Nutella Walnut Cream Cake
Nutella and walnuts are a match made in heaven, as the distinctive, slightly sweet taste of walnuts complements the hazelnut-chocolate cream perfectly. This cake is inspired by Italian and French patisserie, where the combination of walnuts and chocolate is traditionally a beloved dessert base. This sweet treat is a perfect choice for special occasions, holidays, or simply as an indulgent dessert!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Grease a 9-inch (22cm) cake pan and line the bottom with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground walnuts.
3
In another bowl, whisk the eggs with the granulated sugar until light and fluffy. Then, add the melted butter, milk, and vanilla sugar.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6
Let the cake cool completely in the pan before slicing it in half horizontally.
7
Prepare the walnut cream: whip the heavy cream until stiff peaks form. Gently fold in the Nutella and powdered sugar.
8
Spread the Nutella walnut cream evenly over the bottom cake layer, then top with the second layer.
9
Make the chocolate ganache: heat the heavy cream until just simmering. Pour it over the finely chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
10
Pour the chocolate ganache over the cake, coating it evenly. Sprinkle with chopped walnuts. Refrigerate for at least 1 hour to allow the ganache to set.
