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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!


Total time

0 minutes




  • cake
  • 3 ounces bittersweet chocolate (chopped)
  • 1 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter (room temperature)
  • ½ cup packed golden brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¾ cup ground walnuts (measure them after grinding, not before)
  • icing
  • 4 ounces bittersweet chocolate (chopped)
  • ½ cup unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • a few Tablespoons buttermilk (as needed)
  • 1 teaspoon vanilla
  • ground walnuts for garnish


  1. Set oven to 350F
  2. Butter and flour a 9-inch spring form pan.
  3. Melt the chocolate on the defrost setting, or 50% power of your microwave. (Or over a bowl of simmering water)
  4. Mix the flour, cocoa powder, and baking soda into a small bowl along with the ground walnuts.
  5. Cream the butter using a hand mixer or in the bowl of a stand mixer.
  6. Add both sugars and beat until fluffy.
  7. Beat in eggs 1 at a time.
  8. Beat in vanilla, then melted chocolate.
  9. Add dry ingredients alternately with buttermilk in 2 additions each, beating just until blended after each addition.
  10. 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.
  11. 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.

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