Chocolate and coffee cake
Walnut cake with coffee buttercream, covered in chocolate – an elegant and refined dessert, perfect for holidays or special occasions. This recipe combines delicious textures and flavors, making it ideal for impressing guests or celebrating important moments in our lives. Whether it's New Year's Eve, a loved one's birthday, or simply a special evening, this cake will bring smiles and joy.
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Servings: 12
Ingredients
For the cake:
- 5 eggs
- 5 tablespoons of sugar
- 2 tablespoons of flour
- 7 tablespoons of ground walnuts
- A pinch of baking powder
- A pinch of salt
For the buttercream:
- 1 pack of butter (200 g, 85% fat)
- 5 tablespoons of sugar
- 40 ml water
- Egg yolks from 3 eggs
- Half a teaspoon of bourbon vanilla sugar
- 2 tablespoons of dark cocoa powder
- 1 teaspoon of ground coffee
For the syrup:
- 500 ml water
- 4 tablespoons of sugar
- 1 teaspoon of pomegranate jam (or any preferred essence)
For the chocolate glaze:
- 100 g dark chocolate
- 5 tablespoons of milk
- 1 tablespoon of brewed coffee
For decoration:
- 100 g dark chocolate (for decorations)
- 2 tablespoons of milk (for decorations)
- 200 ml liquid cream
Preparing the cake
Step 1: Preparing the chocolate decorations
We start with the fun part – decorating! Melt 100 g of dark chocolate with 2 tablespoons of milk in a double boiler, stirring constantly to achieve a smooth mixture. Once the chocolate has melted, pour the mixture into a parchment paper cone and use this tool to create various shapes on another baking sheet. Whether you choose hearts, flowers, or spirals, let your creativity flow. Once finished, place the decorations in the refrigerator to harden.
Step 2: Preparing the cake
Separate 5 eggs into whites and yolks. Using a mixer, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 5 tablespoons of sugar, continuing to mix until the mixture becomes glossy and well-combined. Carefully fold in the yolks, mixing gently to avoid losing the air in the mixture.
In a separate bowl, combine the flour, ground walnuts, and baking powder. Add the flour mixture to the egg foam, gently folding with a spatula using up-and-down motions to maintain airiness. Pour the mixture into a round baking pan lined with parchment paper and bake in a preheated oven at 180°C for 30 minutes. Once the cake is done, let it cool.
Step 3: Preparing the syrup
To add moisture and flavor, we prepare the syrup. In a saucepan, bring 500 ml of water to a boil with 4 tablespoons of sugar and 1 teaspoon of pomegranate jam. Let it boil for 5 minutes, then remove from heat and add your preferred essence (I used rum essence). This syrup will give the cake layers a unique flavor.
Step 4: Preparing the buttercream
In a small pot, combine 5 tablespoons of sugar, half a teaspoon of vanilla sugar, and 40 ml of water. Boil until the sugar is completely dissolved. Separately, begin beating the yolks from the remaining 3 eggs until frothy. Gradually add the hot syrup, continuing to mix. Once finished, let the mixture cool slightly, then incorporate the butter, cut into small cubes, mixing until creamy. Add the cocoa powder and ground coffee, blending well.
Step 5: Assembling the cake
When the cake is cool, cut it in half. Soak each half with the prepared syrup. Spread the buttercream evenly between the two layers, ensuring that 3 tablespoons of cream are left for decoration. Cover the cake with whipped cream, smoothing it out well.
Step 6: Preparing the chocolate glaze
Melt the remaining 100 g of dark chocolate with 5 tablespoons of milk in a double boiler, stirring constantly. If the glaze is too thick, gradually add more milk until the desired consistency is reached. Pour the glaze over the cake, ensuring it drips down the sides.
Step 7: Decorating the cake
Once the glaze has slightly hardened, decorate the cake with flowers made from buttercream and whipped cream, adding the previously prepared chocolate decorations. This step will give the cake a festive and appealing look.
Chef's tip
If you want to add a personal touch, try using a different essence in the syrup, such as vanilla or almond, to experiment with flavors. You can also substitute the walnuts with almonds or hazelnuts, providing a different texture and taste.
Nutritional information
This cake, while delicious, contains a significant amount of calories due to the butter and sugar. One serving (about 1/12 of the cake) has around 350-400 calories, but it also offers healthy fats from the walnuts and antioxidants from the cocoa.
Frequently asked questions
1. Can the cake be made gluten-free?
Yes, you can substitute the flour with a gluten-free alternative, ensuring the cake maintains its texture.
2. How can I keep the cake fresh?
You can store it in the refrigerator in an airtight container to prevent it from drying out.
3. Can I use other types of chocolate?
Absolutely! White chocolate or milk chocolate can provide a different flavor and a lighter appearance.
Serving suggestions
This cake pairs wonderfully with a cup of aromatic coffee or a fruit tea. Additionally, a scoop of vanilla ice cream alongside the cake will add a refreshing touch.
Conclusion
Preparing this walnut cake with coffee buttercream, covered in chocolate, is a true culinary art that will bring joy to any occasion. Each step of the recipe invites creativity and experimentation in the kitchen. So, feel free to customize the recipe to your tastes and enjoy every moment spent in front of the oven! Enjoy!
Ingredients: For the base we need: 5 eggs; 5 tablespoons of sugar; 2 tablespoons of flour; 7 tablespoons of walnuts; a pinch of baking powder; a teaspoon of salt. For the cream we need: 1 package of butter 85% fat (200 g); 5 tablespoons of sugar; 40 ml of water; the yolks from 3 other eggs; half a teaspoon of bourbon vanilla sugar; 2 tablespoons of black cocoa; 1 teaspoon of ground coffee. For the syrup we need: 500 ml of water; 1 teaspoon of pomegranate jam (or any essence you prefer); 4 tablespoons of sugar. For the chocolate glaze: 100 g dark chocolate; 5 tablespoons of milk; 1 tablespoon of brewed coffee. For the chocolate decorations: 100 g dark chocolate; 2 tablespoons of milk. For the decoration we need: 200 ml of liquid cream.
