Velvety Dark Chocolate & Hazelnut Cake Recipe
Indulge in this decadent dark chocolate cake layered with a smooth hazelnut chocolate buttercream, perfect for any occasion.
medium
02:30
6
METHOD
Step 1.
Preheat your oven to 180°C. Grease and line two 20cm cake tins.Step 2.
Begin with the cake: In a large mixing bowl, sift together 250g of plain flour, 70g of cocoa powder, 2 tsp of baking powder, and a pinch of salt.Step 3.
In a separate bowl, whisk together 200g of caster sugar and 200ml of vegetable oil until well combined. Add 2 large eggs, one at a time, fully incorporating each before adding the next.Step 4.
Gradually mix in the dry ingredients into the wet ingredients. Once combined, stir in 120ml of milk and 2 tsp of vanilla extract to form a smooth batter.Step 5.
Divide the batter evenly between the prepared tins. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.Step 6.
Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.Step 7.
For the hazelnut chocolate buttercream, beat 150g of soft unsalted butter until light and fluffy. Gradually add 300g of icing sugar, 50g of cocoa powder, and 2 tbsp of milk, beating well between each addition.Step 8.
Stir in 100g of finely ground hazelnuts and 2 tbsp of hazelnut spread until the mixture is smooth and spreadable.Step 9.
Once the cakes have cooled, use a serrated knife to level them if necessary. Place one layer on your serving plate and spread with a third of the buttercream.Step 10.
Top with the second cake layer and use the remaining buttercream to cover the top and sides of the cake.Step 11.
Decorate with chopped hazelnuts and chocolate shavings before serving.
INGREDIENTS
250 gPlain flour
70 gCocoa powder
2 tspBaking powder
1 pinchSalt
200 gCaster sugar
200 mlVegetable oil
2 Large eggs
120 mlMilk
2 tspVanilla extract
150 gSoft unsalted butter
300 gIcing sugar
100 gFinely ground hazelnuts
2 tbspHazelnut spread
50 gChopped hazelnuts
30 gChocolate shavings
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