Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze

Step-by-Step Directions

Making the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream the Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped nuts.
  5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

Making the Cream Cheese Filling:

  1. Prepare the Filling: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Assembling the Cake:

  1. Fill the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread the cream cheese filling evenly over the top. Place the second cake layer on top, pressing down gently.

Making the Chocolate Glaze:

  1. Prepare the Glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then whisk until smooth. Stir in the butter until glossy and fully combined.

Finishing the Cake:

  1. Glaze the Cake: Pour the chocolate glaze over the top of the assembled cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly over the top and sides if necessary.
  2. Chill: Refrigerate the cake for at least 1 hour before serving to allow the glaze to set.

Tips and Tricks

  • Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best results, especially the cream cheese and butter.
  • Nut Options: Feel free to use your favorite nuts or a combination for added texture and flavor.
  • Smooth Glaze: For an extra smooth glaze, strain the mixture through a fine-mesh sieve before pouring it over the cake.
  • Decorations: Add extra chopped nuts, chocolate shavings, or fresh berries on top for a decorative touch.

Recipe Variations

  • Nut-Free Version: Omit the nuts if you prefer or need to accommodate allergies.
  • Extra Chocolatey: Add a handful of chocolate chips to the cake batter for a richer chocolate flavor.
  • Fruit Filling: Mix in some fruit preserves or fresh berries with the cream cheese filling for a fruity twist.

Storing and Reheating Leftovers

To store any leftovers:

  • Refrigerate: Cover the cake with plastic wrap or store in an airtight container and refrigerate for up to 5 days.
  • Freeze: You can freeze the cake (whole or in slices) wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.

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