Walnut Spice Cake with Chocolate Cream

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Walnut Spice Cake with Chocolate Cream
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 5 h. 30 min.
Ready in

Ingredients

for
1
For the cake
160 grams
150 grams
3
300 grams
1 pinch
ground Cinnamon
1 pinch
ground Cloves
1 pinch
ground Cardamom
2 tablespoons
100 grams
chopped Walnuts
2 teaspoons
80 milliliters
For the chocolate cream
1 packet
Chocolate pudding powder for 500 ml of liquid (approximately 2 cups)
300 milliliters
200 milliliters
3 tablespoons
600 grams
50 grams
Walnut cream
To serve
10
2 tablespoons

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

For the cake: Beat the butter and sugar until frothy, gradually stir in the eggs with a pinch of salt, combine the flour, spices, cocoa powder, walnuts and baking powder and alternately stir into the batter along with the milk. Grease and flour a springform pan, fill with batter, smooth the surface and bake for about 40 minutes, until a toothpick inserted in the center comes out clean. 

3.

Remove the cake from the oven, let cool for about 20 minutes, release from the pan and let cool completely on a wire rack. Cut into 2 horizontal layers. 

4.

For the chocolate cream: Mix the pudding powder with 3 tablespoons milk until smooth. Bring the remaining milk, coconut milk and sugar to a boil. Add the pudding mixture and bring back to a boil, stirring. Remove from the heat, transfer to a bowl and let cool, stirring occasionally.

5.

Beat the butter until creamy then gradually stir in the pudding and walnut cream.

6.

Spread the chocolate cream over 1 cake layer, add the second layer, press down lightly, cover with the remaining chocolate cream then decorate the cake with a cake comb. Decorate with the walnut halves and sprinkle with the coconut. Chill for about 2 hours in the refrigerator.

7.

Serve cut into pieces.