Rum walnut cake with chocolate buttercream

Tip: tap a step to mark it as done.

1. Cocoa sponge cake

   Beat the egg yolks with the sugar until pale and fluffy. Add the water and the sifted flour mixed with the baking powder and cocoa powder. Beat the egg whites until stiff peaks form, then gently fold them into the batter. Pour the batter into a baking sheet lined with parchment paper and bake at 180 °C (350 °F). Once the cake has risen, reduce the temperature to 150 °C (300 °F) and finish baking, about 25 minutes total. Let cool.

2. Chocolate buttercream

   Beat the whole eggs with the sugar and cocoa powder in a bowl over simmering water for about 10 minutes, until thickened. Let cool, then beat in the softened butter a little at a time.

3. Walnut layer

   Mix the ground walnuts with the powdered sugar and rum.

4. Assembly

   Spread the currant jam over the cooled sponge cake, spread the walnut mixture over it, and top with the chocolate buttercream. Refrigerate until set.

5. Glaze

   Melt the chocolate with the Cera in a bowl over simmering water. Pour over the cake and, once set, cut into bars.

   Source: Dobroty z našej a babičkinej kuchyne

Tip: Beat the eggs over simmering water until the mixture thickens and turns pale to give the buttercream a smooth texture. Add the butter only after the mixture has cooled completely.

This recipe was translated from the Slovak original: Opitý koláč s rumovými orechmi a kakaovým maslovým krémom