will never stray far from home if you always have such treats for her. I love the changes you’ve made to the original recipe. Have a wonderful holiday. Blessings…Mary

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