• To begin preparing your cake, preheat your oven to a temperature of 350 degrees Fahrenheit, equivalent to 175 degrees Celsius. Take your 8-inch cake pan and apply a layer of cooking spray to ensure the cake does not stick to the pan. Next, line the cake pan with parchment paper to further prevent sticking. Once the parchment paper is in place, give it a light spray of cooking spray as well. Now your cake pan is ready and you can set it aside while you prepare the cake batter.

For the cake layers:

• Using a food processor, grind the walnuts and 1/3 cup of SPLENDA® Brown Sugar Blend until a fine crumb consistency is achieved.
• Whisk the egg whites until they form soft peaks, and then gently fold in the walnut and sugar mixture. Divide the batter equally into four portions, and bake each cake layer for 12-15 minutes. After baking, carefully remove the layers from the cake pans and peel off the parchment paper. Allow the cake layers to cool to room temperature.

For the chocolate ganache:

• While you wait, get started on the ganache.
• Begin by melting the butter in a medium-sized saucepan over low heat. Once melted, add the cocoa powder and whisk thoroughly to ensure a smooth mixture, free of any lumps.
• Next, in the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and 1/3 of the SPLENDA® Brown Sugar Blend for a period of 3-5 minutes until the mixture thickens and becomes frothy. While continuing to beat the mixture on low speed, gradually add the melted cocoa butter mixture, ensuring that it is fully incorporated. Then, slowly pour in the heavy cream while continuing to beat on low speed, until the ganache has thinned to the desired consistency.

To assemble the cake:

• Begin by placing one layer of cake onto a plate, then take about a quarter cup of the ganache and spread it evenly over the layer. Next, take another layer of cake and place it on top of the ganache. Repeat this process by spreading another quarter cup of ganache on top of the second layer, and continue doing so for the remaining layers.

Optional:

• To add an extra touch of elegance to your cake, there are various options for decorating the top. You can use chopped walnuts, shredded coconut, or sliced almonds to create a beautiful, textured finish. In the original recipe, green-colored chopped almonds were recommended for decoration, but I decided to experiment and dye some shredded coconut in a vibrant green hue, using it as a unique topping for the cake. Not only does this create a visually stunning effect, but the flavor and texture of the coconut add a delicious contrast to the sweetness of the cake. So next time you're preparing a cake, consider trying out different toppings to make it truly unique and memorable.