Black Walnut Cake w/ Ganache Filling
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Black Walnut Cake w/ Ganache Filling calories by ingredient
Introduction
adapted f/ Simply in Season Cookbook. A rich cake--great for special occasions. Please note that this recipe makes 16 servings--this is a very rich cake, so a small slice is totally satisfying (I've even cut it into 24 servings before with no complaints). It's a rich, satisfying dessert despite it's simplicity (or maybe because it's so simple!). Of course, the ganache filling can be skipped, if you prefer another. I generally frost the cake with a simple cream cheese frosting (recipe not included). Depending on how thick you make the filling layer, you may have extra ganache, which can either be drizzled over the cake OR you can let it chill till almost hard, roll it into balls, roll in cocoa powder, and viola! you have truffles. adapted f/ Simply in Season Cookbook. A rich cake--great for special occasions. Please note that this recipe makes 16 servings--this is a very rich cake, so a small slice is totally satisfying (I've even cut it into 24 servings before with no complaints). It's a rich, satisfying dessert despite it's simplicity (or maybe because it's so simple!). Of course, the ganache filling can be skipped, if you prefer another. I generally frost the cake with a simple cream cheese frosting (recipe not included). Depending on how thick you make the filling layer, you may have extra ganache, which can either be drizzled over the cake OR you can let it chill till almost hard, roll it into balls, roll in cocoa powder, and viola! you have truffles.Number of Servings: 16
Ingredients
-
2-1/4 c. wheat flour
1-1/2 c. granulated sugar
1 tsp. salt
3-1/2 tsp. baking powder
1/2 c. butter, softened
4 egg whites
1 c. chopped black walnuts (may substitute regular walnuts if you can't find black ones)
1/2 c. heavy cream
4 oz. good dark chocolate (60%-70% cocoa)
Directions
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.
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