Chocolate Cashew Cream Cake

This cute and creamy Chocolate Cashew Cream Cake is swirled with chocolate cream and a lining crust made from cashew and chocolate syrup. White chocolate leaves on the top makes it impressive to your guests.

Chef Ma

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5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr 45 min

COOKING TIME: 15 min

TOTAL TIME: 3 hr

4 SERVING

Ingredients:

Egg White Mixture
7 count Egg White
1 cup Sugar
0.25 tsp. Cream Of Tartar
Egg Yolk Mixture
7 count Egg Yolk
0.5 cup Water
1 cup Cake Flour
0.25 cup Cocoa Powder
1 tsp. Baking Soda
1 tsp. Salt
Filling And Decoration
0.5 cup White Chocolate, Melted
0.5 cup Chocolate Syrup
0.5 cup Dark Chocolate, Melted
0.25 cup Cashew, Chopped Finely

Directions:

[Cake] Step 1

Preheat oven to 350°F (180°C).

[Cake] Step 2

Egg white mixture: in a large bowl, add the egg whites, sugar, and tartar powder, and beat until you see soft peaks when lifting the mixer up.

[Cake] Step 3

Egg yolk mixture: in another large bowl, whisk egg yolk, water, until evenly combined. Then add cake flour, cocoa powder, baking soda, salt, and whisk to make sure there are no lumps.

[Cake] Step 4

Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with remaining egg whites until batter is evenly combined.

[Cake] Step 5

Transfer batter to prepared 14 x 10 inches baking sheet pan and smooth the top with an offset spatula.

[Cake] Step 6

Bake 350°F(180°C) for 15 mins until light golden brown. Let cool completely.

[Assemble] Step 1

Cut the cake with 4 inch ring mold.

[Assemble] Step 2

Layer 1st cake slices, and add melted dark chocolate on top. Spread the chocolate evenly to cover the cake. Add crushed Cashew and spread evenly. Repeat for 3 additional layers.

[Assemble] Step 3