Timur’s Chocolate Cake

Timur’s Chocolate Cake is a chocolate cake with a walnut layers.

Tim's Cake

Yes, I named this cake after my hubby. How cute? Isn’t that so romantic?. Oh, I think so!. Good wife points right here. :0).. This is his favorite cake, he says it is one of my best creations. After such compliments how can I not name the came after him.. Hehe. Anyway, back to the cake.I love adding rum to cakes!. When I was playing around with this recipe and tried it with different creams it’s the rum that made it perfect. Do try making it. I must say the taste is phenomenal. Share your pictures with me if you make it. I would love to see how yours turn out. Happy baking!. This cake is a great cake to make and bring to a party are ladies night, your friends will go crazy about it! If you want a cute cake stand for this cake try this cake stand!

Try some other chocolate desserts we have such as the Layered Chocolate Coffee Cake or the Layered Nutella Cake.

Ingredients:

Cake-

8 eggs whites

1 1/2 cups sugar

2 cups walnuts

Cream-

3 sticks unsalted butter, room temp

1 can condensed milk

3 Tbsp Hershey’s cocoa

2 tsp rum

Décor-

1/4 cup chopped chocolate

Chocolate shavings

Directions:

The cake layers are meringue. What I do is I beat half the ingredients and bake them. When the first two cakes are baked, I do the second round. (If all the ingredients are done at once by the time the cakes bake the eggs will become watery and will not bake.)

Prepare (2) 8 or 9-inch round baking sheet with parchment paper. Preheat oven to 320°F.

Take 4 eggs whites (room temperature, they will beat quicker) beat on high speed for 3 minutes.

Slowly add 3/4 cup sugar. Beat another 3-4 minutes or until peaks are stiff.

Tim's Cake

Chop the walnuts. (Do not grind or blend them). Once eggs are stiff. Turn off mixer and with a spatula or wooden spoon, slowly add the walnuts to the egg whites.

Divide between the two pans and bake for 1 hour. Slightly open oven door and let the meringues cool before removing (about 1/2 hour). Run a sharp thin knife around the edges to separate any of the meringue stuck to the pan. Set them on a cooling rack, do not take off the parchment paper.

Repeat the process and bake 2 more layers. I like to do my cream while the second cakes are baking.

Cream: Beat butter on low speed until creamy (about a minute). Add the condensed milk, rum and cocoa and beat again just until everything is incorporated. Refrigerate cream until ready for use. Once cakes are baked and COMPLETELY cooled, the assembly begins.

Gently flip the first layer upside down. Slowly remove the parchment paper.

Add a generous portion of cream. Repeat to all layers. Add the rest of the cream to the sides and top of the cake.

Tims Cale

For the sides, add some chocolate shavings. The chocolate looks really pretty if shaved with a vegetable peeler

For the top melt 1/4 cup chocolate. Let chocolate cool but not completely, use it when it’s still slightly warm. Add the chocolate to the side of a Ziploc bag, snip the corner with scissors. Make 4 round circles on top of the cake.

Meringue Layered Cake with a Rum Chocolate Cream. ValentinasCorner.com

Take a knife and start at the circle closest to the edge slowly bring the knife down to the middle. The chocolate will follow with your knife. Go slow. Do this all the way around the cake.

Refrigerate for at least a few hours, the cream needs to set. The cake is VERY delicate and light. When cutting go gently.

I know the feeling when a cake is baked and you just want to dig in. If you have this huge urge to do so pop the cake in the freezer for like 10-15 minutes. The cream will set much quicker and you can go ahead and enjoy… You are welcome for that kind tip;)…..

Meringue Layered Cake with a Rum Chocolate Cream. ValentinasCorner.com

Timur's Chocolate Cake

Layered meringue with walnuts with a chocolate rum cream.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake
Servings: 10 servings
Calories: 312kcal
Author: Valentina's Corner

Ingredients

Cake-

  • 8 eggs whites
  • 1 1/2 cups sugar
  • 2 cups walnuts

Cream-

  • 3 sticks unsalted butters room temp
  • 1 can condensed milk
  • 3 Tbsp Hershey’s cocoa
  • 2 tsp rum

Decor:

