Black Walnut Cake w/ Ganache Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2-1/4 c. wheat flour1-1/2 c. granulated sugar1 tsp. salt3-1/2 tsp. baking powder1/2 c. butter, softened4 egg whites1 c. chopped black walnuts (may substitute regular walnuts if you can't find black ones)1/2 c. heavy cream4 oz. good dark chocolate (60%-70% cocoa)
1) Sift flour, sugar, salt, and baking powder into a large bowl. Add butter and beat with mixer for 2 minutes, till smooth.
2) Add egg whites and beat another 2 minutes, till batter is smooth and fluffy. Fold in walnuts.
3) Pour batter into two parchment lined, greased, and floured round cake pans. Bake at 350 for 30-40 minutes, till cakes test done. Cool in pans for 10-20 minutes, then invert and cool on wire rack till ready to frost. (Be sure to peel the parchment paper off the top of your layers!)
4) While cake is cooling, make the filling. While chocolate bar is still in it's wrapper (or in a sandwich bag), whack it into small pieces with the handle of a kitchen knife (easiest way I know of to "chop" chocolate--very little mess, and you don't have to hunt down all the runaway pieces!) Place chopped chocolate in a bowl.
5) In a small saucepan, heat cream till it steams (do NOT boil!) Pour hot cream over chocolate pieces and stir till completely melted and well mixed. Set in refrigerator to chill for about 30 minutes. It should be slightly stiff, but still spreadable when you go to use it.
6) To assemble the cake, set your bottom layer on a plate. Pour as thick a layer of ganache as you like on the top. Leave a 1/2-inch border unfrosted (when you place the upper layer on the cake the ganache will spread to the edge...if you spread the ganache the whole way across before placing the top layer, the filling will squelch out and make frosting a challenge!).
7) Place upper cake layer on top of ganache. Place entire cake in freezer for 10-15 minutes before frosting so the ganache hardens (that way the layers won't slide around as you're frosting the cake).
8) Frost with whatever frosting you prefer (or drizzle the cake with any leftover ganache).
*This is not necessarily a diet food (as I'm sure you can see from the nutritional info), but a small piece is simply divine.
Number of Servings: 16
Recipe submitted by SparkPeople user DAMIENDUCKS.
2) Add egg whites and beat another 2 minutes, till batter is smooth and fluffy. Fold in walnuts.
3) Pour batter into two parchment lined, greased, and floured round cake pans. Bake at 350 for 30-40 minutes, till cakes test done. Cool in pans for 10-20 minutes, then invert and cool on wire rack till ready to frost. (Be sure to peel the parchment paper off the top of your layers!)
4) While cake is cooling, make the filling. While chocolate bar is still in it's wrapper (or in a sandwich bag), whack it into small pieces with the handle of a kitchen knife (easiest way I know of to "chop" chocolate--very little mess, and you don't have to hunt down all the runaway pieces!) Place chopped chocolate in a bowl.
5) In a small saucepan, heat cream till it steams (do NOT boil!) Pour hot cream over chocolate pieces and stir till completely melted and well mixed. Set in refrigerator to chill for about 30 minutes. It should be slightly stiff, but still spreadable when you go to use it.
6) To assemble the cake, set your bottom layer on a plate. Pour as thick a layer of ganache as you like on the top. Leave a 1/2-inch border unfrosted (when you place the upper layer on the cake the ganache will spread to the edge...if you spread the ganache the whole way across before placing the top layer, the filling will squelch out and make frosting a challenge!).
7) Place upper cake layer on top of ganache. Place entire cake in freezer for 10-15 minutes before frosting so the ganache hardens (that way the layers won't slide around as you're frosting the cake).
8) Frost with whatever frosting you prefer (or drizzle the cake with any leftover ganache).
*This is not necessarily a diet food (as I'm sure you can see from the nutritional info), but a small piece is simply divine.
Number of Servings: 16
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 299.3
- Total Fat: 15.9 g
- Cholesterol: 25.7 mg
- Sodium: 304.5 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 3.0 g
- Protein: 5.2 g
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