Chocolate cake with nuts simple recipe. Chocolate Honey cake - the most delicious recipe
The chocolate flavored cake is a favorite of children and adults. If you want to impress your guests and please them, then there is nothing better than a chocolate cake combined with the taste of nuts.
Chocolate cake with almonds and walnuts
The taste characteristics of two types of nuts and chocolate fill the baked goods with an original and rich taste.
Products:
walnuts and almonds - 250 gr.
a couple of chocolate bars
butter – 200 gr.
sugar – 100 gr.
How to cook chocolate cake with almonds and walnuts:
Walnuts, almonds and chocolate should be crushed.
Then the butter is ground with sugar, and the yolks are beaten into the mixture.
Beat the whites until foamy and add to the prepared mixture. The dough is ready.
Now you need to put it in a mold, place it in the oven and cook for half an hour at 180 degrees.
This cake can be eaten not only cold, but also hot. You can decorate the top of the cake as you wish.
Cake with nut cream and prunes
A delicious and healthy chocolate cake with prunes and walnuts, which will become the main dish of the holiday.
Products:
for test:
flour – 300 gr.
walnuts – 150 gr.
honey – 150 gr.
sugar – 150 gr.
eggs - 2 pcs.
lemon juice – 1 tbsp. spoon
baking powder – 0.5 tsp
for cream:
prunes – 500 gr.
walnuts – 150 gr.
sugar – 150 gr.
sour cream – 250 gr.
butter – 200 gr.
You will also need chocolate chips for sprinkling; you can make them using a grater.
How to make a cake with nut cream and prunes:
First you need to prepare a mixture of ground eggs with sugar, to which baking powder is added, Wheat flour, finely chopped walnuts. You should also add honey to the dough. It should be liquid, so it needs to be kept in a water bath.
The collected ingredients should be mixed into one mass. The consistency should resemble sour cream. Each of the cakes is made from one third of the dough. The oven is heated to 170–180 degrees.
While the cakes are baking, you can pay attention to the cream. Prunes need to be softened a little, bay hot water for 40 minutes. The water is drained and the prunes are minced through a meat grinder. Chopped nuts and prunes are added to the foam of thoroughly whipped sour cream and sugar.
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The creation of the cream is completed by adding butter. The cream is applied to the cakes, trying to saturate them properly. The cake is almost ready, you just need to decorate it by covering it with chocolate chips and pieces of prunes.
No-bake chocolate cake with nuts
If you don’t have time to bake, you can get creative by making the cake without using an oven.
Products:
for the base:
chopped walnuts – 1 cup
sugar – 100 gr.
dark chocolate – 50 gr.
liqueur – 2 tbsp. spoons
salt - a pinch
for cream:
butter – 200 gr.
chocolate – 85 gr. (tile)
eggs – 4 pcs.
liqueur – 1 teaspoon
coffee granules – 2 teaspoons
vanilla, cinnamon, salt - to taste
How to make a no-bake chocolate nut cake:
Pre-chopped nuts and chocolate are mixed with all the other ingredients of the cake base. The mixture is poured into any cake mold and placed in the refrigerator. You can start preparing the cream. Butter softened with sugar, liqueur and coffee granules, whipped into cream.
Chocolate, melted in a water bath, is cooled and added to the butter cream, sprinkled with vanilla, and stirred. While whipping the cream, add eggs one at a time. The mass should acquire a homogeneous silky consistency. Now you can take the frozen base out of the refrigerator and cover it with cream. After cooling, you can serve. The frozen cake is easily cut into pieces.
A delicacy made from ready-made cakes
This cake is suitable for a holiday, or just for tea. Cakes can be bought in the store.
Products:
sponge cakes – 3 pcs.
condensed milk (can be boiled) – 3 cans
chocolate – 70 gr.
butter – 280 gr.
peanuts – 2 cups
coffee – 120 ml.
cognac to taste
How to prepare a delicacy from ready-made cakes:
To begin with, you can prepare the impregnation. The coffee needs to be brewed; you can dissolve regular instant coffee.
Beat condensed milk with butter, add melted and cooled chocolate. Now you can cook the peanuts. The nuts need to be roasted, peeled and crushed with a rolling pin.
