Recipe for this cake was inspired and adapted from The Boy Who Bakes (theboywhobakes.co.uk) and Thalia Ho (Butterandbrioche.com)

Chocolate Cake with Caramel Chocolate Mousse and Pralined Walnuts

Makes one four-layer 7” cake

Filling:

200g chocolate

400mL 35% cream, room temperature

200g icing sugar

1 tsp salt

50g unsalted butter

Cake:

350grams cake flour

140 grams almond meal

80 grams Dutch processed cocoa powder, sifted

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

450 grams granulated sugar

3 large eggs, room temperature

270 mL milk, room temperature (or alternative milk, such as almond, cashew or oat milk)

2 teaspoons vanilla extract

160 grams unsalted butter, melted

250 mL boiling water

Praline:

115 grams walnuts, toasted

200 grams granulated sugar

60 mL water

Ganache:

180g 70% chocolate, chopped

125 mL 35% cream

Filling:

Roughly chop chocolate and place in a medium sized heat-proof mixing bowl. Place sugar in a small saucepan over medium heat and cook until it takes on a dark golden colour, then stir in butter and salt. Add in cream, being careful as it will bubble up, and stir to combine. You should have a smooth caramel. Pour the caramel over the chocolate and allow to sit for 5 minutes. Whisk to combine and place in the fridge for 1-2 hours for the ganache to cool down. A few minutes before assembling the cake, remove the mixture from the fridge and whisk in a mixer on medium-high speed for a few minutes until it lightens in colour, increases in volume and becomes the consistency of buttercream.

Cake:

Pre-heat the oven to 180°C (350°F). Grease two 7 inch cake pans then line with parchment paper and set aside.

Sift the cake flour, almond meal, cocoa powder, baking powder, baking soda and salt into a large mixing bowl, then stir in the sugar.

In a separate bowl whisk together eggs, milk, and vanilla extract, then add to the dry mixture and whisk to incorporate. Once combined pour in the melted butter and whisk until just combined, finally pour in the boiling water and whisk until smooth.

Divide the cake batter evenly between the prepared cake pans and bake for 30 to 35 minutes until risen and a cake skewer inserted into the middle comes out clean.

Remove from the oven and let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Praline:

Place the toasted walnuts on a baking tray lined with parchment paper or a silicone baking mat. Set aside.

Put the sugar and water in a medium sized saucepan set over medium heat. Cook, stirring constantly until the sugar has completely dissolved then increase the heat to medium-high and continue to cook, without stirring, until the sugar is at a rolling boil and has become a deep golden amber colour (195°C (330°F) on a candy thermometer).

Remove the saucepan from the heat and pour the mixture all over the walnuts. Let sit until completely cool, then break praline into shards and pulse in a blender or food processor for a few seconds to break up slightly, being careful not to pulse for too long. Place in a bowl and set aside for assembly.

Ganache:

Place the chopped chocolate in a heat proof bowl and set aside. Heat the cream in a small saucepan until hot, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth.

To assemble:

Even out the tops of your cakes and divide each into two layers (you should have 4 layers total). Place your first layer down and spread 1/3 of the frosting evenly over top. Sprinkle on 1/4 of the praline walnut crumb. Repeat with the following 2 layers. For the final layer, smooth out the sides of the cake with an offset spatula, then pour the ganache over top in an even layer, allowing it to drizzle over and down the sides slightly. Garnish with more walnut crumb.