Gather baking ingredients. (Nutella optional)
Prepare a 8inch round Teflon tin and line with parchment paper. Set aside.
Pan roast walnuts until golden brown & fragrant. Cover both walnuts & pecans with kitchen towel & crush into small pieces with rolling pin. Then, crush the chocolates into small pieces. Set aside.
In a large mixing bowl, mix the flour, baking powder & brown sugar.
Add the 4 eggs, 100ml of the whipping cream and 50ml milk into the dry ingredients. Mix just combined. Do not over mix.
Add the crushed ingredients into the wet mixture.
Use a spatula and fold in the dry ingredients.
Pour the batter into the tin. Bake for 35mins.
Gather cake filling ingredients
Preparing the filling. Step 1: pour the cream into a medium sized bowl. Step 2: whip with a hand mixer on high speed until frothy. Add icing sugar as final step and whisk for another 30secs. Set aside
Stick a toothpick into the cake & check if it's fully cooked. The melted chocolate will stick slightly onto the pick when it's removed from the cake. Set cool.
Once cooled, use a long knife & run it around the middle of the cake, scoring & turning until the 2 lines join up. Carefully start turning & cutting your cake going deeper each time like this picture.
Spoon the whipped cream onto the cake and sprinkle with cocoa powder. Alternatively. You could add Nutella as well. I prefer this cake to be less sweet in taste.
Pop the top back on the cake, and serve. You can add more cream depending on your liking.
- Cake ingredients
- 1.0c Plain flour
- 1.0tsp Baking powder
- 1.0c Brown sugar
- 1.0c Dark chocolate (70% dark), crushed
- 1.0c Walnut (crushed)
- 1.0c Pecan nuts (crushed)
- 100.0ml Heavy whipping cream
- 50.0ml Fresh milk
- 4.0tsp Large eggs
- Filling ingredients
- 150.0ml Heavy whipping cream
- 1.0Tbsp Icing sugar
- 1.0tsp Cocoa powder