Chocolate Walnut Cake 

Ingredients

For the cake:

• 75 g of flour
• 6 eggs
• 150 g of granulated sugar
• a pinch of salt
• 15 g of vanilla sugar
• 160 g of walnuts, grinded

For the Chocolate Buttercream:

• 1 1/2 cup of unsalted butter, at room temperature
• 1 1/2 lb of confectioner's sugar
• 1/4 cup of heavy whipping cream
• 1/4 cup of cocoa powder
• 2 teaspoons of pure vanilla extract 
• a pinch of salt
• 1/4 cup semi-sweet chocolate

For the cake:

Preheat the oven at 350 degrees.

Spray two 9-inch round cake pans with nonstick baking spray.

In the bowl of an electric mixer, mix together the eggs , sugar, salt and vanilla sugarr until it triples in size (due to the egg whites).

Stop the mixer and add the walnuts and flour and mix gently with a spatula until well combined.

Divide the batter evenly between the two cake pans (I personally prefer to weigh them, to make sure I have the exact quantity in both pans).

Bake for about 30 minutes, or until a thin skewer inserted in the middle comes out clean.

Let the cakes cool down before inverting onto wire racks and let cool completely.

For the Chocolate Buttercream:

In a bowl, combine the semi-sweet chocolate with 2 tablespoons of cream then microwave for 40 secs . Stir to combine then set aside, as this will be your chocolate ganache.

Whip the butter for about 5-6 minutes. Gradually beat in the confectioner’s sugar until well combined. Add the cream.

Mix in the  cocoa powder. Add the salt.

Add the vanilla.

Mix until fluffy consistency. Beat in the melted and cooled chocolate ganache.

You are then ready to assemble and decorate your cake! Enjoy!