  • 1/4 cup chopped chocolate
  • Chocolate shavings

Instructions

  • The cake layers are meringue. What I do is I beat half the ingredients and bake them. When the first two cakes are baked, I do the second round. (If all the ingredients are done at once by the time the cakes bake the eggs will become watery and will not bake.)
  • Prepare (2) 8 or 9 inch pans with parchment paper. Preheat oven to 320°F.
  • Take 4 eggs whites (room temperature, they will beat quicker) beat on high speed for 3 minutes. Slowly add 3/4 cup sugar. Beat another 3-4 minutes or until peaks are stiff.
  • Chop the walnuts. (Do not grind or blend them.)
  • Once eggs are stiff. Turn off mixer and with a spatula or wooden spoon, slowly add the walnuts to the eggs.
  • Divide between the two pans and bake for 1 hour. Slightly open oven door and let the meringues cool before removing (about 1/2 hour). Run a sharp thin knife around the edges to separate any of the meringue stuck to pan. Set them on a cooling rack, do not take off the parchment paper.
  • Repeat the process and bake 2 more layers.
  • I like to do my cream while the second cakes are baking.
  • Cream: Beat butter on low heat until creamy (about a minute).
  • Add the condensed milk, rum and cocoa and beat again just until everything is incorporated.
  • Refrigerate cream until ready for use.
  • Once cakes are baked and COMPLETELY cooled, the assembly begins.
  • Gently flip the first layer upside down. Slowly remove the parchment paper.
  • Add a generous portion of cream. Repeat to all layers. Add the rest of the cream to the sides and top of cake.
  • For the sides, add some chocolate shavings.
  • For the top melt 1/4 cup chocolate. Let chocolate cool but not completely, use it when it’s still slightly warm. Add the chocolate to the side of a ziploc bag, snip the corner with scissors. Make 4 round circles on top of cake.
  • Take a knife and start at the circle closest to the edge slowly bring the knife down to the middle. The chocolate will follow with your knife. Go slow. Do this all the way around the cake.
  • Refrigerate for at least a few hours, the cream needs to thicken. The cake is VERY delicate and light. When cutting go gently. I know the feeling when a cake is baked and you just want to dig in. If you have this huge urgh to do so pop the cake into the freezer for like 10-15 minutes. The cream will harder much quicker and you can go ahead and enjoy… You are welcome for that kind tip;)…..
Meringue Layered Cake with a Rum Chocolate Cream. ValentinasCorner.com

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Show 38 Comments
  • Lidiya 04/14/2017, 10:31 pm Link Reply

    Is the taste of the cream going to drastically change if I use cognac? I don’t have any rum on hand

    • admin 04/15/2017, 11:11 am Link Reply

      Hi Lidiya,
      Hhhmm, I have never used cognac and not sure what it tastes like, but I think it will be just fine. All we need is just added flavor in the cream. Go for it. P.S. I am baking this cake as we speak as well for Easter:)..

  • Svitlana 12/04/2016, 9:25 pm Link Reply

    Could you share the kind of rum you’ve used in this recipe? I will have to go to the liquor store to buy it and wanted to know which to ask for. Thank you!

    • admin 12/06/2016, 12:30 am Link Reply

      Svitlana,
      Myers Dark Rum works great. I even use the imitation Rum in the baking isle if I am out. Works great, especially if you don’t plan on using it often… 🙂

  • Natalie 10/30/2016, 6:40 pm Link Reply

    Hi-
    Have a ?
    How about if I am gonna make all layers on cookie sheet ?
    Thank u so much

    • admin 10/31/2016, 1:49 pm Link Reply

      Hi Natalie,
      I’m sorry for not replying yesterday. I usually leave Sunday free of electronics. 🙂
      I’ve never tried it on a baking sheet so I cannot be for sure. I know that’s not very helpful. Did you try it? I’d love to know if it worked?

  • Katerina 12/03/2015, 2:17 am Link Reply

    I just have to say: this cake was AMAZING! I’m not usually a fan of butter creams but it was delicious and didn’t taste buttery. Thanks for sharing such a great recipe!

  • Masha 11/24/2015, 5:39 pm Link Reply

    I’m making the cake right now and was wondering if it gets soggy if you leave it for a day in the fridge? I’m making it for thanksgiving. Thanks.

    • admin 11/26/2015, 12:10 pm Link Reply

      Happy Thanksgiving. Sorry didn’t reply earlier, no it doesn’t get soggy in fridge:)

  • Katerina 11/14/2015, 2:09 am Link Reply

    Is the sweetened condensed milk cooked or raw?

    • admin 11/14/2015, 3:03 am Link Reply

      Katerina, raw milk uncooked:)..

  • Katerina 11/14/2015, 2:07 am Link Reply

    Creme Brule is a delicious way to get rid of those egg yolks. This way you get two great desserts.

    • admin 11/14/2015, 3:06 am Link Reply

      Great tip. Thanks so much Katerina:)..

  • viky 08/26/2015, 2:39 am Link Reply

    Hi, I made the cake but the only downfall is for some reason when i peal off the paper i have big wholes ,.the whites did rise a lot and so the bottom was empty..any suggestions?

    • admin 08/26/2015, 5:52 pm Link Reply

      Viky,
      I am so sorry. That is so odd. No idea what to even suggest. I’d probably say maybe drop the pans on the counter top few times before baking it to remove any air bubbles but other than that, have no idea. I know what isn’t very helpful but I have never had that happen. :/

      • Annie 08/24/2016, 2:20 pm Link

        Valentina, this is a very delicious cake, and I’ve made it 4-5 times but have to say that I have the same problem. I tried dropping the pans before baking, but there’s still big holes when I take off the parchment paper. The only different thing I do from your process is bake all 4 layers together. Could this affect the cake? But this cake still turns out delicious each time! Big thank you!! 🙂

      • admin 08/29/2016, 11:42 am Link

        Hi there Annie, hhhmmm, I’m not sure I know what you mean? Big holes on the bottom or in the middle? Not sure what to tell you as I’ve never had that happen? :/ Maybe try using eggs at room temp? Other than that I have no clue, but explain it better?

