Step 1: Prepare the Cake Batter
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Cream the Butter and Sugar:
In a large bowl, beat the 150g of softened butter and 300g of sugar until light and fluffy, about 2-3 minutes.
Add the Eggs and Oil:
Gradually add the eggs one at a time, beating well after each addition. Then, slowly pour in 150ml of vegetable oil while continuing to mix until well combined.
Combine Dry Ingredients:
In a separate bowl, sift together the 330g of flour, 1 tbsp cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1/4 tsp salt.
Add Dry Ingredients and Kefir:
Alternately add the flour mixture and 270ml of kefir to the wet mixture, starting and ending with the dry ingredients. Mix just until combined, making sure not to overmix.
Add the Nuts:
Fold in the roughly chopped almonds and hazelnuts, distributing them evenly through the batter.
Step 2: Bake the Cake
Divide and Bake:
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cakes:
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Step 3: Prepare the Cream Cheese Filling
Mix the Cream Cheese and Condensed Milk:
In a medium bowl, beat the 350g of soft cream cheese with 2 tablespoons of boiled condensed milk until smooth and creamy.
Add Melted Chocolate:
Fold in 100g of melted dark chocolate, mixing until fully combined. Set the filling aside to firm up slightly while the cakes continue to cool.
Step 4: Assemble the Cake
Layer the Cakes:
Once the cakes have cooled, place one cake layer on a serving plate or cake stand. Spread half of the cream cheese filling evenly over the top.
Add the Second Layer:
Place the second cake layer on top of the filling and gently press down. Spread the remaining cream cheese mixture over the top layer, smoothing it evenly.
Step 5: Prepare the Chocolate Glaze
Melt the Chocolate:
In a microwave-safe bowl, melt 600g of dark chocolate in 30-second intervals, stirring after each interval to avoid burning.
Add Vegetable Oil:
Once the chocolate is fully melted, stir in 70ml of vegetable oil to create a smooth, glossy glaze.
Step 6: Glaze the Cake
Pour the Glaze:
Once the cake is assembled and the filling is set, pour the melted chocolate glaze over the top of the cake, allowing it to drip down the sides for a beautiful finish.
Let the Glaze Set:
Let the glaze set at room temperature for about 30 minutes, or place the cake in the refrigerator for a quicker setting time.
Step 7: Garnish and Serve
Garnish:
Optionally, sprinkle extra chopped nuts or grated chocolate on top of the cake for added texture and decoration.
Serve:
Slice the cake and serve it on its own, or pair it with a scoop of vanilla ice cream or a drizzle of extra chocolate sauce.
Cooking Tips:
Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature before mixing. This helps the ingredients blend together more easily and results in a smoother batter and filling.
Avoid Overmixing: When combining the dry and wet ingredients, mix just until the flour is incorporated. Overmixing can result in a dense cake instead of a light, fluffy texture.
Nut Alternatives: Feel free to experiment with different nuts if you prefer—pecans or walnuts are great alternatives to almonds and hazelnuts.
Melt the Chocolate Carefully: When melting chocolate in the microwave, be sure to stir it every 30 seconds to prevent it from burning.
Storing the Cake: This cake stores well in the refrigerator and can be made a day in advance, allowing the flavors to meld together beautifully.
Storage:
Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese filling and chocolate glaze will remain fresh when kept chilled.
Freezing: You can freeze the cake (without the glaze) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 2 months. Thaw the cake in the refrigerator overnight before glazing and serving.
Reheating: This cake is best enjoyed at room temperature, so if refrigerated, allow it to sit out for 20-30 minutes before serving.
Nutritional Facts (per serving, based on 12 servings):
Calories: 550
Total Fat: 40g
Saturated Fat: 18g
Cholesterol: 125mg
Sodium: 250mg
Carbohydrates: 48g
Fiber: 4g
Sugar: 30g
Protein: 9g
Frequently Asked Questions:
1. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend. However, the texture of the cake may vary slightly.
2. How do I prevent the cake from becoming too dry?
Ensure the cake is not overbaked by checking it with a toothpick or cake tester after 25 minutes. The toothpick should come out clean but moist.
3. Can I skip the nuts?
Yes, if you’re allergic to nuts or prefer a nut-free version, you can omit the almonds and hazelnuts without affecting the overall recipe.
4. What’s the best way to melt the chocolate?
The microwave is the easiest method, but you can also melt chocolate using a double boiler for more controlled heat and to avoid burning.
5. Can I use a different glaze?
Absolutely! You can swap the chocolate glaze for a cream cheese frosting or a simple powdered sugar glaze if you prefer a lighter topping.
Conclusion:
This Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze is an indulgent dessert that combines rich flavors and textures to create a satisfying and impressive treat. With layers of moist, nutty cake, creamy filling, and a smooth chocolate glaze, this cake is perfect for celebrations or whenever you’re craving something special. It’s easy to make, stores well, and can be customized with different nuts, chocolates, and fillings to suit your preferences. Whether you serve it for a party or as a treat at home, it’s sure to be a hit!
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