Nut cake
I have made this walnut and cocoa cream cake several times, including for holidays or family birthdays. It has a simple, lightly airy base, plenty of rich cream, and a caramel syrup that keeps everything moist without becoming too sweet. It pairs well with whipped cream and ground nuts on top, but the essential part is the structure – it’s not hard to make if you follow the steps.
Quick Info
Total time: about 2 hours (including cooling and decorating)
Preparation time: 30 minutes
Baking time: 35-40 minutes
Servings: 12-14
Difficulty: medium
Recipe type: classic cream cake, suitable for events or weekends
Ingredients
Base
6 eggs
A pinch of salt
4 tablespoons cold water
10 tablespoons sugar
10 tablespoons flour
1 packet baking powder
Butter for greasing the pan
Baking paper
Cream
500 ml milk
3 tablespoons cornstarch
2 tablespoons cocoa
3 tablespoons sugar
150 g butter (at room temperature)
2 tablespoons powdered sugar
Rum essence
1/2 cup ground walnuts
Syrup
3 tablespoons sugar
2 cups water
Rum or vanilla essence
For decoration
Whipped cream
Ground nuts
Grated chocolate
Preparation method
1. Preparing the base
Break the eggs and separate the whites from the yolks. Beat the egg whites with a pinch of salt until they start to hold their shape. Add the sugar in 2-3 batches, beating well each time, until the mixture becomes firm and glossy.
Gradually add the yolks and the 4 tablespoons of cold water. Incorporate gently with a spatula, folding from the bottom up to avoid deflating the mixture.
Preheat the oven to 180 degrees. Mix the flour with the baking powder, then gradually add them to the egg mixture, again folding gently from the bottom up without over-mixing.
Line a cake pan (about 24 cm in diameter) with butter and baking paper. Pour in the batter and level it. Bake in the middle of the oven for 35-40 minutes, without opening the oven door for the first 15 minutes. At the end, check the base with a toothpick. If it comes out clean, it’s done. Remove the base and let it cool completely on a rack.
2. Cocoa and walnut cream
Mix the cornstarch, sugar, and cocoa with a few tablespoons of cold milk to make a smooth paste. Bring the remaining milk to a boil in a saucepan. When it starts to boil, pour the cocoa mixture into the hot milk, whisking continuously.
Keep on low heat, stirring constantly, until the cream thickens like pudding. Remove from heat and let it cool to room temperature.
Beat the soft butter with the powdered sugar separately until creamy. When the cream has completely cooled, gradually fold in the beaten butter, then add the ground walnuts and rum essence to taste. Mix well.
3. Caramel syrup
In a small saucepan, place the sugar and let it caramelize over low heat without stirring, just gently swirling the pan. When it reaches an amber color, carefully pour in the water. Be cautious, as it may splash. Let it simmer on low heat until all the caramel dissolves. Remove from heat and add the rum or vanilla essence. Let it cool completely before using.
4. Assembling the cake
Cut the cooled base into 3 equal layers. Place the first layer on a serving plate, soaking it evenly with the cold syrup. Spread one-third of the cocoa cream, continue with the second layer, soak it, add cream again, then the last layer of base and the remaining syrup, finishing with cream on top.
Decorate with whipped cream, ground nuts, and grated chocolate. You can leave some nuts for decoration if you prefer a simpler look.
Why I make this recipe often
The base turns out easily and doesn’t dry out if soaked properly. The cream has an intense walnut and cocoa flavor and isn’t overly sweet. It cuts well and stays fresh even for two days in the fridge. It’s a classic cake, suitable for those who prefer simpler desserts without unnecessary complications.
Tips and variations
Tips
For the base, do not overmix after adding the flour, to prevent it from deflating.
Do not cut the base while it’s warm, as it will crumble. Let it cool for at least an hour.
If you don’t have Hulala whipped cream, any plant-based whipped cream or whipped cream can be used for decoration.
For the cream, the butter and cream should be at the same temperature; otherwise, they may separate.
Substitutions
You can use vanilla essence instead of rum in the cream and syrup if you don’t like the rum flavor.
Instead of walnuts, you can use ground hazelnuts for a different taste.
Variations
You can add raisins to the cream if you want a different note.
If you prefer something crunchier, sprinkle chopped toasted nuts over each layer of cream, not just on top.
For decoration, grated chocolate can be replaced with chocolate chips or coconut flakes.
Serving ideas
The cake is good served cold, straight from the fridge.
It pairs well with coffee or milk, according to preference.
It’s suitable for festive meals or as a dessert for a birthday.
Frequently asked questions
1. Can I make the cake a day in advance?
Yes, it can be made a day in advance without any problems. The base will absorb the syrup better and have a more pleasant texture. Keep it in the fridge.
2. Can I freeze the base?
The simple base, without cream, can be frozen wrapped in plastic wrap. Let it thaw completely at room temperature before using.
3. Can I use a different type of cream?
You can adapt the cream to your taste, but with this combination of cocoa and walnuts, it turns out best in terms of texture and flavor. A vanilla cream would completely change the dessert.
4. What do I replace the cornstarch with in the cream?
If you don’t have cornstarch, you can use white flour, but the texture will be a bit denser.
5. What do I do if the base has sunk in the middle?
This often happens if you open the oven door too early. If it has happened, level it with a knife when cutting for assembly.
Nutritional values
Approximately, a slice of this cake (from 12 servings) has about 330-350 kcal, with 20 g carbohydrates, 7-8 g protein, and 22-24 g fat. Values vary depending on how much cream or whipped cream you use for decoration. The cake is substantial, so a slice is sufficient as a portion.
Storage and reheating
The cake can be stored covered in the fridge for up to 3 days. I do not recommend freezing the assembled cake with cream, as the texture of the cream changes. The simple base can be frozen before being filled. The cake is not reheated; it is served cold or at room temperature, according to preference. If kept covered, it does not dry out quickly.
Ingredients: BATTER: 6 eggs a pinch of salt 4 tbsp cold water 10 tbsp sugar 10 tbsp flour 1 baking powder a little butter for the mold baking paper CREAM: 500 ml milk 3 tbsp starch 2 tbsp cocoa 3 tbsp sugar 150 g butter 2 tbsp powdered sugar rum essence 1/2 cup ground walnuts SYRUP: 3 tbsp sugar 2 cups water rum or vanilla essence GARNISH: Whipped cream Ground nuts grated chocolate
