Nut and chocolate cake

I don’t know how it happens, but every time I start making this cake, there’s always total chaos in the kitchen, and inevitably, someone shows up just when I don’t feel like having help. The first time I tried it was on my birthday a few years ago. I forgot to grease the edges of the pan, and the cake stuck like it was made of clay. I swore I’d never make nut cakes again, but I changed my mind after about a week when my frustration cooled down, and I was left craving it. Since then, I make it at least two or three times a year, usually during the holidays or when I miss that old-fashioned taste, like my grandmother used to make. I never make it exactly the same; I always change something – either the cream or the decoration – and it always turns out differently, but still delicious. When I cut it, it’s full of nuts, and the layer of cream smells of cocoa and rum, just as it should.

Let me quickly share some useful tips: the cake takes about 3-4 hours, including cooling the layers and the cream, but most of that is waiting time, not non-stop work. If you’re quicker, you can get it done in two and a half hours, but only if you have everything prepared. It makes a large cake, enough for 12-16 servings, depending on how generous you cut the slices (I’m not stingy with portions, just to be clear). It’s not the kind of dessert you whip up in a hurry; you need a little patience and a willingness to dirty some bowls and whisks, but it’s not impossible to make if you’ve played around with cakes before.

Why am I so attached to this recipe, honestly? It’s the kind that reminds me of long tables filled with lots of people and laughter, not just something sweet. The cake is full of nuts (and I don’t skimp on the nuts because I can’t stand cakes that taste like sponge), the cream has a clear taste of cocoa and butter, and the syrup is a bit thick, so you can feel it’s well-soaked, not just “sprinkled” so it doesn’t choke you. Plus, it keeps well in the fridge, so I can make it a day ahead without stress.

Ingredients (exactly how I use them, for a 26 cm diameter pan):

Cake:
10 eggs – helps with volume and texture, plus I separate them to keep the cake fluffy, not gooey
10 tablespoons of sugar (heaped) – for sweetness, don’t be stingy; the cake won’t turn out overly sweet anyway
10 heaping tablespoons of ground nuts (not too fine, so you still have some bits) – adds flavor and that nice texture
5 tablespoons of breadcrumbs – gives lightness to the cake; otherwise, it becomes too heavy, especially with so many nuts
5 tablespoons of flour – holds everything together; don’t skip it, it’s not an egg cake
A pinch of salt and a tiny bit of baking powder – for stability and rise

Cream:
450 grams of butter (at least 80% fat, at room temperature) – gives consistency and “smooths” everything out; otherwise, it won’t bind
150 grams of sugar (about 10 heaping tablespoons) – for sweetness
160 grams of good cocoa (about 12 tablespoons) – the intense chocolate flavor comes from here; don’t use cheap cocoa, it makes a difference
250 ml of milk – binds everything together, thins the cream

Syrup:
500 ml of water – the base of the syrup
400 grams of sugar (if you want it lighter, use 300, but I prefer 400) – for flavor and texture
1 teaspoon of rum essence (or 50 ml of real rum, if you’re in the mood) – for that specific aroma

For decoration (optional):
250 ml of liquid cream (unsweetened) – to make a light cream if you want to decorate
200 grams of dark or milk chocolate – for the decorative ganache

Preparation method – let’s take it step by step, so you can’t say I didn’t explain clearly:

1. The Cake
First, make sure to take the eggs out of the fridge so they’re not ice-cold. Carefully separate the egg whites from the yolks – if a little shell falls in the bowl, panic ensues. I beat the egg whites separately with a pinch of salt until nothing falls out when I turn the bowl upside down (don’t try this if you’re nervous). I mix the yolks with the sugar (using a mixer or a whisk, depending on how I feel) until it becomes creamy and lightens in color. It’s important not to rush this step; otherwise, the sugar won’t dissolve properly, and it’ll taste bad in the cake.

Once you have both mixtures, I pour the yolks over the egg whites and, using the mixer on low speed or a whisk, I briefly combine them, being careful not to deflate the foam. I sprinkle the nuts in gradually, not all at once, and using a silicone spatula or a whisk (not a wooden spoon, as it’s too heavy), I fold it in with wide movements to avoid ruining the aeration. I add the breadcrumbs and flour at the end, also gradually, along with the baking powder.

I pour the entire mixture into a round 26 cm pan (with the bottom lined with baking paper and the edges greased with butter). I never fill the pan to the top because the cake rises, and if left unsupervised, it risks overflowing. I put it in a preheated oven at 180°C and forget about it for about 35-40 minutes, but I check through the oven door after 30 minutes. When I insert a toothpick and it comes out clean, it’s done. I don’t open the oven door in the first 30 minutes; otherwise, I find it has sunk in the middle. If, like me a couple of times, it sinks slightly in the middle, I don’t panic – after it cools, I can easily level the top with a knife or cut out the sunken part with a glass.

2. The Syrup
I put the water and sugar in a small saucepan over medium heat. I stir at first, then let it boil for about 10 minutes until it reaches a slightly viscous consistency (I don’t just want sugar water). When it cools, I add the rum or rum essence – however strong you want; I say don’t skimp on the rum, as it makes all the difference.

