Chocolate cake with nuts
Description
Delicious baked goods for the whole family. In the recipe, serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the ingredients for the cake and the cream. Think ahead about the cake decoration; I decided to use a nut coating, but you can use white or dark chocolate, candies, etc. Also, take out the butter for the cream in advance; it should be at room temperature. Let’s get started!
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Step 2
2. Using a mixer, beat the chicken eggs with sugar until a light, fluffy foam forms.
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Step 3
3. The foam should be dense, you can add a couple of pinches of vanilla.
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Step 4
4. In a clean bowl, mix flour, cocoa and baking powder. Add to the egg mixture in small portions and combine with a mixer.
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Step 5
5. The dough is smooth, not thick, airy!
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Step 6
6. Brush the baking pan with butter, then pour in the batter. I baked it in a multicooker; it never lets me down! Setting “Bake”, 50 minutes.
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Step 7
7. Now prepare the cream. For this, place softened butter in a tall bowl, beat with a mixer for about 5‑6 minutes until airy. Gradually add a tablespoon of condensed milk and continue beating. In the end you get a delicate, uniform cream.
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Step 8
8. Set aside one third of the cream in a separate bowl, this is for decorating the top and sides of the cake. In the remaining cream, add ground walnuts. I toasted them beforehand for a couple of minutes in a dry pan until a pleasant aroma appeared. I cooled them and chopped them.
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Step 9
9. The sponge cake is ready, don’t rush to cut it; it needs a couple of hours to cool.
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Step 10
10. Using a sharp knife or a thread (or culinary twine), cut the completely cooled sponge cake lengthwise into three parts. Prepare the soaking syrup: bring sugar and water to a boil, let it cool completely, then add the cognac. Stir. Generously soak the layers with a sprayer or a brush.
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Step 11
11. Place half of the nut cream on the first layer and spread it evenly.
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Step 12
12. Cover with the second soaked layer, and spread the remaining cream.
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Step 13
13. Cover the cake with the third layer. Spread the nut‑free cream over the top and sides of the cake. Decorate with ground nuts, grated chocolate or coconut flakes. Place the cake in the refrigerator for at least 2–3 hours so the cream sets.
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Step 14
14. Before serving the cake, carefully transfer it to a clean plate using two spatulas.