Chocolate Nut Cake Recipe
Chocolate Nut Cake Recipe – a rich and delicious treat combining the flavors of creamy chocolate and crunchy nuts. Perfect for any occasion, this easy-to-make recipe is sure to impress your family and friends!
The Chocolate Nut Cake Recipe is a decadent dessert that combines rich chocolate sponge layers with creamy caramel filling and a delightful medley of nuts, raisins, and puffed rice. Topped with a luscious milk chocolate glaze and finished with a crunchy nutty garnish, this cake is a perfect choice for celebrations or indulgent treats. Its unique blend of textures and flavors makes it a crowd-pleaser that’s sure to impress on any occasion!
Ingredients
- Eggs - 5 pcs
- Salt - a pinch
- Sugar - 150 g
- Flour - 80 g
- Cocoa powder - 45 g
- Cornstarch - 30 g
- Baking powder - 1 tsp
- Sugar - 150 g
- Butter - 80 g
- Heavy cream (33%) - 120 ml
- Puffed rice - 30 g
- Raisins - 30 g
- Walnuts - 50 g
- Peanuts - 60 g
- Wafers - 40 g
- Gelatin - 12 g
- Water - 60 ml
- Milk chocolate - 180 g
- Milk - 90 ml
- Cream cheese - 140 g
- Heavy cream (33%) - 250 ml
- Milk chocolate - 150 g
- Heavy cream (33%) - 50 ml
Nutritional Information
- Calories: 450
- Protein: 7g
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 30g
- Sodium: 180mg
- Cholesterol: 60mg
Directions
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In a bowl, combine eggs, salt, sugar, flour, cocoa powder, cornstarch, and baking powder. Mix until smooth. Pour the batter into a 20 cm baking pan lined with polythene or parchment paper. Bake at 180°C for 35 minutes. Let it cool, then cut the cake into 3 even layers.
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In a saucepan, melt the sugar over medium heat until golden. Add butter and heavy cream, stirring until smooth. Set aside.
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Mix puffed rice, raisins, walnuts, peanuts, and crushed wafers in a bowl. Take 6 tablespoons of this mixture and set it aside for topping.
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Soak gelatin in water for 10 minutes. Melt milk chocolate with milk over low heat. Add the softened gelatin to the chocolate mixture and stir well.
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Beat cream cheese and heavy cream (250 ml) until smooth. Add melted milk chocolate (from Step 4) to the cream mixture and mix thoroughly.
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Place the first layer of sponge cake on a serving plate and brush with 150 ml of milk. Spread a layer of the nutty mixture on top. Repeat with the second cake layer, brushing with milk and adding the nut mixture. Top with the final cake layer. Cover with plastic wrap and refrigerate for 2–3 hours.
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Melt milk chocolate (150 g) with heavy cream (50 ml) until smooth. Spread the glaze over the chilled cake. Garnish with the reserved nutty mixture.