Each of the cakes is soaked in sweet coffee and smeared with chocolate cream.
The cakes are stacked one on top of the other. The assembled cake is coated on all sides and generously covered with nut crumbs, pressing them into the surface to fix.
All that remains is to cool the cake in the refrigerator. After a couple of hours you can try.
Useful tips
Making a cake can be a tedious task if you don't know the tricks of making it.
Self-cooking biscuit requires compliance with several conditions. Some tips from the experts:
The biscuit dough should not be mixed for too long, as it is necessary to preserve the air bubbles, because they are what allow the dough to rise;
To keep the crumbly dough tender, it is recommended to use only egg yolks;
It is not advisable to open the oven at the very beginning of the process, 20–25 minutes, as this will cause the biscuits to fall off;
You need to roll out the dough to a thickness of no more than 0.4–0.8 cm, then it will bake well;
Puff pastry requires a room temperature of about 15–17 degrees, and a baking temperature of at least 220 degrees so that the oil does not leak out;
The mold is filled with dough only 2/3 of its height, leaving room for the biscuit to rise;
To obtain a stable buttercream, beat it in a bowl of cold water;
The oil for the cream should only be fresh, because it is the main component of the cream;
The protein cream will only be airy if you beat it in a dry container;
Adding sugar syrup to the protein mass should occur with constant stirring, little by little;
Custard becomes thicker depending on the amount of flour or starch in its composition.
Compliance with these rules makes it possible to quickly and easily create a confectionery masterpiece in the form of a lush and delicious cake with nuts.
Now watch the video recipe for chocolate and nut cake from Olga Matvey
Chocolate and nuts are the perfect combination for any dessert, but especially for a cake. With such wonderful content, he simply has to become a king festive table. Or should we have a home tea party? With such recipes, everything can be done!
Chocolate cake with nuts - general cooking principles
There are chocolate cakes different types: from cakes with cocoa, from a white or coffee, nut base, but with chocolate cream, or simply desserts poured with glaze. There are a huge number of recipes for every taste. But it’s much more interesting when everything in the cake is chocolate: the cake layers, the cream, and even the icing on top. Fairy tale!
Cakes for chocolate cakes are most often prepared soft based on classic sponge cake and sour cream. The cream can consist of absolutely any product: cream, condensed milk, butter, sour cream. Nuts for cakes are usually walnuts or peanuts. To enhance the taste, they are fried in a frying pan or dried in the oven.
Chocolate cake with nuts (classic sponge cake)
Absolutely any nuts will work for this chocolate cake. Cream made from boiled condensed milk with butter. The amount of dough is designed for a mold about 20-23 cm in diameter.
Ingredients
A glass of sugar;
Four eggs;
Cups of flour;
2 full spoons of cocoa.
A can of boiled condensed milk;
One stick of butter.
Impregnation:
70 g sugar;
140 ml water.
You will also need a glass of nuts, one chocolate bar and two full spoons of butter.
Preparation
1. Remove the oil to a warm place and let it sit to soften.
2. Separate the yolks, add half of the granulated sugar to the whites and beat the stiff eggnog. Add the rest of the sand to the yolks and beat until dissolved.
3. Mix both egg masses.
4. Combine flour with cocoa powder, sift and pour into dough. Stir gently with a spatula so as not to precipitate foam.
5. Carefully transfer the biscuit dough into a parchment-lined pan. Place in the oven and bake the base at 180 degrees until done. Cool.
6. Beat the butter, gradually add boiled condensed milk to it.
7. For impregnation, mix sugar with boiling water and cool.
8. First fry the nuts in a frying pan, cool well and chop into small pieces. Can be ground or chopped in a food processor.
9. Take out the cake and cut it into three thin flat cakes. Pour syrup over one, coat it with cream, sprinkle a little with nuts, one spoon is enough. We coat the second cake layer in the same way, do not forget to soak it first.
10. Simply cover the chocolate cakes with cream and put the dessert in the refrigerator for an hour.
11. Mix the glaze ingredients, place the chocolate and butter in a water bath and melt.
12. Take out the cake, cover the top with glaze and immediately, before it hardens, sprinkle with the previously prepared nuts. Let the cake stand for a few more hours so that it is well soaked.