3. The Cream
The butter must be soft, taken out of the fridge at least two hours before. If I forget, I cut it into cubes and warm it in the microwave for about 20-30 seconds, but don’t let it melt. In a taller pot (otherwise, cocoa splatters everywhere), I put the sugar, cocoa, and milk and mix well with a whisk. I place it over low heat and stir continuously until it starts to bubble slightly at the edges, and I feel it has thickened a bit. Don’t leave it unattended, as it can stick quickly, and then it smells burnt, which is not desirable.

When the cream is ready (it doesn’t need to be super thick, just not runny like water), I cool it quickly: I place the pot in a bowl of cold water or directly in the sink with cold water and stir like crazy because I can’t wait. It should be bearable to the touch, not hot. I add the soft butter, cube by cube, and mix after each addition with the mixer. Don’t add all the butter at once; otherwise, the cream will curdle, and the texture will be ruined.

4. Ganache (optional, only if you feel like decorating)
I heat the liquid cream (don’t let it boil, just warm it well), add the chopped chocolate, and mix quickly until it becomes shiny and smooth. I cool it quickly in the freezer for about 20 minutes, then beat it with a mixer until it lightens in color and becomes airy. With this, you can make roses or patterns on the cake if you have the desire and patience.

5. Assembly
I cut the completely cooled cake into 3 horizontal layers (if the cake has risen in the middle, I level it first). I place each layer on a platter and soak it well with syrup. If I don’t put enough syrup, it will remain dry, which won’t work; if I put too much, it becomes mushy, so I pour it with a spoon and check with my finger. I divide the cream into 3 parts: two parts for between the layers and the rest for the top and sides. I decorate with ganache if I feel like it, or just with cocoa, toasted nuts, or some candies, depending on what I have at home.

Tips, variations, and serving ideas

Useful tips:
- The cake turns out more tender if you perfectly separate the eggs, with no trace of yolk in the whites.
- For the cream, soft butter is essential. If it’s too hard, it won’t mix well, and you’ll have lumps.
- The syrup should be cold when you pour it over the cake; otherwise, the cake will soften too much.
- If you have patience, leave the cake in the fridge overnight. The flavor changes completely; all the aromas “bind” together (I know, I contradict myself, but you can really feel the difference).
- If you’re in a hurry, you can put the cake in the freezer to cool quickly, but don’t forget it there, or it becomes sponge-like.

Ingredient substitutions:
- If you want a gluten-free version, you can use gluten-free breadcrumbs and flour. Just keep in mind that the cake might turn out a bit denser, but it still works.
- For a lactose-free version, the cream can be made with vegetable margarine (it doesn’t have the same taste, but it’s okay), and the cream can be made from plant-based or coconut milk.
- If you don’t want so many nuts, you can use only 7-8 tablespoons and compensate with a bit more breadcrumbs or flour, but it’s not the same.
- Instead of rum essence, you can use vanilla extract, orange, or even a little brandy if you prefer a different flavor.
- The decorative ganache is not a must; sometimes I don’t even make it, just put a little cocoa or grated chocolate.

Variations:
- You can add sour cherry or apricot jam between the layers under the cream for a nice tart touch.
- If you like something crunchier, sprinkle a few pieces of toasted nuts between the layers.
- For kids, skip the alcohol and use milk chocolate cream, so it’s not too bitter.

Serving ideas:
- It pairs perfectly with a bitter espresso or strong coffee, cutting through the sweetness.
- If you have guests, serve it with some cherries in syrup or sour cherries on the side.
- With a glass of chocolate liqueur or a bit of rum, if it’s for adults.

Frequently asked questions

1. My cake sunk in the middle; why?
Most likely, you overmixed after adding the solid ingredients, or the eggs weren’t beaten well enough. Another possibility is that you opened the oven door too early, or the temperature wasn’t consistent. If it keeps happening, you can simply cut off the sunken part, and it won’t be visible when you assemble it.

2. My cream curdled; can it be saved?
It depends on how badly. If you see it starting to separate, you can gently heat the cream in a double boiler while stirring vigorously. It’s best to add the butter gradually and mix well from the beginning with patience. If it still doesn’t come together, don’t stress – cover the cake; it won’t affect the taste much, just the appearance.

3. Can I freeze the cake or the whole cake?
Yes, the cake – wrap it well in plastic wrap, let it cool completely, and put it in the freezer. When you take it out, let it thaw slowly in the fridge, not on the counter. The assembled cake can also be frozen, but the cream’s texture may change a bit after freezing, especially if it has a lot of butter.

4. The cake is very sweet; can I reduce the sugar?
You can adjust the sugar to taste – you can cut back a spoon or two in the cake, but for the cream and syrup, don’t reduce drastically as it affects the texture. If you put less sugar in the syrup, let it boil for less time so it doesn’t turn into thick caramel.

5. If I don’t have a mixer or food processor, how do I do it?
You can also use a hand whisk, but you’ll get a bit of muscle soreness, especially when beating the egg whites and the cream. Other than that, it’s not rocket science; just be patient and mix well.

