Ingredients
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- ¾ cup (180ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180ml) buttermilk (or plain milk with 1 teaspoon vinegar)
- ½ cup (120ml) hot water or brewed coffee (enhances chocolate flavor)
- 1 cup (120g) chopped walnuts
For the Chocolate Drizzle:
- 1 cup (180g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
Topping (optional):
- Extra chopped walnuts
- Grated chocolate or sprinkles
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch (23x33cm) baking pan.
- In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar, brown sugar, and oil until well combined. Add eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
- Stir in the hot water/coffee until the batter is smooth and slightly thin. Fold in the chopped walnuts.
Step 2: Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool completely in the pan.
Step 3: Make the Chocolate Drizzle
- Heat the heavy cream in a small saucepan or microwave until hot but not boiling.
- Pour the hot cream over the chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Step 4: Decorate the Cake
- Drizzle the chocolate sauce evenly over the cooled cake.
- Sprinkle extra chopped walnuts and grated chocolate on top for garnish.
Step 5: Serve
- Slice into squares or rectangles, and serve! This cake pairs wonderfully with a scoop of vanilla ice cream.