Chocolate cake with nuts from ready-made cake layers
For this chocolate nut cake, you don't need to bake the cake layers; you can buy them at the store. Regular chocolate biscuit. Peanuts are used for topping.
Ingredients
3 sponge cakes;
1.5 cans of condensed milk;
2 tbsp. peanuts;
280 g butter;
120 ml coffee;
70 g chocolate.
Preparation
1. Brew coffee or dilute instant coffee, sweeten and cool. This will be an impregnation that will enhance the taste of the finished cakes. You can add a little cognac.
2. Beat the butter with ordinary condensed milk, but you can also use a boiled product. Melt the chocolate, cool and mix with the total mass.
3. Fry the peanuts in a frying pan, remove the husks and place on big board. Take a rolling pin and crush the nuts with force.
4. Let's start assembling the cake. We soak each cake with sweet coffee and grease with chocolate cream. No need to sprinkle with nuts.
5. Coat the entire cake on top and cover it thickly with peanuts; all two glasses should be covered. We press the nuts so that they do not fall off and are slightly pressed into the cream.
6. Let the dessert sit in the refrigerator for a couple of hours. This time is enough, since impregnation was used.
Chocolate cake with nuts (boiled)
A recipe for chocolate sponge cake in boiling water with amazing cream and aromatic walnuts. You can bake the cake in a slow cooker or in the oven.
Ingredients
2 tbsp. flour;
2 tbsp. sugar sand;
1 tbsp. milk;
1 tbsp. boiling water;
We take 1.5 hours. l. soda and the same amount of ripper;
6 spoons of cocoa;
Two eggs;
80 ml oil.
300 ml cream;
250 ml condensed milk;
80 g chocolate;
Glass of walnuts nuts.
Preparation
1. In a large bowl, mix milk with eggs and granulated sugar. After dissolving, add vegetable oil. You can knead with a mixer, it will be faster.
2. Add all dry ingredients except baking soda. Stir the dough again.
3. Take a glass of boiling water, quench the soda in it and pour it into the dough in a thin stream, quickly stirring with a mixer or an ordinary spoon.
4. Pour the dough over boiling water into a multicooker cup and bake on baking mode for an hour. We do not open the lid all this time.
5. Or pour it into a mold, put it in the oven, and bake until toothpick dry at 180 degrees.
6. Cool the cake well, then cut it into 2 or 3 layers, as high as the height allows.
7. Whip the cream. First add condensed milk into the thick foam, stir slowly, then add melted, but not hot chocolate. Also mix slowly.
8. Walnuts dry in a frying pan, then chop.
9. Coat the cakes with butter cream and sprinkle with nuts. We decorate the top in exactly the same way.
No-bake chocolate cake with nuts
For this wonderful chocolate pecan cake you will need shortbread cookies. It is desirable that it be chocolate, but you can use vanilla or baked milk.
Ingredients
650 g cookies;
100 g walnuts;
30 ml milk;
50 g cocoa;
50 g dark chocolate;
20 g flour;
20 g coconut flakes;
130 grams of butter;
200 g sugar;
220 ml water.
Preparation
1. Break the cookies into small pieces, but do not turn them into crumbs.
2. Mix sugar and cocoa, add butter, flour and water. Can be replaced with milk. Place on the stove and heat the mixture until it thickens. Cool slightly, add oil, stir until smooth.
3. Pour the chocolate mixture into the bowl with the cookie pieces and stir.
4. Transfer the prepared mass into a springform pan. You can use a bowl covered with film. Compact.
5. Place the dessert in the refrigerator for a couple of hours.
6. Remove the cake from the mold. Melt chocolate and brush on top.
7. Mix chopped nuts with coconut flakes. Drizzle over the cake until the top frosting is set and sticky.
Chocolate cake with nuts (sour cream)
Recipe for chocolate cake with nuts based on ordinary sour cream. Use any nuts, be sure to fry them and cut them into pieces.
Ingredients
A glass of sour cream;
Two eggs;
Three tablespoons of dark cocoa powder;
A glass of sugar;
500 g flour;
10 g ripper.
