Chocolate Walnut Cake | The Picky Eater

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Chocolate and nuts make for an iconic duo, and that’s just one of the reasons I love this chocolate walnut cake. This cake is rich, moist, and topped with a glossy ganache. The chocolate flavor is intense, and offset by the delicately earthy butter crunch of walnuts.

I was obsessed with baking my coffee and walnut loaf cake, until this chocolate version became my new family favorite. I use dark chocolate, cocoa powder, and heavy cream for this one. While it is a cake, I have done my best to make it decadent, but still mindful. And chocolate is full of antioxidants, so I think you should bake this tonight… For your health. Ha! 

I was on a mission to get my kids to eat more walnuts. These are the nuts that require some convincing. I noticed how much they were enjoying my vegan chocolate lava cake one night, and thought to myself, if only I had hidden walnuts in there. Lightbulb! How could I forget, my kids would eat just about anything if it was hidden in chocolate. The next week, I made sure to bake this cake while the kids were at school, and did not garnish the ganache with chopped walnuts. After dinner, I gave them each a slice without divulging too much. It was chocolate. They were happy. And they had no idea that they had eaten walnuts. Picky eaters 0, mom 1. 

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🥘 Ingredients

This cake uses straightforward baking essentials, with a few key ingredients that elevate the flavor.

For the cake

Almond milk: I use almond milk, combined with a bit of lemon juice to create a tender crumb.

Lemon juice: Lemon juice reacts with the raising agent, which gives my cake the rise I want. 

Coconut sugar: I use coconut sugar as a healthier alternative to refined white sugar for natural sweetness.

Salt: Salt enhances the chocolate flavor and cancels out any bitterness from the instant coffee.

Baking powder and baking soda: This is essential for getting my cake to rise. 

All-purpose flour: I use all-purpose flour to provide a solid structure and a light crumb. 

Vanilla extract: Vanilla essence gives my chocolate cake that X factor, as it rounds out all the flavors. 

Chopped walnuts: These nuts provide a crunchy, earthy, buttery contrast in each bite, which is what makes this cake special.

Instant coffee granules: I used instant coffee mixed with hot water to intensify the chocolate flavors. It does not leave behind any coffee taste.

For the ganache

Dark chocolate: I use good-quality dark chocolate for the base of the ganache.

Heavy cream: I mix this into the dark chocolate to create a silky, smooth frosting. 

🔪 How To Make

This is an easy one-layered cake with simple steps and a complex flavor profile. 

Preheat oven and prep: I begin by preheating my oven 350F, and lining an 8X8-inch square pan with parchment paper. Then I whisk the almond milk and lemon juice and allow it to sit. 
Combine dry ingredients: Next, I combine my coconut sugar, salt, baking powder, baking soda, cocoa powder, and flour in a large bowl. 

Combine wet ingredients: Then, I add eggs and vanilla to my milk mixture and whisk together.

Mix wet and dry: I combine my wet ingredients, dry ingredients, and chopped walnuts until just combined.

Add coffee mixture: Finally, I stir in my coffee liquid. The batter will be thin, and that is exactly what you want.

Bake: I pour my batter into the prepared pan and bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean. I allow the cake to cool in the tin for 10 minutes, then transfer it onto a wire rack to cool completely.

Prep dark chocolate for ganache: I finely chop my dark chocolate and place it in a heat-proof bowl.

Add hot cream: Next, I heat my cream until steaming, but not boiling, hot, and pour it over my chocolate. I allow it to sit briefly and then stir until smooth.

Chill ganache: Once the chocolate is completely melted into the cream, I place the bowl in the fridge for 30 minutes until thickened.

Whip ganache: Using either a stand or hand mixer, I whip the ganache until light and fluffy.

Frost and serve: Lastly, I spread the whipped ganache over the cooled cake and sprinkle with additional walnuts.

📖 Variations

While I do believe this cake is perfect as is, I have still played around with the ingredients and come up with some fun alternatives that are equally delicious.

Gluten-free: For a gluten-free version, I use a gluten-free flour blend that contains xanthan gum. This falls into the have your cake and eat it too category in my house. Even when we are going low-carb, we still have room for dessert. 

Vegan swap: In a vegan version, I swap out the eggs for flax eggs and use coconut cream and dairy-free chocolate for the ganache. When I made this for my colleague, I made sure to garnish it with extra coconut shavings. 

Pecans and chocolate chips: Instead of walnuts, I use chopped pecans for a sweeter flavor, and add 1 cup of chocolate chips. You can probably guess that this is the version my kids liked the most. Ha! 

🍽 Serving Suggestions

I have served this chocolate walnut cake for every occasion imaginable. Birthdays, anniversaries, milestone celebrations, and even at a rehearsal dinner. But I have really enjoyed it the most on a quiet afternoon. I love having cake on a non-occasion day; it is one way I romanticize my life. I remember one specific rainy day, sitting at the window with a slice of cake and a scoop of my chocolate banana ice cream. And before you judge me for having too much chocolate, you should know that I had frosted my cake with my vegan cream cheese frosting that day. If you prefer a frosting that is less rich than ganache, I recommend this combo! 

A good friend of mine recently celebrated her 40th birthday and decided to throw a themed birthday dinner. It was a naughty, nutty forties theme. Ok, yes, the name needed work, but I needed a huge table for the spread I had planned! I laid out my chocolate walnut cake, next to bowls of my vegan peanut brittle and dainty ramekins of my chocolate almond pudding.  And that was just one side of the dessert table! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store my cake in an airtight container for up to 4 days. It is best to allow your slices to come to room temperature before serving. 

Freezing: I freeze individual slices on a baking sheet until firm, then transfer them into a freezer-safe container. This keeps for up to 3 months.

Reheating: I allow my frozen slices to thaw overnight in the refrigerator. If desired, you can warm the cake slightly in the microwave for 10-15 seconds.

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