Miami Beach Cake
A decadent layered chocolate cake with crunchy walnut and graham cracker crust, topped with whipped cream, perfect for special occasions and chocolate lovers alike.
Ingredients
Instructions
- Melt 1/3 cup of semi-sweet chocolate morsels. Grease and flour the bottoms of two 9-inch layer pans. Combine graham cracker crumbs and melted butter.
- Stir in chopped walnuts and 2/3 cup of remaining chocolate morsels. Set aside.
- Combine sifted flour with baking soda and salt. Cream butter in a mixing bowl.
- Gradually add 1 1/2 cups of sugar and beat well. Add eggs one at a time, beating after each addition.
- Blend in the melted chocolate morsels and vanilla extract.
- At low speed, alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
- Divide the batter evenly between the prepared pans.
- Sprinkle the crumb mixture over the batter in each pan.
- Bake at 375°F (190°C) for 30 to 40 minutes. Cool the cakes completely.
- Beat the cream with 2 tablespoons of sugar until stiff peaks form. Use to fill and frost the sides of the cake, keeping layers top side up.
- Refrigerate the assembled cake before serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate morsels instead of semi-sweet. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. To save time, prepare the crumb topping while the cake bakes. Also, ensure your butter is at room temperature for easier creaming.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a side of fresh berries for a refreshing contrast. For a full dessert spread, consider serving it alongside Chiffon Cheese Delight to impress your guests.
Storage & Reheating
Store any leftover Miami Beach Cake in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months. To reheat, let slices come to room temperature or warm them gently in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Miami Beach Cake contains roughly 413 calories, with 7g protein, 17g carbohydrates, and 35g fat. It is a good source of vitamin A (19% of the Daily Value), protein (15% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 612mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Avoid overbaking to ensure it remains moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).