380 g sour cream;
1.5 spoons of cocoa;
120 g powder;
150 g nuts.
Preparation
1. The dough for sour cream is very easy to knead: mix all the ingredients except cocoa and flour with baking powder. Beat with a mixer for a couple of minutes. Add everything else.
2. Transfer to a mold or multicooker. In the first case, put it in the oven, cook at 170 degrees for 35-40 minutes. In the second case, we use the “Baking” mode, 50 minutes is enough for the cake, let it cool.
3. Combine the cream ingredients and stir. There is no need to add nuts to the total mass.
4. Cut the sour cream in half so that you get two identical cakes. Coat generously with chocolate cream, sprinkle with nuts, placing them on top of each other.
5. Let the cake soak in the refrigerator; it is better to leave the dessert for the whole night or the whole day.
Chocolate cake with nuts and bananas “Curly Pinscher”
A variation of the famous chocolate nut cake, which also includes bananas. The dessert turns out simply gorgeous, tender, aromatic, but not cloying.
Ingredients
90 g sl. oils;
10 g vanilla;
A packet of ripper;
190 g sugar;
100 ml milk;
A couple of spoons of cocoa;
1 tsp. instant coffee;
220 g flour;
Three eggs.
0.5 liters of fatty and thick sour cream;
150 g sugar;
2 bananas;
2 spoons of cocoa;
150 g nuts.
Preparation
1. Mix with a mixer in a large bowl: eggs, milk, granulated sugar. Either soften the butter well or melt it; the type of product does not have a special role. Add to egg mixture.
2. Next add coffee, stir until dissolved. Mix the remaining ingredients together and then add to the dough.
3. Pour into the mold and bake until done.
4. Mix sugar with cocoa, you can use powder. Then add to thick sour cream. The cream is ready.
5. The cooled cake needs to be cut out. Using a sharp and long knife, cut off a layer 0.5 cm thick; this will be the base of the cake. Cut the rest of the cake into 1.5-2 cm cubes, as needed. But don’t make it too small, the cake should be shaped.
6. Cut bananas into circles, chop nuts.
7. Place the layer on a dish, soak the chocolate pieces of dough in the cream and place them on top, placing prepared bananas between them. We lay a round hill.
8. Coat the top with the remaining cream and sprinkle with nuts. If you use walnuts, you can lay them out in large pieces, quarters or halves, it will be more beautiful.
Do not mix prepared nuts with cream. They will become soggy from moisture, stop crunching and will resemble raw beans. It is better to sprinkle layers and cake on top.
If the cocoa is light, you can use more powder for the dough, but in this case you will need to reduce the amount of flour.
If the cake is made from sponge cake, then it is better to soak the cake layers. The dessert will be more tender and will not need to be kept for a long time.
Forgot to roast the nuts? Spread them on a flat plate and put them in the microwave, just remember to stir and keep an eye on them.
The chocolate flavored cake is a favorite of children and adults. If you want to impress your guests and please them, then there is nothing better than a chocolate cake combined with the taste of nuts.
Chocolate cake with almonds and walnuts
The taste characteristics of two types of nuts and chocolate fill the baked goods with an original and rich taste.
Step-by-step cooking algorithm:
This cake can be eaten not only cold, but also hot.
Cake with nut cream and prunes
A delicious and healthy chocolate cake with prunes and walnuts, which will become the main dish of the holiday.
Ingredients for the dough:
- flour – 300 g;
- walnuts – 150 g;
- honey – 150 g;
- sugar – 150 g;
- a pair of eggs;
- lemon juice – 1 tbsp. l.;
- baking powder – 0.5 tsp.
Cream ingredients:
- prunes – 500 g;
- walnuts – 150 g;
- sugar – 150 g;
- sour cream – 250 g;
- butter – 200 g.
You will also need chocolate chips for sprinkling; you can make them using a grater.
Cooking time is about 1.5 hours. Calorie content – approximately 353.8 kcal.
First you need to prepare a mixture of ground eggs with sugar, to which baking powder, wheat flour, and finely chopped walnuts are added. You should also add honey to the dough. It should be liquid, so it needs to be kept in a water bath.
