April 30, 2014

Chocolate Cake with Walnut Brittle

In my previous post, I mentioned my grandma’s epic Chocolate Cake with Walnut Brittle that trumped the wide array of sweet treats on my birthday.  I also promised you the recipe for this intricately sensational chocolate concoction and told you that you will not want to miss it.  I was not kidding!  




I know, you may ask yourselves “why would you need another fancy chocolate cake recipe when you already have this great one?”  The truth is that regardless how dazzling and indulgent that cake is, sometimes only your grandma’s-mastered-and-made-with-lots-of-love-and-patience cake will do; and we realize that the traditional is special and extraordinarily good.  And besides, you can never have too many chocolate cake recipes in your repertoire.





This Chocolate Cake with Walnut Brittle is the classic, staple chocolate dessert, the ace up her sleeve that grandma Vicki pulls out on celebratory occasions.  From birthdays to dinner parties, and from Christmas to Easter, this torte is front and center.  On top of that, this is a recipe that my grandma made, fiddled with, and perfected over time, which makes it that much more exceptional.  And to watch her making it twice for me while at home was a real treat!   





This chocolate cake is so rich, sweetly moist and drenched in rum, slathered with a smooth and velvety egg-enriched chocolate frosting, and dressed up with the crunchy, toasty and caramelly walnut brittle on top, which transforms the special into spectacular.  Although, my grandma’s cake is ideal for significant occasions, you don’t have to wait for that specific moment to give your taste buds some noteworthy chocolate therapy; the weekend would be a good excuse.




Now, I’ll admit that this cake requires a few steps and almost a dozen eggs to reach a sinful awesomeness and seductive deliciousness hard to achieve otherwise.  But don’t panic; the steps are super-easy and the result will not disappoint.  I would recommend, if you have the time, to make the rum syrup and the walnut brittle, and to bake the cake layers the day before.  It will simplify the entire process.  And sometimes, it’s worth to slow down and smell the roses; or, in this case, the chocolate!         
       




Chocolate Cake with Walnut Brittle
By Simply Romanesco inspired by my Grandma Vicki

Makes: 12+ servings

Ingredients for the cake:

Butter for the pans
110 grams (3/4 cup) all-purpose flour, plus more for the pans
1 heaping teaspoon baking powder
1/8 teaspoon salt
35 grams (4 slightly heaping Tablespoons) cocoa powder
8 large eggs, at room temperature
240 grams (1cup) granulated sugar
1 teaspoon vanilla extract





Ingredients for the Rum Syrup:

1 cup sugar
1 cup water
¼ cup rum

Ingredients for the Walnut Brittle:

50 grams (1/2 cup) toasted walnuts
60 grams (1/4 cup) sugar





Ingredients for the Frosting:

3 large eggs, at room temperature
250 grams (1 cup and 1 ½ Tablespoon) sugar
1 teaspoon vanilla extract
1 ½ Tablespoon cocoa powder
100 grams (3.5 oz.) bittersweet chocolate, finely chopped
125 ml (1/2 cup) heavy cream
230 grams (2 sticks) butter, at room temperature






Instructions for the cake:

Preheat the oven to 350°F.  Butter two 8 or 9-inch x 2-inch round cake pans.  Line with parchment paper, then butter and flour the pans.

In a medium bowl, sift the flour, baking powder, salt, and cocoa.  Mix until combined.  Set aside.

Separate the egg yolks and egg whites into two large bowls.  Using an electric hand mixer, beat the egg yolks with the sugar and vanilla.  In batches, add the flour mixture to the wet ingredients.  Set aside.




In the other large bowl, beat the egg whites on medium-high speed until they hold medium-firm peaks.  In batches, gently fold the egg whites into the batter.  Pour the batter into the prepared pans and bake for 25-30 minutes, until a cake tester comes out clean.  Cool in the pans for 15 minutes, then turn them out onto a cooling rack and cool completely.  Once the cakes have cooled completely, pierce the top all over with a fork.            




Instructions for the Rum Syrup:

In a small saucepan over medium heat, combine the sugar and water and whisk until the sugar dissolves.  Off heat, add the rum, whisk well and set aside to cool completely.  Using a spoon, drizzle the syrup all over the top of the cakes.  You will use about 1 ¼ cup (250-300 ml) of the syrup.  Just discard the remaining of the syrup.  Allow the cakes to sit and absorb the syrup.  




Instructions for the Walnut Brittle:

Butter a small plate and set aside. In a small saucepan over medium heat, heat the sugar until it dissolves and turns into caramel.  Off heat, add the walnuts and mix well until all the walnut pieces get coated with caramel.  Pour the walnut and caramel mixture onto the buttered plate.  When the brittle has cooled completely, crush the brittle into small pieces.  The best way to do this is with a mortar and pestle.  Set aside.  




