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Dark chocolate and hazelnut. Rich, moody flavours, that are going to be perfect for Christmas Eve. Christmas Eve is kind of a big deal in the US. When I lived there I came to realise that it was almost a bigger affair than the day itself. We had a big family get-together, shared food, drinks, and waited for Santa to arrive. It was magical.
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So this Christmas I’m hoping to bring a touch of that warm cozy, sit by the fire, style to our Christmas Eve celebrations by making the most decadent cake I can. I topped mine with chocolate sprinkles, and Ferrero Rochers, which are the perfect touch. Wishing everyone a Merry Christmas, and a safe and Happy New Year.
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Prep Time:
30m
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Cook Time:
2h
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Total Time:
5h
Ingredients
Cake
- 220 grams (7.7oz) butter
- 220 grams (7.7oz) dark chocolate
- 180 milliliters (6 fl oz) hot water
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 125 grams (4.4oz) light sour cream
- 2 teaspoons hazelnut essence
- 3/4 cup self-rising flour
- 1/2 cup all-purpose (plain) flour
- 1/2 cup cocoa powder
- 1/2 cup hazelnut meal
Frosting
- 250 grams (8.8oz) butter, softened
- 1/2 cup cocoa powder ( we use Callebaut - darker in colour the better)
- 1/2 cup (125mL/ 4.2fl. oz) boiling water
- 350 grams (12.3oz) best-quality semisweet chocolate, melted and cooled
- 250 grams (8.8oz) icing/ powdered sugar, sifted
Instructions
Cake
- Preheat oven to 160°C/ 320°F. Grease and line two 6” round cake pans.
- Melt the butter and chocolate in a medium saucepan half way. Then add the water and sugar. Allow to cool for 10 mins.
- In a small bowl, lightly beat eggs and add the sour cream and hazelnut essence.
- Meanwhile, in a large bowl, sift flours, cocoa and hazelnut meal together. Add egg mixture to the flours. Don’t fully combine. Gradually add the chocolate mixture until combined.
- Pour in tin. Bake for approx 2 hours or until a skewer comes out clean.
- Cool the cake in the tin for 1 hour. Remove from the tin and cool completely on a wire rack before icing.
Frosting
- Combine cocoa and the boiling water, stirring until cocoa has dissolved.
- With an electric mixer on medium-high speed, beat butter and confectioners’ sugar until pale and fluffy. Reduce speed to low.
- Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
The post Dark Chocolate Hazelnut Cake with Chocolate Frosting appeared first on Cake Style.