      • Annie 08/30/2016, 4:30 pm Link

        After the layers cool down I take off the parchment paper and there’s a couple of 1-1/2 to 2″ holes in diameter. So from the top they look like lumps, but when i turn the layers over there’s holes. Does that make sense? But using room temp eggs could be the solution because the eggs were still cold when I made this last time.. Thanks so much though!!

      • admin 08/30/2016, 11:49 pm Link

        Annie, that’s just so odd.. I’m sorry I wasn’t much help:/..

  • Elena 02/17/2015, 7:35 pm Link Reply

    Valya, this cake looks amazing!! Does it taste like Kievskiy tort?
    I am very excited to try it, I Have made kievskiy tort before, but it’s such a hassle! takes 3 days! I’d like to try this easier option.
    Love your blog. Blessings to you and your family. Thanks for sharing your lovely recipes with us. Looking forward for more! (:

    • admin 02/17/2015, 10:49 pm Link Reply

      Elenochka, It’s a very unique cake and aside from the baking it’s rather quick to make. If u are looking for a Kievsky I have had many say my Royal Delight Cake reminds them of Kievsky and it’s rather simple to put together. Oh but do try this too it’s soo yummers..:) {Thank you so much for your sweet comment, means SOO much to me and our family-we are a team!! 🙂 ..}

      • Elena 03/14/2015, 5:17 pm Link

        First two layers are in the oven.. I ended up using pecans though, because I didn’t have any walnuts..Have you ever tried using any other kind of nuts in this cake?
        Wish me luck! (:

      • admin 03/14/2015, 9:58 pm Link

        Elena, Honestly never tried it with any other nuts, so I’m not sure how big of a change it will add to the cake. I sure do hope it comes out fantastic!! 😀

      • Elena 03/18/2015, 11:38 am Link

        Valya,
        It turned out really really good! My family from MN came, and my brother only got one slice of it, and said it’s the best thing he’s ever tried, and requested another one before he leaves! So, i think i will try the Royal Delight.. I wish I could show you a picture.. Unfortunately, I don’t have Faceboo or instagram.. But it was delicious. Thank you!!!

      • admin 03/19/2015, 2:39 pm Link

        Elenochka, That’s Great to hear!. 🙂 I think you will like the Royal Delight just as much :). I would have loved to see it, you can always e-mail me your creation, that’s the best kind of mail;).. valentina@valentinascorner.com

  • oksanka85 12/17/2014, 12:41 pm Link Reply

    Sounds like an amazing cake I would defiantly try. Now any ideas what to do with the egg yolks?

    • admin 12/18/2014, 12:07 pm Link Reply

      It is rather good;). I just add few more eggs and do an omelet. Add some ham and veggies with cheese and you can’t tell it has so many yolks. Hehe 🙂

  • oksana Shafar 09/10/2014, 10:35 pm Link Reply

    Valya, Made the cake and it was delicious…. Thanks..

    • admin 09/11/2014, 12:57 pm Link Reply

      Oksana,
      Thanks for the feedback. I’m so glad you enjoyed it.. 🙂

  • Natasha 08/28/2014, 1:50 am Link Reply

    Now i know what cake to make for my hubby’s B-Day!!! Thank you very much!!!

    • admin 08/28/2014, 5:10 pm Link Reply

      Oh do let me know how it turned out:O).

  • Oh my goodness, this cake looks so awesome! I got an idea while looking at this cake)) Thanks for posting!

    • admin 07/19/2014, 1:40 pm Link Reply

      Marina,
      Thank you:). Looking forward to seeing what you come up with:)..

  • Roxanne 04/15/2014, 12:31 pm Link Reply

    Hi Valentina, I really enjoy your recipes! Although I have a question about this cake, does the cream taste very buttery? Or does the rum cut the taste out? I love everything about this cake except for the butter lol. Butter creams and I haven’t learned to get along yet.

    • admin 04/15/2014, 2:00 pm Link Reply

      Roxanne,
      Thank you for the comment=). Really appreciate it.
      The rum kills the buttery taste. You can also do half a stick less and will be ok. That will definitely help. This cake is Fantastic, I think you will enjoy it:)..

  • Viktoria Yakushchenko 03/29/2014, 4:04 pm Link Reply

    I made this cake it taste awesome thanks.

    • admin 04/01/2014, 9:47 am Link Reply

      Viktoria,
      Well thank you much for the comment. I’m glad you enjoyed it.=)

  • nadia 03/26/2014, 2:19 am Link Reply

    Da ti chto ….takoy tortik!!!!yum yum! on my list.thank you!

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