Moist Chocolate Walnut Cake
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This Moist Chocolate Walnut Cake Recipe is pure comfort. Rich cocoa flavor, crunchy walnuts and a silky ganache frosting, all in a fuss-free one layer cake. Whether you’re after an easy chocolate walnut cake for a weeknight treat or a chocolate cake with ganache frosting to impress guests, this simple bake delivers.
Made in a standard 8-inch round pan, this recipe skips the need for layering or complex decorating. It’s just a truly delicious chocolate cake with walnuts and ganache, exactly what you want when the craving hits!
So Moist, So Walnutty.
There’s something irresistibly cozy about this chocolate walnut cake. Maybe it’s the rich, melt-in-your-mouth crumb, or the soft crunch of the chopped walnuts tucked into every bite.
It’s a cake that doesn’t try too hard, no layers, no frills, just simple, honest ingredients coming together in the most satisfying way.
And the walnuts? They don’t just add texture, they round out the richness perfectly, making each forkful feel balanced and deeply comforting.
It’s the cake I make when I want something unfussy but unforgettable. You might find yourself slicing off another sliver… and then another. Sam x
Ingredients you’ll need
- All-purpose flour
- Baking powder
- Granulated sugar
- Brown sugar
- Cocoa powder (Dutch-process or natural)
- Instant coffee powder (optional, for enhanced chocolate flavor)
- Boiling water
- Extra virgin olive oil
- Eggs
- Vanilla extract
- Salt
- Walnuts
- Dark chocolate bar/block (for ganache)
- Canned coconut cream or heavy cream
Find the full ingredients, measurements, and method in the recipe card below.
Why you’ll love this recipe
✔️ Moist, rich chocolate crumb
✔️ One easy layer — no stacking or fuss
✔️ Silky ganache frosting
✔️ Crunchy walnuts in every bite
✔️ Simple pantry ingredients
✔️ Freezer-friendly for make-ahead ease
What’s the best chocolate to use for the ganache frosting?
Use a high-quality plain dark chocolate bar, around 70% cocoa is ideal. Avoid chocolate chips, as they contain stabilizers that can affect the texture of the ganache. If you prefer milk chocolate, reduce the cream slightly as it softens the ganache more easily.
Can I leave out the walnuts or use another nut?
Absolutely. You can omit the walnuts altogether or swap them for chopped pecans, almonds, or hazelnuts. Just keep the quantity the same (1/2 cup), and ensure they’re finely chopped for even distribution.
How to store chocolate walnut cake
Store: Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
Freeze: For extended storage, wrap the cake well and freeze it for up to three months.
Thaw: When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.
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Moist Chocolate Walnut Cake
Ingredients
Method
- Preheat oven: Preheat oven to 180ºC (356ºF). Line a round 8-inch baking pan with parchment paper, and set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides.
- Mix dry ingredients: In a medium-size mixing bowl, add flour, baking powder, both sugars, and salt. Whisk until well combined and set aside.
- Sift cocoa powder: In a separate large mixing bowl, sift in the cocoa powder.

- Add coffee powder: Whisk the instant coffee through the cocoa powder.
- Add boiling water: Pour in boiling water and whisk until the cocoa dissolves. Set aside to cool slightly for 10 minutes. If it’s still too warm to the touch, leave it for a further 5 minutes, you don’t want the eggs to curdle when added.
- Add wet ingredients: Pour in olive oil, eggs, and vanilla. Whisk for 40 seconds until well combined.
- Combine wet and dry:Â Add all of the flour mixture and whisk gently until just combined. Be careful not to overmix, stop as soon as no streaks of flour remain. The batter will be thin.
- Mix in walnuts: Add the finely chopped walnuts and gently fold through the batter until evenly distributed.
- Pour into pan: Pour batter into the prepared pan.
- Bake: Bake for 28–30 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs.
- Cool: Remove from oven and allow to cool in the pan for 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely before adding the ganache frosting.
- Chop chocolate: Break into squares and place in a heatproof bowl. Set aside.
- Heat cream: Warm cream in a small saucepan over low heat until steaming (don’t boil), stirring occasionally. Remove from heat.
- Melt chocolate: Pour warm cream over chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Thicken: Let ganache sit at room temperature for 20–30 minutes, stirring occasionally, until spreadable. For faster results, chill in the fridge for short bursts, stirring between.
- Frost and decorate: Spread ganache over the cooled cake. Top with extra walnuts around the edge or scattered on top. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!This post was updated in June 2025 with an improved chocolate cake base for better texture and flavor based on your feedback!
Just delish! Moist, good flavour of chocolate.
Question : Could this recipe doubled make good cupcakes?
Hi Jayne, Thank you so much! I’m so glad you enjoyed the chocolate cake
Yes, you can definitely double this recipe to make cupcakes. Just be sure to fill each about 2/3 full and reduce the bake time to around 18–22 minutes. Check them with a toothpick, they’re ready when it comes out clean or with just a few moist crumbs. Hope you enjoy them as much in cupcake form! Let me know how they turn out! Sam 🙂
Well done!Thank you for the detailed explanation! The cake looks gorgeous. I didn’t realize it can be in metric. I searched one by one.
I made it for my bf’s birthday. I only put 50 grams of sugar because we don’t want too much sugar. I should have lower the amount of cocoa powder and coffee powder also. It’s a bit too bitter for the kids. But they love the frosting. After freezing, the frosting is too thick. I think I will serve the frosting for each piece of cake instead when we eat it.
The cake still turned out very great. My bf loves it.
Hi Valerie, thank you so much for sharing your experience! I’m thrilled to hear the cake was a hit for your boyfriend’s birthday. Serving the frosting after freezing for each piece is a smart way do go about it. For future baking, adjusting the cocoa and coffee powder as needed can definitely help tailor the flavor to be more kid-friendly. Thanks again for your kind words and for choosing my recipe for such a special occasion! Kindest, Sam 🙂
Hi Andy, thank you for your feedback! I understand how important precise measurements can be, especially for baking. I wanted to let you know that my blog does feature a metric conversion option for all recipes, including this one. You can find the option to switch to metric measurements within the recipe card itself, just above the ingredient list and off to the right. This will provide you with the exact measurements you’re looking for. Happy baking! Sam 🙂
Hi Lauren, I’m sorry to hear that the cake didn’t meet your expectations. I appreciate your honest feedback. Taste preferences can vary greatly, and I understand if this recipe didn’t quite hit the mark for you. Thank you for giving the recipe a try. Kindest, Samantha