Ingredients:

For the First Sponge Cake:

• 6 eggs
• 200g sugar
• 4 tablespoons boiling water
• 150g flour
• 1 packet (10g) baking powder
• 2 tablespoons cocoa powder

For the Second Sponge Cake:

• 5 egg whites
• 160g sugar
• 3 tablespoons flour
• 250g roasted, ground nuts (hazelnuts, almonds, or walnuts)

For the First Cream (Buttercream):

• 5 egg yolks
• 200g sugar
• 300g butter (softened)

For the Second Cream (Vanilla Pudding Cream):

• 350ml milk
• 1 packet (40g) dry vanilla pudding mix
• 3 tablespoons sugar
• 2 packets (16g) vanilla sugar

For the Glaze:

• 100g milk chocolate
• 25g butter
• 2 tablespoons milk

Steps to Make It:

First Sponge Cake (Chocolate Sponge):

1. Prepare the Batter:
   • Preheat your oven to 180°C (350°F). Grease and line a round cake tin (about 22-24 cm in diameter).
   • Separate the egg whites from the yolks. In a large bowl, whisk the egg yolks with sugar until pale and fluffy.
   • Add the boiling water, one tablespoon at a time, while continuing to whisk.
   • Sift the flour, baking powder, and cocoa powder together, then gently fold the dry ingredients into the egg mixture until well combined.
2. Whip the Egg Whites:
   • In a separate bowl, whisk the egg whites until stiff peaks form.
   • Gently fold the whipped egg whites into the chocolate batter, taking care not to deflate the mixture.
3. Bake:
   • Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool completely before removing it from the tin.

Second Sponge Cake (Nut Sponge):

4. Prepare the Nut Sponge:
   • Whisk the egg whites with sugar until stiff peaks form.
   • Fold in the flour and ground roasted nuts until the mixture is well incorporated.
   • Pour the batter into the same size cake tin, lined with parchment paper, and bake for 20-25 minutes at 180°C (350°F).
   • Once baked, let the cake cool completely.

First Cream (Buttercream):

5. Make the Buttercream:
   • In a heatproof bowl, whisk the egg yolks with sugar until pale and thickened.
   • Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture is warm and the sugar has dissolved. Remove from heat and allow to cool slightly.
   • In another bowl, beat the softened butter until light and fluffy.
   • Gradually add the egg yolk mixture to the butter, beating continuously until smooth and creamy. Set aside.

Second Cream (Vanilla Pudding Cream):

6. Make the Vanilla Cream:
   • In a small saucepan, combine the milk, sugar, and vanilla sugar. Heat until just about to boil.
   • Meanwhile, whisk the vanilla pudding mix with a small amount of cold milk to create a smooth slurry.
   • Slowly add the slurry to the hot milk mixture, whisking constantly to avoid lumps. Cook over low heat until the mixture thickens to a pudding consistency. Remove from heat and allow to cool.

Assembling the Cake:

7. Assemble the Layers:
   • Place the chocolate sponge as the base layer on a serving plate.
   • Spread half of the buttercream evenly over the chocolate sponge.
   • Place the nut sponge on top of the buttercream layer, pressing down gently to ensure even layering.
   • Spread the remaining buttercream on top of the nut sponge.
   • Finally, spread the vanilla pudding cream over the buttercream layer, creating a smooth, even top.

Glazing the Cake:

8. Prepare the Chocolate Glaze:
   • In a small saucepan, melt the milk chocolate with butter and milk over low heat, stirring constantly until smooth and glossy.
   • Let the glaze cool slightly, then pour it over the top of the cake, allowing it to drip down the sides for a beautiful finish.
9. Chill and Serve:
   • Place the cake in the refrigerator for at least 2 hours to set the creams and glaze.
   • Before serving, you can garnish with additional chopped nuts, chocolate shavings, or fresh berries for decoration.

Nutrition Facts (Approximate per serving):

• Calories: 450 kcal
• Protein: 6g
• Carbohydrates: 45g
• Fat: 28g
• Fiber: 2g
• Sugar: 32g
• Calcium: 70mg
• Iron: 2mg

Frequently Asked Questions (FAQs):

1. Can I substitute different types of nuts in the recipe? Yes, you can use any type of nut you prefer, such as hazelnuts, almonds, or walnuts. Each will provide a unique flavor and texture, so feel free to experiment based on your taste.
2. Can I make this cake ahead of time? Absolutely! This cake actually benefits from being made a day in advance, as it allows the flavors to meld together. Simply refrigerate it and glaze the cake on the day of serving.
3. What can I substitute for the vanilla pudding mix? If you don’t have vanilla pudding mix, you can make a homemade vanilla custard by using cornstarch, sugar, and vanilla extract, cooking it with milk until thickened.
4. How do I avoid lumps in the pudding cream? To avoid lumps, whisk the pudding mix into cold milk before adding it to the hot milk mixture. Whisk continuously while cooking to ensure a smooth consistency.

Tips for Making the Best Chocolate and Nut Layer Cake:

1. Use Room Temperature Ingredients:
   • Make sure that the butter and eggs are at room temperature. This ensures that they blend smoothly into the batter and cream, giving you a smoother texture.
2. Roast the Nuts:
   • Roasting the nuts before grinding them will enhance their flavor and add a richer, nuttier taste to the sponge layer.
3. Chill Between Layers:
   • After assembling each layer of the cake, chill it in the refrigerator for 10-15 minutes. This helps set the cream and makes it easier to assemble the next layer.
4. Patience with the Glaze:
   • Allow the glaze to cool slightly before pouring it over the cake. This will prevent it from melting the creams and will help create a smooth, glossy finish.

Storage Tips:

• Refrigeration:
  Store the cake in an airtight container in the refrigerator for up to 4 days. It’s best served chilled, straight from the fridge.
• Freezing:
  You can freeze individual slices of the cake by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw in the refrigerator before serving.

Conclusion:

This Chocolate and Nut Layer Cake with Creamy Vanilla and Buttercream is a true delight for any special occasion. With its rich chocolate sponge, nutty layers, and indulgent creams, it’s the perfect balance of textures and flavors. The smooth milk chocolate glaze ties everything together, making each bite irresistible. Whether you’re hosting a celebration or simply treating yourself, this cake is sure to impress.

Enjoy this decadent dessert and don’t be afraid to customize it to your liking with different nuts, decorations, or garnishes!