Chocolate Cake with Walnuts
Impressive, delicious, and perfect for festive tea time! Chocolate Cake with Walnuts - an ideal choice for any celebration. Known as “Queen of Spades,” its mix of chocolate, prunes, walnuts, and cream is perfection.
Updated : 19 September, 2025
Easy
More than 1 hour.
Ingredients
Sponge cake
1
Condensed milk
2
Chicken eggs
3 tablespoon
Cocoa
160 grams
Wheat flour
1 teaspoon
Baking soda
1 tablespoon
Lemon juice
Cream
600 grams
Sour cream
200 grams
Walnut
400 grams
Prunes
80 grams
Sugar
Glaze
3 tablespoon
Milk
50 grams
Butter
3 tablespoon
Sugar
2 tablespoon
Cocoa
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bring chicken eggs to room temperature by taking them out of the fridge in advance. Use quality sweetened condensed milk for the sponge.
Step 2
Bring chicken eggs to room temperature by taking them out of the fridge in advance. Use quality sweetened condensed milk for the sponge.
Step 3
Pour condensed milk into a bowl. Beat in two eggs and mix with a mixer at medium speed until smooth.
Step 4
Sift the flour to aerate it and add it in portions, folding gently with a silicone spatula. Adjust flour amount according to desired consistency.
Step 5
Add baking soda neutralized with lemon juice. Gently fold again. The batter should have the consistency of thick sour cream.
Step 6
Prepare a round cake pan, 18-21 cm diameter. Line the bottom with parchment paper and grease the sides with butter.
Step 7
Pour half the batter into the pan. Bake in a preheated 180°C (355°F) oven for 25-30 minutes. Check doneness with a wooden skewer.
Step 8
Bake the second sponge cake similarly. Let both cakes cool completely.
Step 9
Wrap the cooled sponges in plastic wrap and refrigerate for 1–2 hours.
Step 10
Prepare the cream: use high-fat sour cream. Strain the sour cream through a cheesecloth folded in four, in a colander over a bowl. Place a flat plate on top and add a weight (e.g., a water bottle). Let it rest in the fridge for several hours (at least 2 hours).
Step 11
Soak prunes in boiling water for 1 hour. Drain, dry with paper towels, and chop finely.
Step 12
Grind walnuts in a blender.
Step 13
Transfer the strained sour cream to a suitable bowl. Add sugar and beat with a mixer until sugar dissolves.
Step 14
Add ground walnuts and chopped prunes.
Step 15
Fold the mixture well with a silicone spatula. The cream should be thick and very tasty.
Step 16
Prepare the glaze: mix cocoa and sugar in a saucepan.
Step 17
Pour in milk. Cook over a water bath on low heat, stirring constantly until sugar dissolves.
Step 18
Add butter. Continue cooking until melted and glaze is glossy.
Step 19
Bring the glaze to a boil and remove from heat. Let cool for about 5 minutes.
Step 20
Assemble the cake: remove sponges from the fridge, unwrap, and cut each into 2 layers. You should have 4 layers. If only one sponge, cut it into three layers.
Step 21
Place the first layer on a cake board or plate. Spread cream (~2 tbsp) evenly over the layer. Optionally, soak layers with brewed aromatic coffee with 1 tsp of cognac or liqueur.
Step 22
Cover with the second layer, spread cream, then place the third layer. Spread cream over the top layer evenly.
Step 23
Cover the sides with sour cream.
Step 24
Pour glaze over the top, sprinkle sides with chopped walnuts. Refrigerate for several hours or overnight.
Step 25
Decorate the cake as desired with whole prunes, walnuts, or fresh mint leaves.