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CARLA HALL Chocolate Hazelnut Cake

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Sweeten your day with this delicious Chocolate Hazelnut Cake!

1 3/4 cups cake flour (spooned and leveled)
2 teaspoons baking powder
1 1/3 cups brown sugar
1/3 cup boiling hot water
4 tablespoons unsalted butter (room temperature, cubed)
2/3 cup chocolate hazelnut spread
2 teaspoons vanilla extract
3/4 teaspoon salt
1/3 cup canola oil
3 large eggs (lightly beaten)
1/2 cup sour cream
10 ounces heavy cream
12 ounces bittersweet chocolate (chopped into small pieces)
1/2 teaspoon vanilla extract
3/4 cup hazelnuts (toasted and chopped for garnish)

For Chocolate Hazelnut Cake: preheat oven to 350ºF. Grease and flour 2-9 inch round cake pans.
In a large bowl, add the flour and baking powder, and mix. Set aside.
In the bowl of a stand mixer fixed with a paddle attachment, place the brown sugar and hot water, and mix on low until sugar dissolves, a few seconds.
Add the butter, chocolate hazelnut spread, vanilla and salt and mix to combine. Add the oil and mix to combine. Gradually add the flour and mix on low until combined. Remove the bowl from the standing mixer, add the eggs and sour cream, and stir to combine. Pour batter into prepared pans.
Place pans in the oven and bake for 12- 15 minutes until the center of the cake springs back or an inserted knife comes out clean. Remove cakes from the oven and place on a cooling rack for 5 minutes. Remove cakes from pans and allow to cool completely on rack.
For Chocolate Ganache: in a small saucepan, add the heavy cream and bring to a simmer. Add the chocolate and stir until smooth. Remove the saucepan from the heat and add the vanilla extract. Pour 1/4 of the ganache over the first layer of the cake. Place second layer on top and pour remaining ganache on, spreading it to the edges of the cake letting the ganache fall over the sides. Garnish with chopped hazelnuts. Let ganache set for 5-10 minutes.
Helpful tip: scoop and level the flour when measuring.

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