Chocolate Cake With Nuts

Alright, spill the beans. You’ve got that undeniable chocolate craving hitting harder than a Monday morning, right? But the thought of a super complicated bake makes you wanna just order takeout? I got you, friend. We’re diving into a chocolate cake that’s so easy, so moist, and so incredibly delicious, you’ll wonder why you ever bothered with those fussy recipes. Plus, it’s got nuts – because who doesn’t love a little crunch party in their cake?

Why This Recipe is Awesome

This isn’t just *any* chocolate cake; it’s *the* chocolate cake. It’s so ridiculously simple, your pet hamster could probably follow along (if it had opposable thumbs, of course). Seriously, it’s pretty much idiot-proof, and I say that with love, having tested its resilience myself. We’re talking minimal dishes, maximum flavor, and a texture that’ll make you question all your life choices before this moment. It’s also incredibly forgiving, so even if you’re a bit distracted (looking at you, scroll-addicts!), it’ll still come out tasting like a dream. Plus, that satisfying crunch from the nuts? Pure genius, if I do say so myself.

Ingredients You’ll Need

• 1 ½ cups (190g) All-Purpose Flour: The foundational magic dust. Don’t worry about sifting unless you’re feeling fancy.
• 1 ½ cups (300g) Granulated Sugar: Because adulting is hard, and sweetness helps.
• ¾ cup (65g) Unsweetened Cocoa Powder: The dark, delicious soul of our cake. Go for a good quality one, it makes a difference!
• 1 teaspoon Baking Soda: Our little lift-off agent. Don’t skip this!
• ½ teaspoon Baking Powder: Baking soda’s trusty sidekick, ensuring maximum fluff.
• 1 teaspoon Salt: Just a pinch, to make everything else pop and cut through the sweetness.
• 2 Large Eggs: Our binding heroes, bringing everything together.
• ¾ cup (180ml) Milk (or Buttermilk!): For moisture. Buttermilk adds an amazing tang and tenderness, IMO.
• ½ cup (120ml) Vegetable Oil: For that lush, tender crumb. Or melted butter if you prefer the flavor.
• 1 teaspoon Vanilla Extract: Because why not make it smell and taste even more amazing?
• ¾ cup (180ml) Hot Water or Hot Brewed Coffee: The secret weapon for deep chocolatey goodness. Coffee enhances chocolate flavor like nothing else!
• 1 cup (115g) Chopped Nuts: Walnuts, pecans, almonds – whatever floats your boat. These are the crunch party you absolutely need.

Step-by-Step Instructions

1. Get That Oven Hot: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8 or 9-inch round cake pans. Don’t skip the prep, trust me.
2. Mix the Dry Stuff: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumpy bits of cocoa.
3. Combine the Wet Crew: In a separate medium bowl, whisk together the eggs, milk (or buttermilk!), vegetable oil, and vanilla extract until well combined.
4. Bring Them Together: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until *just* combined. Don’t overmix, or your cake will be tough.
5. Add the Magic Liquid: Carefully pour in the hot water or hot coffee. Mix on low speed until the batter is smooth. It will be quite thin, and that’s exactly what we want!
6. Fold in the Nuts: Gently fold in your chopped nuts. Give them a good, even distribution so every slice gets some crunch.
7. Bake It Up: Pour the batter into your prepared pan(s). Bake for 30-35 minutes for a 9×13 inch pan, or 28-32 minutes for round pans. The cake is ready when a wooden skewer or toothpick inserted into the center comes out clean.
8. Cool Down: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Patience is a virtue, especially when it comes to cake!

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven: Rookie mistake! A cold oven means uneven baking and a sad, dense cake. Always give it time to get to temperature.
• Overmixing the batter: This is a biggie. Once you add the wet to the dry, mix *just* until combined. Overmixing develops gluten, leading to a tough, chewy cake. We want tender and moist, remember?
• Opening the oven door constantly: Resist the urge to peek! Especially in the first 20 minutes, opening the door can cause your cake to sink in the middle. Let it do its thing.
• Forgetting the nuts (the horror!): Okay, not a “mistake” per se if you hate nuts, but if you’re making *this* cake, don’t forget the glorious crunch!
• Not letting it cool: Seriously, I know it smells amazing. But trying to frost a warm cake is a recipe for disaster (and a melted mess). Let it cool completely!

Alternatives & Substitutions

Life’s too short for boring rules, so here are some ideas to play around with:

• Nuts, Glorious Nuts: I’m partial to walnuts or pecans here, but feel free to swap them for chopped almonds, hazelnuts, or even a mix. Toasting them lightly before adding will deepen their flavor, FYI!
• Coffee vs. Water: While hot water works just fine, hot brewed coffee really deepens the chocolate flavor without making the cake taste like coffee. Use instant coffee dissolved in hot water if you don’t have brewed.
• Buttermilk Bonanza: If you don’t have buttermilk, just add 1 tablespoon of white vinegar or lemon juice to your regular milk and let it sit for 5 minutes before using. Instant buttermilk substitute!
• Oil vs. Butter: Vegetable oil gives a wonderfully moist and tender crumb. If you prefer the flavor of butter, melt unsalted butter and use it in the same quantity. The texture might be slightly different but still delicious.
• Add-ins: Want more chocolate? Throw in ½ cup of chocolate chips with your nuts. Feeling zesty? A teaspoon of orange zest can really brighten things up.

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter/oil? Well, technically yes, but why hurt your soul like that? Oil or butter will give you much better flavor and texture. Margarine is just… not as fun.
• How long does this cake keep? Covered at room temperature, it’s usually good for 3-4 days. In the fridge, up to a week. If it lasts that long, you’re stronger than I am!
• Can I make it ahead of time and freeze it? Absolutely! Wrap cooled slices or the entire cake (unfrosted) tightly in plastic wrap, then foil. It keeps well for up to 2-3 months. Thaw at room temperature.
• What kind of nuts are truly best? Honestly, it’s a personal preference! Walnuts offer a classic earthy crunch, while pecans are a bit sweeter and buttery. Almonds bring a delicate crispness. Pick your fighter!
• Can I turn this into cupcakes? You bet! Fill cupcake liners about two-thirds full and bake for 18-22 minutes. Adjust baking time as needed, and keep an eye on them.
• What if my cake sinks in the middle? Usually, this means it’s underbaked, or you opened the oven door too early. Make sure to bake until a toothpick comes out clean!
• Do I need to frost it? Need? No. Want? YES! A simple chocolate buttercream or even just a dusting of powdered sugar is heavenly. But it’s also amazing plain.

Final Thoughts

See? Told ya it was easy! Now go forth and conquer that cake. Share it (if you’re feeling generous), hoard it, do whatever your heart desires. Just know you’ve whipped up something seriously delicious that’s bound to impress anyone who gets a bite. You’ve earned those bragging rights, champ! Happy baking, and happy eating!