Nutritional values (per slice – estimated, for a generous portion, about 1/16 of the cake):
The cake, with a lot of nuts and eggs, has protein, fats, and some fiber, but also quite a few calories. A medium slice is around 420-500 kcal, depending on how much cream you put. Of the total, about 40-45% are fats (mostly from nuts and butter), 45% carbohydrates (mostly sugar and a little flour), and the rest protein (from eggs and nuts). If you have issues with sugar or fats, don’t eat two slices in a row. But if you indulge occasionally and savor every bite, no one will die from a slice of cake at special occasions. It keeps well in the fridge, so there’s no stress about it spoiling quickly.

How to store and reheat

Once it’s done and completely cooled, cover it with plastic wrap or a lid and put it in the fridge. It lasts comfortably for 4-5 days without spoiling, and it even gets better each day as the cake absorbs some of the cream and syrup. If you want to portion it for multiple days, cut it into slices and wrap them separately to prevent drying out at the edges. The cake is not reheated (obviously); take it out 20 minutes before serving to reach room temperature, as it tastes better that way – the butter in the cream becomes soft and doesn’t taste cold from the fridge. If you’ve added ganache or chocolate decorations, don’t leave it in a warm place, as everything will melt on the cake, and the cream will run off the platter.

And that’s about it. If it doesn’t turn out exactly how you wanted it the first time, don’t worry – people will still eat it because it’s delicious, even without perfect pictures like on the internet.

The Base: Beat the egg whites well with a pinch of salt. The yolks are mixed with sugar until they whiten and double in volume. Slowly add the yolks over the whipped egg whites and mix well with a mixer, but not too much to prevent them from deflating! Next, we will add the walnuts (finely ground or in larger pieces, depending on your preference), spoon by spoon, which we will gently incorporate with a pear-shaped whisk (or a silicone spatula), then add the breadcrumbs and finally the flour. It is very easy to work when incorporating the dry ingredients to avoid deflating the base! We line the bottom of a springform pan with parchment paper and grease the sides well with butter. Pour the mixture into the pan and bake the base in the preheated oven at 180°C until it passes the toothpick test (approx. 35-40 minutes). Note: if the base sinks in the middle after taking it out of the oven, it means the eggs were not beaten well, or it was overmixed with the whisk when adding the dry ingredients. If this happens (it can happen even in the best of households, you can cut out the middle of the top of the base with a glass, after cutting it, it will have a nicer appearance). Syrup: For the syrup, put water together with sugar in a small pot and boil the syrup for about 10 minutes until the sugar is well dissolved and the syrup thickens a bit (if boiled less, the syrup will be very liquid, and it is desired to have a slightly viscous consistency). When it cools, add the rum. Cream: Take the butter out of the fridge 2 hours beforehand (or cut it into cubes and heat it for 30 seconds in the microwave if you're in a hurry. The butter should have a creamy consistency to be well incorporated into the cream. In a taller pot, put sugar, cocoa, and milk and mix well with a pear-shaped whisk until the ingredients are well combined. This mixture is put on low heat, stirring continuously with the whisk to prevent sticking. Keep on heat until it bubbles (almost boiling) and until it thickens (the sugar binds with the cocoa). To cool the cream faster, put cold water in the sink and place the pot with the cream in the water so that it covers half of the pot, and stir with the whisk until the cream reaches a bearable temperature for your fingers. Gradually add the butter, spoon by spoon, and mix well with the mixer after each addition. Assembling the Cake: Cut the base into 3 equal parts as specified above! Soak it well, then divide the cream into 3 equal parts to place between the layers and also on top and sides. I guarantee there is enough cream to cover the cake; I also made a chocolate ganache to decorate it with roses, but it's not necessary to do that. The cake is decorated with cocoa and chocolate candies, or even with roasted nuts or almonds, possibly cherries from jam or other delights. For the chocolate ganache (cream for decoration), I heated the liquid cream well, then added small pieces of chocolate and homogenized with the whisk until it became shiny and smooth. Let it cool (in the freezer for 15-20 minutes) and then beat with a mixer until it becomes a fluffy cream and lightens in color. Put the cream in a piping bag and form roses or other flowers on the sides of the cake or on top (however you prefer). Let it sit in the fridge for at least one night to develop flavor and serve with great appetite! Enjoy!

 Ingredients: Ingredients for a 26 cm diameter cake: Walnut Base: 10 eggs, 10 tablespoons sugar (heaped), 10 heaping tablespoons ground walnuts, 5 tablespoons breadcrumbs, 5 tablespoons flour, a pinch of baking powder. Cream: 450 g soft butter (at room temperature), 150 g sugar (10 heaping tablespoons), 160 g cocoa (12 tablespoons), 250 ml milk (1 cup). Syrup: 500 ml water, 400 g sugar (or 300 g), 1 teaspoon rum essence (or 50 ml rum, alcoholic beverage). Cream for decoration (roses): optional, 250 ml liquid cream, 200 g dark chocolate (or milk chocolate).

 Tags:  nut and chocolate cake