A rich chocolate cake layered with walnuts, plum jam and a generous soak of rum syrup. A perfect winter bake. Chocolate is the dominant flavour, but the addition of walnuts and dark rum gives it a wonderfully deep character. The cake holds up well at room temperature for several hours – in fact, the cream softens and the whole cake tastes even better than straight from the fridge. Highly recommended!
Ingredients for chocolate walnut sponge layers:
- 8 large eggs
- 300 g light brown sugar
- 200 g walnuts
- 75 g plain flour
- 30 g cocoa powder
All ingredients should be at room temperature. Finely chop the walnuts or pulse them in a food processor. They should be finely chopped, but not ground.
Place the eggs and sugar in a mixing bowl and whisk on high speed until thick, pale and fluffy – the mixture should triple in volume. This will take about 7–10 minutes in a stand mixer or 10–15 minutes with a hand mixer. When lifted, the mixture should fall in a ribbon and sit briefly on the surface. Sift the flour and cocoa directly into the mixture in two batches, folding gently with a spatula or whisk. Add the chopped walnuts and fold in carefully.
Line two 23 cm cake tins with baking parchment and divide the batter evenly between them.
Bake at 170°C for 20 – 25 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool. Once cooled, slice each cake in half to make 4 layers.
Ingredients for chocolate buttercream:
- 250 g butter
- 250 g icing sugar
- 2 tablespoons (30 ml) dark rum
- 40 g cocoa powder
- 100 g dark chocolate
- 50 g milk chocolate
- 2 tablespoons milk
All ingredients should be at room temperature (the butter should be very soft).
Melt the dark and milk chocolate (in a bain-marie or microwave), then leave to cool slightly.
Beat the butter and icing sugar until very pale and fluffy. Add the rum and mix well. Sift in the cocoa powder and beat until combined. Gradually add the melted chocolate in two additions, mixing well. Finally, add the milk and beat until smooth. The cream is ready to use.
Ingredients for rum syrup (for soaking):
- 75 ml dark rum
- 75 ml water
Mix together.
Additionally:
- 170 g plum jam (for filling)
- 100–120 g walnuts, finely chopped (for coating the sides)
- a few walnut halves (for decoration)
Assembly:
Divide the cream into 3 portions (two for filling, one for covering the cake).
Place the first sponge layer on a serving plate and soak with some of the syrup. Spread with one portion of cream. Add the second layer, soak, then spread with plum jam. Place the third layer on top, soak, and spread with the second portion of cream. Cover with the final layer and soak with the remaining syrup. Use the remaining cream to cover the top and sides of the cake. Press chopped walnuts onto the sides and decorate the top with walnut halves. Chill in the fridge for at least 3 hours.
Store in the fridge for up to 3 days.
Enjoy!
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