Chocolate Celebration Cake

Chocolate Celebration Cake


  • 1 batch of whipped cream
  • 1 1/2 cups of flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla

Candied nuts

  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/2 cup nuts (walnuts or hazelnuts)
  • pinch of salt

Preparation/Cooking Process:

Preheat oven to 174 Degrees C. Grease and flour two 8-inch round baking pans.

Stiff together the dry ingredients, then add the remaining ingredients and beat together with a mixer for a minute or two until you have a nice smooth light batter. Divide evenly between the two baking pans.

Bake for 20-25 minutes until a toothpick comes clean. Cool for 5 minutes, then transfer to a cooling rack. Allow to cool completely before assembling.

Mix the whipped cream for 3 minutes until you get it puffy. Add two tablespoons of cocoa powder and half a cup of Nutella. Mix it well with a spoon.

To assemble set one cake layer on a serving platter. Spread about a third of the whipped cream over the top of the layer then gently lower the second layer on top of that. Repeat the process with another third of the whipped cream, then put the rest into a pipping bag with a start tip. Decorate as you like. Dot the top with some candied nuts.

Candied nuts: In a small saucepan over medium heat cook the sugar and water until the sugar is dissolved. Turn up the heat to a gentle simmer and cook for a few minutes until the color has darkened. Remove from heat, stir the nuts and the salt. Separate the nuts away from the sugar with a fork. Allow them to cool then decorate the cake.

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