Walnut cake and chocolate cream. Kochaś cake for a sweet start to the year

You love me This is a very chocolate cake with a nut sponge cake. You can certainly fall in love with it without memory. Although it is very impressive, it is still quite simple to prepare.

Before you start baking, get the right baking pan. A cake tin with a diameter of 20 cm will work best.

Cake:

• 250 g of butter,
• 200 g of sugar,
• 190 g of wheat flour,
• 2 teaspoons of baking powder,
• 1 teaspoon of salt,
• 4 eggs,
• 80 ml of milk,
• 2 teaspoons of vanilla extract,
• 140 g chopped walnuts.

Chocolate cream:

• 300 g of butter,
• 420 g of powdered sugar,
• 120 g cocoa powder,
• 250 ml of cream 36%,
• 1 teaspoon of vanilla extract.

Additionally:

• cocoa for sprinkling the sides of the cake.

Prepare the dough. Sift flour, salt and baking powder into a bowl. Chop the nuts very finely. Beat the eggs with vanilla extract. In a separate bowl, cream the butter and sugar. Add the egg mixture in batches and mix. Stirring constantly, add half of the flour, then the milk and the other half of the flour. Finally, add the walnuts and mix gently. Line two 20 cm diameter cake tins with baking paper. Pour the dough into them in equal amounts and smooth out. Bake in an oven preheated to 160 degrees Celsius for 30-35 minutes or until the stick is dry. Remove and cool.

Prepare the cream. Cream the butter until fluffy. Add powdered sugar, cocoa, 3 tablespoons of cream and vanilla extract. Beat everything at low speed for 30 seconds. In a separate bowl, beat the remaining cream until stiff. Add one tablespoon at a time to the creamed butter, mixing until combined.

Assemble the dough. Spread a thin layer of cream on one of the tops and cover with the other top. Brush the top and sides thinly as well. Decorate the cake with the remaining cream using a piping bag. Sprinkle the sides with cocoa. Serve the cake after chilling in the refrigerator for at least 4 hours.

Sources: Terazgotuje.pl