Instructions for the Chocolate Frosting:

Place the chocolate in a small bowl.  Heat up the heavy cream in a small saucepan over medium-low heat.  Cook until small bubbles appear on the outside edge of the cream.  Pour the hot cream over the chocolate.  Using a spoon, gently stir until all the chocolate is melted and the mixture (the ganache) is smooth.  Set aside.

In a medium heat-proof bowl, beat the eggs with the sugar and vanilla for 2-3 minutes.  Put the bowl on top of a pan of simmering water, making sure that the base of the bowl doesn’t come in contact with the water.  Gently beat the eggs and sugar mixture with a whisk until it thickens and looks like a thick cream, about 25-30 minutes.  Add the cocoa and the chocolate and cream mixture (the ganache) and mix well.  Set aside to cool completely, stirring occasionally.  




In a large bowl, using an electric hand mixer, beat the butter on medium speed until light yellow and fluffy, about 3 minutes.  Slowly and in batches, add the chocolate and egg mixture and beat on medium-low speed, scrapping down the bowl as necessary, until smooth and creamy.  Don’t whip!

Place 1 layer of the cake, flat side up, on a flat plate or cake pedestal.  With a knife or offset spatula, evenly spread the top with one-third of the frosting.  Place the second layer on top, rounded side up, and spread the remaining frosting over the top and sides of the cake. 

Sprinkle the walnut brittle over the top and sides of the cake.  




Poftă Bună! (Bon Appétit!)

28 comments:

  1. This looks awesome and my wife will try your grandma’s recipe! Stunning pictures :) Joshua

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    1. Thank you so much, Joshua! Let me know how the cake turns out. I'm sure you and your wife will love it :)

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  2. This looks INCREDIBLE. I can imagine how rich and fudgy it is. And the rum syrup and walnut brittle makes it extra special. A celebration cake indeed!

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    1. Thank you so much, Bianca! Indeed – it's a celebratory cake, rich and fudgy and extra special thanks to the crunchy brittle :)

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  3. Not only is this cake beautiful, but it is delicious--amazingly delicious, too!! I'm SOooo glad I stopped in!! Thank you, Louise!

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    1. Thanks so much, Louise! I'm so glad you stopped by and enjoyed the cake :)

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  4. I.AM.OBSESSED! Whoa. This cake is epic. I love the walnut brittle and the intense chocolatey fudginess!

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    1. Thank you, Kayle!! So happy to hear from you! You're right – this cake is so fudgy and chocolatey :)

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  5. I can’t wait to try this chocolate cake recipe! I bet it was a real treat to watch your grandma make it twice for you while you were in Romania… It looks absolutely delicious :) Laura

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    1. Thank you so much, Laura! I think you'll love this chocolate cake :) Let me know how it turns out!

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  6. Good gracious almighty. As soon as I read, "This chocolate cake is so rich, sweetly moist and drenched in rum..." my eyes glazed closed and my mouth began to water. You could've totally omitted the icing and still won me over :)

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    1. Hahaha! So happy you like the cake! Thank you so much, Katy :)

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  7. This cake looks so crumby and delicious, love the walnuts with the chocolatey goodness :D

    Cheers
    Choc Chip Uru

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  8. Stunning and delicious :D So good!
    Have a nice week!

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    1. Thank you so much, Ines! It is indeed really good :)

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  9. A divine cake! It must taste heavenly. I love walnuts and brittle.

    Cheers,

    Rosa

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    1. Thanks so much, Rosa! I love the walnut brittle, too :)

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  10. What an exquisite cake! And how wonderful that it's such a treasured family recipe....I can see why!

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    1. Thank you so much, Liz! The fact that it's a family recipe makes this cake so much more special and delicious :)

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  11. Hi Dana,

    Your grandma Vicki sure know how to bake!!! Nice that you have kept the baking tradition going strong. This cake looks divine being fully coated with chocolate and nutty brittle.

    Zoe

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    1. Thank you, Zoe! Indeed – the cake is fully coated in chocolate and brittle goodness :) My grandma knows her baking!

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  12. Wow, this looks so terrific! What flavor this must have! Your grandma knew her stuff. Thanks so much for sharing this with us.

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    1. Thank you so much! My grandma surely knows her stuff especially when it comes to baking :)

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  13. This is so gorgeous and amazing. I love the look of this cake and it looks so celebratory. I love the walnut praline! Wonderful! xx

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    1. Thank you so much, Charlie! It's a celebratory cake and very delicious too. The walnut praline is fabulous :)

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  14. Dana, this cake resembles very much the cake my Bulgarian Granny prepared for all our celebrations. She passed away long years ago and I was desperately trying to recall the ingredients ofd her recipe, but I'll try your recipe and I am nearly sure, it is very close! Thank you very much for sharing!

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    1. Thank you so much for the wonderful comment, Meli! I truly hope you'll enjoy this cake and that it'll bring back some nice memories! It's a delicious cake and perfect for all celebrations :)

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