The collected ingredients should be mixed into one mass. The consistency should resemble sour cream. Each of the cakes is made from one third of the dough. The oven is heated to 170–180 degrees.
While the cakes are baking, you can pay attention to the cream. Prunes need to be softened a little by pouring hot water for 40 minutes. The water is drained and the prunes are minced through a meat grinder. Chopped nuts and prunes are added to the foam of thoroughly whipped sour cream and sugar.
The creation of the cream is completed by adding butter. The cream is applied to the cakes, trying to saturate them properly. The cake is almost ready, you just need to decorate it by covering it with chocolate chips and pieces of prunes.
No Bake Chocolate Hazelnut Cake Recipe
If you don’t have time to bake, you can get creative by making the cake without using an oven.
Base ingredients:
- chopped walnuts – 1 cup;
- sugar – 100 g;
- dark chocolate – 50 g;
- liqueur – 2 tbsp. l.
- salt - a pinch.
Cream components:
- butter – 200 g;
- chocolate – 85g (bar);
- eggs – 4 pcs.;
- liqueur – 1 tsp;
- coffee granules – 2 tsp.
- vanilla, cinnamon, salt - to taste.
Cooking time is about 40 minutes. Calorie content – about 500 kcal.
Pre-chopped nuts and chocolate are mixed with all the other ingredients of the cake base. The mixture is poured into any cake mold and placed in the refrigerator. You can start preparing the cream. Softened butter with sugar, liqueur and coffee granules are whipped into cream.
Chocolate, melted in a water bath, is cooled and added to the butter cream, sprinkled with vanilla, and stirred. While whipping the cream, add eggs one at a time. The mass should acquire a homogeneous silky consistency. Now you can take the frozen base out of the refrigerator and cover it with cream. After cooling, you can serve. The frozen cake is easily cut into pieces.
A delicacy made from ready-made cakes
This cake is suitable for a holiday, or just for tea. Cakes can be bought in the store.
Components:
- sponge cakes – 3 pcs.;
- condensed milk (can be boiled) – 3 cans;
- chocolate – 70 g;
- butter – 280 g;
- peanuts – 2 cups;
- coffee –120 ml;
- cognac to taste.
Production time is approximately 1 hour. Calorie content – approximately 353 kcal.
To begin with, you can prepare the impregnation. The coffee needs to be brewed; you can dissolve regular instant coffee. Sugar is added to it, it is also recommended to add a little cognac. The finished impregnation must be cooled. Beat condensed milk with butter, add melted and cooled chocolate. Now you can cook the peanuts. The nuts need to be roasted, peeled and crushed with a rolling pin.
Each of the cakes is soaked in sweet coffee and smeared with chocolate cream. The cakes are stacked one on top of the other. The assembled cake is coated on all sides and generously covered with nut crumbs, pressing them into the surface to fix. All that remains is to cool the cake in the refrigerator. After a couple of hours you can try.
Making a cake can be a tedious task if you don't know the tricks of making it. Making your own biscuit requires meeting several conditions. Some tips from the experts:
- The biscuit dough should not be mixed for too long, as it is necessary to preserve air bubbles, because they are what allow the dough to rise;
- To keep the crumbly dough tender, it is recommended to use only egg yolks;
- It is not recommended to mix nuts with cream, as moisture causes them to become soggy and lose their taste;
- It is not advisable to open the oven at the very beginning of the process, 20–25 minutes, this leads to the biscuits falling off;
- you need to roll out the dough to a thickness of no more than 0.4–0.8 cm, then it will bake well;
- puff pastry requires a room temperature of about 15–17 degrees, and a baking temperature of at least 220 degrees so that the oil does not leak out;
- the mold is filled with dough only 2/3 of its height, leaving room for the biscuit to rise;
- to get a stable buttercream, beat it in a bowl of cold water;
- the oil for the cream should only be fresh, because it is the main component of the cream;
- the protein cream will only be airy if you beat it in a dry container;
- adding sugar syrup to the protein mass should occur with constant stirring, little by little;
- custard becomes thicker depending on the amount of flour or starch in its composition.
Following these rules makes it possible to quickly and easily create a confectionery masterpiece in the form of a lush and delicious cake with nuts.
