Moist Chocolate Walnut Cake

1. Preheat the Oven: Preheat your oven to 170°C (340°F). Grease and line two 8-inch round cake pans with parchment paper or flour.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This will help evenly distribute the leavening agents and prevent clumps.
3. Mix the Wet Ingredients: In another large bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth. Add the buttermilk (or milk and vinegar) and stir until combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until smooth. Slowly pour in the hot water or coffee and whisk gently. The batter will be thin, but that’s what makes it moist.
5. Fold in Walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy. Stir in the butter for extra shine.
8. Assemble the Cake: Once the cakes are completely cool, place one layer on your serving plate. Spread a thick layer of ganache over the first cake. Top with the second cake and pour the remaining ganache over the top, smoothing it over the sides.
9. Garnish and Serve: Optional: Garnish with additional chopped walnuts or chocolate shavings for extra texture and a beautiful finish. Serve and enjoy this decadent treat!

⏱️ Quick Facts

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12
• Calories per Serving: Approx. 320 kcal