Chocolate Cake with Plums, Walnuts and Sour Cream Frosting

Chocolate Walnut Cake layers frosted with Sour Cream Frosting and Dry Plums, perfect harmony of flavors and all made in under 1 hour!Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

I am so, so excited to share with you this cake. It was a spontaneous play off this Milky Girl cake that I was expecting to turn out well, since the flavor combination was  awesome, but it turned out even better than I was hoping for.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

I don’t know if you know, but I secretly hate cakes that I need to roll out by hand. Well, I like their flavors, but I hate making them. The dough usually sticks, so you need to either keep adding flour or use parchment paper so it gets really annoying.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

As I was making the Milky Girl cake, I got the idea to switch it up a bit and make it into a Chocolate Walnut cake. I was so excited when it all worked out and the flavor was just so good! The chocolate cake layers are soft, the frosting is tangy (thank you sour cream) but creamy (thank you condensed milk), the walnuts and dry plums cut down on sweetness and just make it all work!

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

So if you like cakes similar to Spartak, but hate the rolling out of every layer just like me, be my guest and try this cake. All you need to do is spread the batter thinly on parchment paper since it’s runny like pancake batter.
I wasn’t going to share this recipe until later, but I’m making it for our Christmas Party this Friday so I thought I’d share anyway 🙂 Enjoy!

Chocolate Walnut Cake with Sour Cream Frosting

Yields:
One 9″ round cake. Serves 8-12. 5 inches tall (7-8 layers)
OR 10.5″ round cake 3.5 inches tall (5  layers).

Ingredients for the Chocolate Cake:

  • 1 can condensed milk (14 oz)
  • 1 cup flour
  • 2 eggs
  • 1/2 cup finely ground walnuts
  • 2 Tbsp cocoa powder
  • 1 tsp baking soda

Also:

  • 2 1/2 cups prunes or dry plums, packed
  • 1/2 cup finely chopped walnuts, toasted
  • 1/4 ganache (follow recipe for Chocolate Ganache here)

Prep the prunes

Soak prunes in warm water for a couple hours if they’re very dry, or for 30 minutes to 1 hour if they’re not, essentially until they’re rehydrated, soft and plump. Drain the water. Chop into small pieces. Set aside.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!


How to Make the Chocolate Walnut Cake 

Preheat oven to 375F. With the baking rack in the middle.

Combine all dry ingredients and whisk or sift together.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

Place all wet ingredients (condensed milk, eggs, vanilla extract) in a bowl and whisk until smooth; then add the dry ingredients and whisk until smooth again.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin! Important: To assemble the cake you need a 9 inch round, 5 inch tall spring form. If you don’t have one, just bake wider cake layers (10″-11″) and then you can assemble it without a ring.

For a 9 inch round cake:
Draw a 9 inch circle on 2 pieces of parchment paper. Flip upside down. Pour 1/3 cup cake batter and spread around evenly (place the parchment paper on a silpat sheet or something nonskid, to help the parchment paper stay in place as you spread the batter) within the drawn circle.

For a 10″ or 10.5″ round cake:
Draw a 10″ or 10.5″ circle on 2 pieces of parchment paper. Flip upside down. Pour 1/2 cup cake batter and spread around evenly (place the parchment paper on a silpat sheet or something nonskid, to help the parchment paper stay in place as you spread the batter) within the drawn circle.

Bake for 6 minutes or until cooked through. Remove from oven, peel off parchment paper, and transfer the cake to a cooling rack. Reuse the parchment paper for the next cake layer.
Working with 2 pieces of parchment allows you to spread the batter one one piece of parchment paper as the other one is baking.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!
Ingredients for Sour Cream Frosting:

  • 2 cups heavy cream
  • 1 cup sour cream
  • 1 can condensed milk
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract

Make the Sour Cream Frosting while the cake layers are baking

Combine all ingredients in a bowl of a mixer and whip on high until increased in volume and raising the whisk out of the frosting leaves a visible ribbon that does not disappear, about 5 minutes.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!
How to assemble the Cake: 

For a 9 inch round cake: You need to assemble the cake in a 5 inch tall adjustable cake ring or a cake spring form for best results as the frosting is not very stiff and will probably run off the layers as you stack them. If your spring form or adjustable cake ring is not tall enough, you can line the inside of the cake ring with parchment/wax paper/acetate strip 5-6 inches tall, overlapping the ends by about 4 inches to keep the frosting from escaping. Theoretically it’s probably possible to layer the cake without it, but it probably would get a little messy, beware.
For a 10″+ cake, you do not need the adjustable cake ring.

Place the cake ring in the middle of the board or a cake platter.

