Pour 3 cups of batter into a foil-lined springform pan and leave plain. Whisk in 1/4 cup of cocoa powder to the remaining batter then pour into another foil-lined springform pan.
Bake 30-35 minutes at 350°F (or until toothpick comes out clean.) Cool.
Meanwhile Make The Cream and Ganache: beat the cream ingredients together until smooth; set aside (if using heavy cream beat first until thick then add the other ingredients.) To Make ganache; simmer the first three ingredients together. Whisk in the butter and set aside to cool.
Trim the tops, bottoms, and edges of the cake layers. Cut into cubes. Set aside.
To Assemble Cake: arrange cake cubes into a single layer onto a large square serving plate. Generously top and cover sides with the cream and repeat 3-4 times ending with the cream on top and sides. Freeze 30 minutes to set.
Pour cooled ganache over top of cake and sprinkle with 1 cup of chopped walnuts*. Best if refrigerated overnight before serving.
Notes
Nuts: are optional.
This cake goes by various names:
Curly Ivan
Curly Boy
Pincher
Royal ruins (grafskiye razvalini)
Pancho
Turtle cake (trifle)
Chocolate Volcano
Iceberg
Anthill (Moravenik)
Nutrition per serving
Serving: 1servingCalories: 375kcalCarbohydrates: 55gProtein: 7gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 72mgSodium: 274mgPotassium: 284mgFiber: 1gSugar: 42gVitamin A: 498IUVitamin C: 1mgCalcium: 181mgIron: 1mg
