Usuba
Chocolate Cake with Nut Crust
A multi-layered cocoa sponge cake with chocolate cream, whipped cream, and walnuts. The delicate texture of the cake layers contrasts beautifully with the crispy nut topping and glossy chocolate glaze.
- Total
- 65 min
- Standard serving
- 162.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Mix the sponge cake base with cocoa powder until smooth.
- 2
Step 2
Chop the walnut kernels. Melt the chocolate with butter in a water bath, mix with vanilla sugar. Whip the cream with powdered sugar using a mixer until stiff peaks form.
- 3
Step 3
Divide the dough into 3 equal parts. Place each one in a mold covered with parchment paper. Bake the cake layers in the oven at 150–160 °C until done. Cool completely.
- 4
Step 4
Place the first cake layer, cover with 100 g of whipped cream. Place the second layer, cover with cream again. Finish with the third layer. Coat the sides of the cake with 50 g of cream and sprinkle with chopped nuts.
- 5
Step 5
Pour the chocolate cream over the top of the cake. Decorate with the remaining whipped cream.
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