Put a dab of frosting in the middle of the platter and cover with one cake layer. Fasten a ribbon around the cake ring to fit snuggly around the cake layer. Top with about 1 cup Sour Cream frosting for the 9 inch layers, or a little more for the 10″ inch layers, and spread it around. Sprinkle about 6-8 chopped prunes over the top.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

Repeat with the remaining cake, frosting and prunes until no more cake remains, putting the last cake layer bottom side up and covering it in only a thin layer of frosting and no prunes.
Refrigerate the cake and the remainder of the frosting for 2 hours before removing the cake ring off the cake.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!
How to decorate:

Unmold the cake from the cake ring and cover it in the remaining frosting, concentrating mainly on the sides of the cake and not the top.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

Prepare 1/4 cup ganache, bring it to room temperature, fill a ziplock bag with it then with the same motion as you would write letter M with (going up and down about 1/2 inch) make a drizzle around the edges of the cake. Sprinkle 1/2 cup of chopped walnuts over the top of the cake.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

Place a couple green twigs from a christmas tree branch over the cake if decorating for a Christmas or New Years.

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

Chocolate Cake with Plums, Walnuts and Sour Cream Frosting

5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: One 9 or 10 inch round cake.

Ingredients

To make the Cake

  • 1 can condensed milk (14 oz)
  • 2 eggs
  • 1 cup flour
  • ½ cup finely ground walnuts
  • 2 Tbsp cocoa powder
  • 1 tsp baking soda

Sour Cream Frosting:

  • 2 cups heavy cream
  • 1 cup sour cream
  • 1 can condensed milk
  • ½ cup powdered sugar
  • 2 tsp vanilla extract

Also:

  • 2½ cups prunes or dry plums, packed
  • ½ cup finely chopped walnuts, toasted
  • ¼ ganache (follow recipe for Chocolate Ganache here)

Instructions

Prep the Prunes

  1. Soak prunes in warm water for a couple hours if they're very dry, or for 30 minutes to 1 hour if they're not, essentially until they're rehydrated, soft and plump. Drain the water. Chop into small pieces. Set aside.

How to Make the Chocolate Walnut Cake

  1. Preheat oven to 375F. With the baking rack in the middle.
  2. Combine all dry ingredients and whisk or sift together.
  3. Place all wet ingredients (condensed milk, eggs, vanilla extract) in a bowl and whisk until smooth; then add the dry ingredients and whisk until smooth again.

Important:

  1. To assemble the cake you need a 9 inch round, 5 inch tall spring form. If you don't have one, just bake wider cake layers (10"-11") and then you can assemble it without a ring.

For a 9 inch round cake:

  1. Draw a 9 inch circle on 2 pieces of parchment paper. Flip upside down. Pour ⅓ cup cake batter and spread around evenly (place the parchment paper on a silpat sheet or something nonskid, to help the parchment paper stay in place as you spread the batter) within the drawn circle.

For a 10" or 10.5" round cake:

  1. Draw a 10" or 10.5" circle on 2 pieces of parchment paper. Flip upside down. Pour ½ cup cake batter and spread around evenly (place the parchment paper on a silpat sheet or something nonskid, to help the parchment paper stay in place as you spread the batter) within the drawn circle.

To Bake:

  1. Bake for 6 minutes or until cooked through. Remove from oven, peel off parchment paper, and transfer the cake to a cooling rack. Reuse the parchment paper for the next cake layer.
  2. Working with 2 pieces of parchment allows you to spread the batter one one piece of parchment paper as the other one is baking.

Make the Sour Cream Frosting while the cake layers are baking

  1. Combine all ingredients in a bowl of a mixer and whip on high until increased in volume and raising the whisk out of the frosting leaves a visible ribbon that does not disappear, about 5 minutes.

How to assemble the Cake:

For a 9 inch round cake:

  1. You need to assemble the cake in a 5 inch tall adjustable cake ring or a cake spring form for best results as the frosting is not very stiff and will probably run off the layers as you stack them. If your spring form or adjustable cake ring is not tall enough, you can line the inside of the cake ring with parchment/wax paper/acetate strip 5-6 inches tall, overlapping the ends by about 4 inches to keep the frosting from escaping. Theoretically it's probably possible to layer the cake without it, but it probably would get a little messy, beware.

For a 10"+ cake, you do not need the adjustable cake ring.

  1. Place the cake ring in the middle of the board or a cake platter.
  2. Put a dab of frosting in the middle of the platter and cover with one cake layer. Fasten a ribbon around the cake ring to fit snuggly around the cake layer. Top with about 1 cup Sour Cream frosting for the 9 inch layers, or a little more for the 10" inch layers, and spread it around. Sprinkle about 6-8 chopped prunes over the top.
  3. Repeat with the remaining cake, frosting and prunes until no more cake remains, putting the last cake layer bottom side up and covering it in only a thin layer of frosting and no prunes.
  4. Refrigerate the cake and the remainder of the frosting for 2 hours before removing the cake ring off the cake.

How to decorate:

  1. Unmold the cake from the cake ring and cover it in the remaining frosting, concentrating mainly on the sides of the cake and not the top.
  2. Prepare ¼ cup ganache, bring it to room temperature, fill a ziplock bag with it then with the same motion as you would write letter M with (going up and down about ½ inch) make a drizzle around the edges of the cake. Sprinkle ½ cup of chopped walnuts over the top of the cake.
  3. Place a couple green twigs from a christmas tree branch over the cake if decorating for a Christmas or New Years.

Bon Appetit & Happy Pinning

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Chocolate Cake with Plums, Walnuts and Sour Cream Frosting | By Let the Baking Begin!

 

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