• Serves:
  • Prep Time:
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  1. Preheat oven at 180 deg C. Grease the cake tin and dust lightly with flour. Sift flour with baking powder and baking soda and set aside.
  2. In a bowl ,beat the eggs preferrably with an electric beater till pale and fluffy. Add sugar and beat for 1 min. Add vanilla essence and oil and beat again for 2 mins. Add melted chocolate and mix. Gently add the flour mix and beat till a smooth batt
  3. Heat the sugar in a saucepan till molten and immediately add crushed walnuts and put off flame. Mix well and pour over a greased plate. Cool and crush coarsely.
  4. For the Chocolate Ganache icing, Boil cream in a sauce pan and pour it over chopped dark chocolate and wisk till smooth. Cool the chocolate ganache in refrigerator for 10-15 mins or till the consistency is just to be able to spread. Incase your ganac
  5. To assemble, Cut the cake horizontally into 2-3 slices.Drizzle some coffee mixture on each of the slices. On the bottom layer,pour half the ganache and spread evenly. Now sprinkle a layer of the walnut praline. Repeat for remaining layers. Place the
  6. Refrigerate for atleast 10 -15 mins before serving. The crunch from the praline adds a different twist to the otherwise moist and gooey cake!

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