Chocolate cake with nuts

Here’s a rich and moist recipe for Chocolate Cake with Nuts — perfectly fudgy, nutty, and satisfying! 🍫🌰

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🧁 Ingredients (Makes one 8-inch cake)

For the Cake

• 1½ cups (190 g) all-purpose flour

• 1 cup (200 g) sugar

• ½ cup (60 g) unsweetened cocoa powder

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• ¾ cup (180 ml) milk (or buttermilk)

• ½ cup (120 ml) vegetable oil

• 2 tsp vanilla extract

• ¾ cup (180 ml) hot water or hot coffee (for extra flavor)

• ¾ cup (90 g) chopped nuts (walnuts, pecans, hazelnuts, or almonds)

Optional Frosting

• ½ cup (115 g) butter, softened

• 2 cups (250 g) powdered sugar

• ¼ cup (30 g) cocoa powder

• 2–3 tbsp milk

• ½ tsp vanilla extract

• Extra nuts for topping

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👩‍🍳 Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour an 8-inch round or square pan.

3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

4. Add eggs, milk, oil, and vanilla, and mix until smooth.

5. Stir in hot water or coffee — batter will be thin, that’s okay!

6. Fold in chopped nuts.

7. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

8. Let the cake cool completely before frosting or serving.

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2. Make the Frosting (Optional)

1. Beat butter until fluffy.

2. Add powdered sugar, cocoa powder, milk, and vanilla.

3. Mix until smooth and creamy.

4. Spread over cooled cake and sprinkle with extra chopped nuts.

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🌟 Tips

• Toast the nuts before adding — it deepens the flavor.

• Use dark cocoa powder for a richer taste.

• For a lighter version, skip the frosting and dust with powdered sugar or cocoa.

• Store in an airtight container for up to 3 days (or refrigerate up to a week).

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Would you like me to give you a version of this chocolate nut cake without eggs or dairy (a vegan-friendly recipe that’s still rich and moist)?