Walnut-Caramel Cake With Chocolate
Najat
Photo by Najat
Who doesn’t love a cake that’s rich, moist, and filled with gooey caramel goodness? This walnut and milk chocolate cake with caramel layers is a true showstopper, perfect for any occasion—or just a cozy treat at home. Topped with a silky chocolate ganache and a touch of caramel drizzle, it’s the kind of cake that leaves everyone asking for seconds. Don’t let the steps intimidate you; with a bit of patience (and a lot of love), you’ll have a masterpiece that tastes just as incredible as it looks. Ready to bake? Let’s get started!
Ingrediënten
CAKE BATTER
FILLING
TOPPING
GARNISH
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Tips
Ensure all ingredients are at room temperature.
Line your baking pan with parchment paper and grease it thoroughly, including the edges, for easier removal.
Roast the walnuts beforehand for a richer, nutty flavor.
Use a skewer to check if the cake is done. If it comes out clean, the cake is ready. If batter sticks, bake longer, covering the top with foil to prevent burning.
For extra glossy ganache, add a small pat of butter or a teaspoon of sunflower oil when mixing the chocolate and cream.
Let the cake set overnight in the fridge to allow the flavors to develop and the ganache to firm up. This will make slicing easier.
Dip a knife in hot water, dry it, and slice the cake. Repeat this for each cut.
Stappenplan
Melt the butter in a small saucepan over low heat. Let it cool completely.
Finely grind the walnuts and milk chocolate using a food processor.
Crack the eggs into a large bowl. Add the light brown sugar, vanilla sugar, and salt. Whisk with a mixer until airy.
Pour the melted butter, sunflower oil, and milk into the egg mixture. Mix until well combined. Add the cinnamon powder, ground walnuts, and ground milk chocolate. Mix thoroughly. Sift the flour and baking powder into the bowl and mix until smooth.
Pour one-third of the batter into a baking pan lined with parchment paper and greased. Pipe a layer of caramel over the batter. Repeat with another third of the batter, followed by caramel, and finish with the remaining batter.
Bake the cake for 30-40 minutes in a preheated oven at 175°C (347°F). Check regularly, as ovens can vary. Let the cake cool completely.
Heat the heavy cream in a small saucepan until just below boiling. Remove from heat and add the milk chocolate. Let it sit for 1 minute, then stir until smooth to create a ganache.
Pour the ganache over the cooled cake. Pipe some caramel over the ganache and let the cake set in the refrigerator for at least 4 hours, preferably overnight.
Slice the cake into pieces and garnish with walnuts.
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