Indulge in the rich and decadent flavors of this Viennese Chocolate Nut Cake. This delightful dessert features layers of moist chocolate cake filled with a luscious chocolate and nut filling, all topped with a creamy chocolate ganache. With its combination of textures and flavors, this cake is sure to impress your family and friends. Perfect for special occasions or as a treat for yourself, this Viennese Chocolate Nut Cake is a true showstopper.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup finely chopped nuts (such as walnuts or almonds)
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- In a large mixing bowl, cream together the sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fold in the chopped nuts. Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
- To prepare the chocolate filling, melt the chocolate chips and heavy cream together in a small saucepan over low heat. Stir until smooth and well combined. Remove from heat and let cool to room temperature.
- Place one cake layer on a serving plate. Spread a generous amount of the chocolate filling over the top. Top with the second cake layer and spread the remaining chocolate filling over the top and sides of the cake.
- For the finishing touch, prepare a batch of chocolate ganache by heating the remaining heavy cream until simmering. Pour the hot cream over the remaining chocolate chips and stir until smooth. Allow the ganache to cool slightly before spreading it over the cake. You can create a textured look by using a spoon or offset spatula.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the ganache to set.
- Slice and serve the Viennese Chocolate Nut Cake, and enjoy!
