Chocolate-Nut Cake (Amazing!)
Description
In a chocolate cake, everything should be chocolate: both the cake layers and the frosting. Moreover, this recipe will also appeal to condensed milk lovers, as the frosting is made with it. The light sponge layers should be soaked in a fragrant sugar syrup with wine to make them more moist. Be sure to use high-quality, reliable cocoa powder to achieve a truly chocolatey cake color. You can use nuts not only for decorating the cake, but also for the filling, if desired. Below you will learn how.
Instructions
- 1
Step 1
1. Beat room-temperature eggs with a mixer until a stable foam forms, add all the sugar and salt, and beat until the sugar dissolves. Sift in the flour and cocoa, then mix.
- 2
Step 2
2. Place the dough into a parchment-lined pan (20 cm) and bake for 30 minutes in a preheated oven at 180°C. Cool the cake in the pan, then invert, remove the parchment paper, and prepare the soaking syrup.
- 3
Step 3
3. In a heavy-bottomed saucepan, mix the sugar with wine, place over medium heat, and cook until thickened (20–25 minutes after boiling). Beat the soft butter with a mixer, and at the same time beat the condensed milk.
- 4
Step 4
4. Mix the butter with condensed milk and sifted cocoa. Beat again. Add sunflower oil, continuing to beat. Grind the nuts in a blender into coarse crumbs. Divide the cake into three parts.
- 5
Step 5
5. Soak the bottom cake layer, spread with cream, place the second layer on top and gently press down. Soak and spread the second layer with cream as well, then soak the third layer on a separate plate, flip it over, and use it to cover the cake.
- 6
Step 6
6. Spread the cake with cream and sprinkle with nuts. Place the cake in the refrigerator overnight. Take the cake out of the refrigerator one hour before serving.