Chocolate Nut Cake with Cream Cheese Filling and Chocolate Glaze – Page 2

Step-by-Step Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
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.
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.
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.

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

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.

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.

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.
Chill: Refrigerate the cake for at least 1 hour before serving to allow the glaze to set.

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.

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.

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.