🎉 Classic Nut Chocolate Birthday Cake with Silky Ganache
This is a truly special cake—rich, tender, and deeply comforting. Made every year for a loved one’s birthday, it’s one of those recipes that becomes part of family history. The cake is softly spiced with cinnamon, gently chocolatey, and wonderfully moist thanks to crème fraîche and finely ground nuts. Finished with a smooth chocolate ganache and simple decorations, it’s elegant without being complicated.
⏱ Time & Yield
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Prep Time: 20 minutes
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Bake Time: 50 minutes
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Cooling & Setting: 1 hour
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Total Time: 2 hours 10 minutes
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Servings: 12
🧾 Ingredients
Cake
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1⅛ cups unsalted butter, room temperature
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1 ¼ cups white sugar
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5 large eggs, room temperature
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1 cup finely ground nuts (hazelnuts, walnuts, or almonds)
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2 teaspoons ground cinnamon
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2 tablespoons unsweetened cocoa powder
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5 ½ oz crème fraîche (or full-fat sour cream)
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2 cups all-purpose flour
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3 teaspoons baking powder
Chocolate Ganache
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2 cups semisweet chocolate chips
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2 cups heavy cream
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2 teaspoons vanilla extract
Decoration
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½ cup strawberries or mixed berries
(Candy, chocolate shavings, or sprinkles also work beautifully.)
🥣 Instructions
1️⃣ Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a heart-shaped pan or fluted tube (Bundt) pan thoroughly.
2️⃣ Make the Batter
In a large bowl, beat the butter until smooth and creamy.
Gradually add the sugar (about ¼ cup at a time), mixing well after each addition.
Add the eggs one at a time, beating well after each.
Mix in:
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Groundnuts
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Cinnamon
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Cocoa powder
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Crème fraîche
Blend until smooth and well combined.
3️⃣ Add Dry Ingredients
Sift together the flour and baking powder.
Gently fold into the batter until just combined—do not overmix.
Pour the batter into the prepared pan and smooth the top.
4️⃣ Bake
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then carefully loosen the edges and invert onto a wire rack.
Allow the cake to cool completely before adding ganache.
🍫 Chocolate Ganache
Place chocolate chips in a heat-safe bowl.
Heat the cream in a saucepan until it just reaches a boil.
Immediately pour the hot cream over the chocolate.
Let sit for 1–2 minutes, then whisk gently until smooth and glossy.
Stir in the vanilla extract.
Cover the surface of the ganache directly with plastic wrap and let it cool slightly until pourable.
🎂 Assemble & Decorate
Pour the ganache evenly over the cooled cake, allowing it to drip naturally down the sides.
Let it set for a few minutes, then decorate with berries, candy, or anything festive you love.
💡 Helpful Tips
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Any finely ground nut works beautifully—use what you have.
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This cake tastes even better the next day as the flavors deepen.
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Store covered at room temperature for 1 day, or refrigerate up to 4 days.