Chocolate Walnut Cake

5 from 3 votes

This chocolate walnut cake is a simple chocolate snack cake with a walnut caramel filling and a rich chocolate frosting. This rustic cake is quick to make and doesn't require any fancy decorating or tools, only a standard round 8-or-9-inch cake pan!

Prep Time30

Cook Time30

Assembly15

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 644kcal

Author: Callan Wenner

Equipment

9" cake pan
Parchment paper
Mixing bowls
Medium saucepan
Whisk
Rubber spatula
Stand mixer with paddle attachment (or hand mixer)

Ingredients

Chocolate Cake

1 cup all-purpose flour
1 cup granulated sugar
⅓ cup cocoa powder dutch processed
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup sour cream room temperature
¼ cup neutral oil
¼ cup whole milk room temperature
1 large egg + 1 yolk room temperature
¼ cup semi-sweet chocolate chopped
½ cup hot coffee or water

Walnut Caramel

½ cup light corn syrup
½ cup brown sugar packed (light or dark brown sugar)
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¾ cup walnuts roughly chopped
⅓ cup heavy whipping cream

Chocolate Frosting

4 oz semi-sweet chocolate chopped and melted
¼ cup unsalted butter room temperature
¼ teaspoon kosher salt
1 ½ cups powdered sugar
4 oz cream cheese brick style, room temperature
2-3 tablespoons heavy whipping cream

US Customary - Metric

Instructions

Chocolate Cake

Preheat the oven to 350℉/180℃ and grease line the bottom of a 9” round cake pan with parchment paper.
In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
1 cup all-purpose flour, 1 cup granulated sugar, ⅓ cup cocoa powder dutch processed, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
In a large mixing bowl, combine the sour cream, oil, whole milk, eggs and whisk to combine.
¼ cup sour cream, ¼ cup neutral oil, ¼ cup whole milk, 1 large egg + 1 yolk
In a small bowl, add the hot coffee or water and chocolate and allow to stand for about a minute, then mix to combine.
½ cup hot coffee, ¼ cup semi-sweet chocolate
Add the dry ingredients to the sour cream mixture and mix to combine using a rubber spatula or wooden spoon. It will be thick at this point.
Stir together the coffee and chocolate, then add to the batter and carefully mix to fully combine.
Pour the batter into the prepared baking pan and bake for 25 -30 minutes until the edges have started to pull away from the sides and the center is no longer sloshy. A toothpick inserted into the center will come out clean.
Cool the cake in the pan on a wire rack. Make the caramel walnuts and frosting while the cake cools.

Walnut Caramel

Add the corn syrup, brown sugar and butter to a saucepan over medium heat. Stir to melt, then allow it to lightly bubble for 1-2 minutes.
½ cup light corn syrup, ½ cup brown sugar, 1 tablespoon unsalted butter
Remove from the heat then stir in the nuts and vanilla. Transfer to a heat-safe bowl to cool for 5 minutes, then mix in the heavy whipping cream. Allow it to cool completely at room temperature.
1 teaspoon vanilla extract, ¾ cup walnuts, ⅓ cup heavy whipping cream

Chocolate Frosting

Chop the chocolate and melt in a microwave safe bowl in :30 second increments until fully melted. Set aside to cool.
4 oz semi-sweet chocolate
Add the butter, salt, and half of the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer) and mix on low speed to combine. Increase the speed to medium high and beat for an additional 3 minutes.
¼ cup unsalted butter, 1 ½ cups powdered sugar, ¼ teaspoon kosher salt
Scrape down the sides, then add the cream cheese and mix on low to incorporate. With the mixer on low speed, spoon in the remaining powdered sugar until dissolved. Increase the speed to medium and beat for :30 seconds.
4 oz cream cheese
Scrape down the sides again, then add the melted and cooled chocolate. Mix on low speed to completely combine. Add the heavy whipping cream and whip on high speed for one minute. Use a rubber spatula to finish mixing by hand, being sure everything is completely uniform
2-3 tablespoons heavy whipping cream

Assembly

Add some chocolate frosting to the top of the cake and smooth it out to cover the top completely in a very thin layer.
Add more frosting to a piping bag (or zip top bag) and cut off a ½” opening. Pipe a circle around the edge of the cake (this will hold in the caramel walnuts).
Add some of the cooled caramel walnuts to the middle of the cake and allow it to spread to meet the edges.
Top the walnuts with the remaining chocolate frosting, adding rustic swoops for decoration. Top the cake with additional chopped walnuts, then slice and serve.

Video

Notes

Store the cake covered with plastic wrap at room temperature for one day. Then, store I the fridge for an additional 2-3 days.

Add strips of parchment paper or extra plastic wrap to the cut sides of the cake to keep the walnut caramel in place.

Nutrition