For a round 28 cm cake pan · 12 slices
A moist chocolate cake, refined with two kinds of crunchy nuts and aromatic rum raisins. A wonderfully chocolatey combination that nut lovers and chocoholics alike will adore!
Ingredients
Sponge
- 290 g dark couverture chocolate
- 350 ml sunflower or canola oil
- 305 g sugar
- 12 ml vanilla extract
- 1 pinch of salt
- 6 eggs
- 175 g sour cream
- 405 g flour
- 14 g baking powder
- 200 g nuts, coarsely chopped (half pecans, half walnuts or hazelnuts)
- 20 g rum raisins, finely chopped
Chocolate glaze
- 175 g dark couverture chocolate
- 175 ml whipping cream
- 30 g coconut fat
Decoration
- 55 g white couverture chocolate
- a few nice pecan and walnut halves or whole hazelnuts
Method
- Melt the chocolate: Coarsely chop the dark couverture for the batter, melt it over a warm water bath and let it cool slightly.
- Nuts and raisins: Set aside a few nice nuts for decoration and coarsely chop the rest. Drain the rum raisins, chop them finely and toss them in a little flour so they do not sink.
- Dough: Preheat the oven to 175 °C (top and bottom heat). Mix the oil, sugar, vanilla and salt, then beat in the eggs one at a time. Stir in the sour cream and the melted chocolate. Combine the flour and baking powder and fold them in together with the nuts and raisins.
- Baking: Pour the batter into the greased pan and bake for 60–70 minutes. If the top browns too quickly, cover it with foil after about 45 minutes. Test with a skewer, then remove from the pan and let cool on a wire rack.
- Glaze: Chop the couverture for the glaze. Warm the cream with the coconut oil and melt the chocolate in it. Pour the glaze over the cake and chill for about 30 minutes.
- Decorate: Melt the white couverture, fill it into a small freezer bag, snip off a tiny corner and pipe fine lines over the cake. Top with the nuts and let set.
Tip: Toast the hazelnuts briefly in a dry pan first and rub off the skins – this makes them even more aromatic.