This is my go to birthday cake. I’ve been making it for years. It’s got everything I want in a dessert–crunch from the walnuts, cinnamon, two types of chocolate–Ibarra Mexican chocolate in the cake and bitter sweet for both whipped and melted ganache.
Chocolate Walnut Cake
The cake
- 6 egg yolks
- 5 egg whites
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup cake crumbs
- 1/2 cup walnut pieces
- 1 bar Ibarra chocolate coarsely chopped
- I tbsp cinnamon
- pinch of salt
1. Whip egg yolks with with 1/4 cup of sugar until ribbon stage.
2. In separate bowl add remaining 1/4 cup of sugar to egg whites and whip until medium peaks are formed
3. Combine remaining dry ingredients in a bowl and mix.
4. Fold dry ingredients into yolks.
5. Fold whites into yolk mixture
5. Pour into 9 inch spring form pan and bake at 350 for 30 minutes.
Ganache
- 1 lbs. semi-sweet chocolate
- 2 cups heavy cream
1. Chop chocolate and place in bowl
2. Heat heavy cream until it almost boils and pour over chocolate. Let stand about 2 or 3 minutes then emulsify the cream and chocolate until smooth.
3. Divide ganache in half. Place one half in refrigerator and stir every 5 minutes or so until it’s room temperature. Once the ganache reaches room temperature whip at medium speed until fluffy and it lightens a bit.
Assembly
1. Remove cake from spring form pan. Slice cooled cake in half. Place whipped ganache on bottom half to form a 1 inch layer of filling. Place other half of cake on top of whipped ganache.
2. Frost the the cake and place in refrigerator until set. At least an hour.
3. Place frosted cake on wire rack. Pour room temperature ganache on top of cake and gently push ganache over the top so it drips down the sides and coats them thoroughly.
Judy, chocolate and walnuts are my favorite combination. This may become my go-to cake also!
Sheryl, this cake is a winner. Thanks for stopping by.
This was an EPIC cake! You are a gifted chef, and I am so lucky to know you. My birthday is Feb. 1, in case you didn’t mark it on your calendar from last year. 🙂
Dorothy I would never make the same cake twice in a row. I have an incredible one lined up for you this year.
Oh my, that looks divine. You are amazing!
What do you mean by “cake crumbs”
Thanks!!
Cake crumbs are trimmings from cakes like when you slice a cake to make it even. I freeze these and then use them in this recipe. if you don’t have cake crumbs crumble some vanilla wafers. Thanks for stopping by.
Freezing cake crumbs… brilliant. I would have never thought of that one.
Looks mighty tasty, but the cake crumbs threw me also. You have to make the cake first so you can use the crumbs in it. It’s that age-old conundrum: Which came first, the cake or the crumbs?