Chocolate cake with whipped cream and nuts

Chocolate Cake with Whipped Cream and Nuts – A Delight for All Tastes

Who wouldn't want a slice of a decadent cake, featuring creamy chocolate, delicate whipped cream, and a sprinkle of crunchy nuts? This chocolate cake recipe with whipped cream and nuts is sure to become your favorite, no matter the occasion. Whether it’s a celebration, a gathering with friends, or just a personal craving, this cake will captivate you from the very first bite.

A Brief History of Chocolate Cake

Chocolate cakes have a rich history, often associated with moments of indulgence and joy. Basic ingredients like chocolate and sugar have long been considered a luxury. Today, these ingredients are accessible, and their combination is adored by people around the world. This recipe draws inspiration from the tradition of bringing together rich flavors and varied textures, transforming a simple cake into a unique experience.

Preparation Time and Servings

- Preparation time: 30 minutes
- Baking time: 15 minutes
- Total time: 45 minutes
- Servings: 12

Ingredients

For the Base:
- 8 tablespoons sugar
- 8 eggs
- 2 tablespoons sour cream
- 150 g flour
- 1 teaspoon baking powder
- 60 g butter (82% fat)
- Vanilla (to taste)
- A pinch of salt

For the Chocolate Cream:
- 5 egg yolks
- 6 tablespoons cornstarch
- 200 g chocolate (dark chocolate 75% cocoa is recommended for a more intense flavor)
- 800 ml milk
- 150 ml liquid cream
- 5 tablespoons brown sugar (adjustable to taste)
- 200 g butter
- 50 g cocoa powder
- 3 heaping tablespoons Nutella
- Vanilla (to taste)
- Rum essence (optional)

For Decoration:
- 2 cups of whipped cream
- 1 tablespoon Nutella
- Ground nuts (for decoration)

Step by Step: Preparing the Cake

1. Preparing the Chocolate Cream

We start with the cream since it needs to cool before assembly. In a large pot, add the milk, vanilla, and chocolate. Place the pot over low heat and stir constantly until the chocolate melts and becomes smooth.

Meanwhile, in another bowl, mix the egg yolks with the cornstarch, sugar, and liquid cream. Add the rum essence and cocoa, then blend well to achieve a smooth mixture. Take a cup of the hot milk mixture and gradually pour it into the egg yolk mixture, stirring constantly to avoid curdling.

Reintroduce the egg yolk mixture into the pot with the hot milk and cook over low heat, stirring continuously until the cream begins to thicken. When it reaches the desired consistency, let it boil for a few seconds, then turn off the heat. Add the butter and blend with an immersion mixer to ensure a smooth texture. Incorporate the Nutella for an intense flavor. Let the cream cool.

2. Preparing the Base

In a bowl, melt the butter over low heat and let it cool. In another bowl, beat the egg yolks together with the sour cream, then add the melted butter. Mix well.

Separately, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and vanilla, continuing to beat until you achieve stiff peaks.

Fold the egg yolk mixture into the egg whites, add the flour and baking powder, and mix gently with a spatula to avoid losing air in the batter.

Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper and pour in the batter, leveling it evenly. Bake for 12-15 minutes or until a toothpick comes out clean.

After baking, remove the base from the tray and let it cool completely. Cut it into three equal strips, using a ruler to ensure they are perfectly straight.

3. Assembling the Cake

On a platter, place the first layer of the base and spread a portion of the chocolate cream evenly over it.

Place the second layer of the base on top, followed by another layer of cream, and finish with the last layer. Coat the cake with the remaining chocolate cream, ensuring it is evenly distributed.

For decoration, whip the liquid cream until it becomes firm and cover the cake with a generous layer of whipped cream. Use a spoon to drizzle Nutella in thin streams over the whipped cream, creating an attractive visual effect. Sprinkle ground nuts on top for added crunch.

4. Serving and Variations

The chocolate cake with whipped cream and nuts is served cold, cut into generous portions. It pairs deliciously with a cup of freshly brewed coffee or aromatic tea.

For an interesting variation, you can add fresh fruits, such as strawberries or raspberries, between the layers of cake or experiment with different types of chocolate for the cream.

Practical Tips for a Perfect Result

- Make sure all ingredients are at room temperature before starting the preparation.
- Do not open the oven door during baking to avoid a sudden drop in temperature.
- Use an immersion mixer to achieve a smooth and homogeneous cream without lumps.

Frequently Asked Questions

1. Can I use other types of nuts?
Absolutely! Pecan or hazelnuts are excellent in this recipe.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and use dark chocolate.

3. Is it possible to make the cake without eggs?
Yes, you can use egg substitutes such as applesauce or yogurt, but the texture will be different.

4. How long can the cake be stored?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

This chocolate cake with whipped cream and nuts is more than just a dessert; it’s a cooking experience that brings joy with every bite. So gather your ingredients, invite your friends, and get ready to indulge in this delight!