Let me introduce you to my new favourite cake, she’s rich, moist, decadent & not too sweet, my chocolate & hazelnut cake. This one’s a proper teatime cake, super chocolatey & loaded with hazelnuts, the next best thing would probably just be eating Nutella straight with a spoon.
It may look extravagant but don’t be fooled, this pretty little chocolatey number is super easy to make, take one simple cake batter, divide it up three ways, flavour & swirl for a gorgeous marble effect.
The combination of chocolate & hazelnuts together is just heavenly, a much loved flavour the world over & this cake is nothing short of a winner, a real crowdpleaser. Pretty, chocolatey, easy, just three reasons why this is my new favourite.
CHOCOLATE & HAZELNUT CAKE
(makes one 18cm bundt)
Ingredients:
For the cake:
- 60g hazelnuts
- 240g butter
- 420g caster sugar
- 6 eggs, separated
- 1 tsp vanilla extract
- 170g plain flour
- 2 tsp baking powder
- 120ml milk
- 4 tbsp cocoa powder
For the chocolate ganache:
- 100g double cream
- 50g dark chocolate
- 20g toasted hazelnuts, chopped (to decorate)
Method:
- Begin by greasing an 18cm bundt baking tin, making sure to coat all of the little grooves & nooks
- Before making the batter, put all of the hazelnuts into the bowl of a food processor & pulse until just fine & there are no large pieces of hazelnut left in the bowl
- To make the cake, add the butter to a large bowl or mixer, & beat to soften
- Add the caster sugar to the bowl & beat until light & fluffy
- Add the egg yolks & vanilla to the bowl & beat until well combined
- Add the flour, baking powder & milk to the bowl & beat until everything is just combined
- In a separate bowl, whisk up the egg whites until they’ve become pale, frothy & doubled in size
- Taking one spoonful at a time, fold the egg whites through the cake batter
- Next, divide the mixture up into 3 equal portions
- Add the processed hazelnuts & half a tbsp of the cocoa powder to one of the portions & fold these through
- Add the remaining cocoa powder to another portion of batter & mix this through until smooth
- Now take a few spoonfuls from each mixture & dollop into the prepared cake tin
- Then take a skewer or a table knife & gently swirl it through the batter in the tin, being careful not to overmix everything together
- Bake the cake at 180C for 1 hour or until a skewer inserted into the centre of the cake comes out cleanly when removed
- Leave the cake to cool in its tin for 10 minutes before removing & leaving to cool
- To make the ganache, place the double cream into a small saucepan & gently heat until it begins to bubble
- Remove the cream from the heat & add in the chocolate
- Stir until the chocolate all melts & everything combines to become smooth & glossy
- Pour the ganache over the top of the cooled cake before sprinkling over the chopped hazelnuts
