Chocolate cake with nuts and cocoa
8 servings
75 minutes
Chocolate cake with nuts and cocoa is a refined dessert of Russian cuisine, combining the rich taste of cocoa, the tenderness of creamy frosting, and the crunch of nuts. These cakes are believed to have become popular due to Russians' love for sweets and baking traditions using natural ingredients. The cream with melted chocolate makes the texture incredibly airy, while the nuts add a pleasant crunchy aftertaste. This dessert is perfect for family celebrations or cozy evenings with a cup of coffee, as it harmoniously complements hot beverages. Each spoonful of this cake is a dive into rich flavor that awakens warm memories and creates moments of joy.
1
Preheat the oven to 175 degrees. Grease 2 cake pans with butter.
- Butter: 165 g
2
Sift and mix cocoa, flour, salt, baking soda, and baking powder.
- Cocoa powder: 9 tablespoons
- Wheat flour: 1.5 glass
- Salt: pinch
- Soda: 1 teaspoon
- Baking powder: 0.3 teaspoon
3
Use a mixer to beat the butter with sugar until creamy and smooth. Add the eggs.
- Butter: 165 g
- Sugar: 1.5 glass
- Chicken egg: 2 pieces
4
Mix the milk with the coffee.
- Milk: 0.5 glass
- Strong coffee: 0.5 glass
5
Add half of the dry ingredients, pour in the milk-coffee mixture, and add the remaining dry ingredients.
- Cocoa powder: 9 tablespoons
- Wheat flour: 1.5 glass
- Salt: pinch
- Soda: 1 teaspoon
- Baking powder: 0.3 teaspoon
6
Mix everything thoroughly and evenly pour the batter between two pans. Bake for 25 minutes.
- Wheat flour: 1.5 glass
7
Chop the chocolate (I had it with nuts, it's tastier) finely and place it with the cream (or water) in a water bath. Allow time to melt completely, stirring occasionally. Remove the bowl from the heat. Chop the butter and add it to the still warm chocolate. Mix the cream thoroughly until smooth, and cool it at room temperature for 1-2 hours.
- Chocolate: 280 g
- Cream: 0.5 glass
- Butter: 165 g
8
Once the cream has cooled, apply it between the layers and on the entire surface of the cake.