Walnut Spice Cake with Chocolate Cream
Ingredients
- For the cake
- 160 grams butter
- 150 grams sugar
- 3 eggs
- salt
- 300 grams Pastry flour
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground Cardamom
- 2 Tbsps Cocoa
- 100 grams chopped Walnut
- 2 tsps Baking powder
- 80 milliliters milk
- For the chocolate cream
- 1 packet Chocolate pudding powder for 500 ml of liquid (approximately 2 cups)
- 300 milliliters milk
- 200 milliliters Coconut milk
- 3 Tbsps sugar
- 600 grams butter
- 50 grams Walnut cream
- To serve
- 10 peeled Walnut
- 2 Tbsps Shredded coconut
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
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.
Beat the butter until creamy then gradually stir in the pudding and walnut cream.
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.
Serve cut into pieces.