Ah the marvels of chocolate cake! I am a chocolate lover, there's no denying it, even though I am slightly allergic to it. Anything made of or with chocolate, I'm in. And so I am always on the quest for the perfect chocolate cake, the perfect chocolate filling, the perfect chocolate topping.
I particularly love the combination of walnuts and chocolate, the way they complement each other is like a symphony of flavours that bursts in your mouth, making tastebuds sing. Walnuts' creaminess, their buttery sweetness, contrasts handsomely with dark chocolate's tangy bitterness, and melts perfectly with white chocolate's fudgy taste.
So, it is no wonder I would pair bitter black chocolate, sweet white chocolate and buttery walnuts in a cake. The batter is a simple sponge, with cocoa powder for taste and colour, the glaze is a dark chocolate ganache, the filling is a white chocolate meltdown, and the walnuts are scattered inside. It is like an opera to the senses, this three tiered cake, a heavy. luscious indulgence, meant for special days alone, although I am rather particular to having a slice of chocolate cake for breakfast on a week day, mainly on a monday. You'll start off your week a whole lot better, trust me.
So how do you go about it? You'll need a dark chocolate tablet, one that is at least 70% cocoa - I do like it very bitter! You also need a white chocolate tablet. A cup full of walnuts. Some butter, some cream. All this for the filling and the ganache.
Black chocolate ganache:
- 1 black chocolate tablet (70% cocoa)
- a knob of butter
- a third of a cup of heavy cream
White chocolate filling
- 2 white chocolate tablets
- a knob of butter
Chocolate sponge cake
- 2 eggs, room temperature
- 125 gr margarine or unsalted butter, room temperature
- 125 gr caster sugar (you can use 100gr if you prefer it less sweet, I always do)
- 125 gr flour
- 1 teaspoon cocoa powder
- 2 teaspoons baking powder
- 1 cup of walnuts, shelled and roughly chopped
To assemble the cake, place the largest layer on a plate and slather it with the white chocolate mix. Place the second largest layer over it and repeat the slathering. Finally, add the last, and smallest, layer, and cover the whole cake with the dark chocolate ganache. Drizzle some cocoa powder over it and add a walnut to the top, for decoration. Et voila, there's your layered and tiered two chocolate and walnut délice!! Hope you enjoy it over a tall glass of milk or a cup of tea.