Chocolate Walnut Layer Cake with Raspberry Jam
Spanish sponge cake layered with raspberry jam and topped with vanilla chocolate ganache. Fluffy egg white batter studded with chopped walnuts, baked until golden, then filled and finished with melted chocolate glaze and whole walnut garnish.
Ingredients
- 4 eggs
- ¾ cups flour
- 1 teaspoon baking powder
- ½ cups sugar
- 1 ¾ oz walnuts, chopped
- 7 tbsp butter
- 4 ½ oz vanilla chocolatedark chocolate1:1chocolate
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- 4 tablespoon raspberry jam
- 2 tablespoon milk
- 2 tablespoon brandy
- 3 ½ oz chocolate, for glaze
- 1 tablespoon mineral water
- 3 ½ oz walnuts, whole
Instructions
- 1
In a bowl, work egg yolks with sugar using a spatula until combined.
- 2
Add chopped walnuts, then fold in flour mixed with baking powder in a rain-like motion.
- 3
Whip egg whites to stiff peaks in a separate bowl.
- 4
Fold whipped egg whites into the batter gently from top to bottom.
- 5
Melt vanilla chocolate with milk and brandy, then add butter.
- 6
Pour melted chocolate mixture into batter and fold gently to combine.
- 7
Butter a 8 ⅔" round pan and line the base with parchment paper, also buttering the paper.
- 8
Pour batter into pan and bake in preheated oven at 350°F for 30 minutes.
- 9
Cool the cake completely.
- 10
Unmold and slice horizontally in half.
- 11
Spread raspberry jam on the bottom layer and place top layer over it.
- 12
Melt chocolate glaze over a double boiler with mineral water until slightly warm.
- 13
Pour glaze over cake, smooth with a spatula, and garnish with whole walnuts.
Tips
Fold egg whites gently to maintain volume and ensure a light crumb.
Use a 22 cm round cake pan as specified for proper baking time.
Cool chocolate glaze slightly before pouring to prevent it from running off the sides.
Good to Know
Covered at room temperature up to 2 days, or refrigerated up to 5 days.
Bake cake layers 1 day ahead. Assemble with jam and glaze on serving day.
Slice with a warm, dry knife for clean cuts. Serve at room temperature or chilled.
Common Mistakes
Fold chocolate mixture too vigorously to avoid deflating the batter and creating a dense cake.
Do not skip cooling completely before slicing to avoid crumbling.
Pour glaze only when slightly warm to avoid it setting too quickly or running off.