Tuesday, 9 September 2014

Chocolate Hazelnut Cake

This gluten free cake is a version of the one bowl quick mix cake and is very easy cake to make. It is moist and chocolatey without being too heavy and rich. Sometimes I make it in two sandwich/sponge tins and then join the layers with some Nutella Spread.  It is also very nice as a dessert cake served with some cream or icecream.

I mostly make it in a slice tin as it cooks quicker and is easier to cut into small pieces - perfect for supper at my knitting group

It is also very nice as a dessert cake served with some cream or icecream - a larger, manly sized dessert portion for the man left at home.

Chocolate Hazelnut Cake
(gluten free)
250g very soft butter
2/3 cup raw caster sugar/caster sugar
4 eggs
2 teaspoons vanilla
3 tablespoons Dutch cocoa
250g hazelnut meal
1 ½ tsp baking powder

I large block dark chocolate
3 tablespoons cream
2 teaspoons vanilla
3 tablespoons hazelnut meal

I make this in a glass bowl, soften the butter in the microwave until starting to melt and then use the electric hand beater to quickly mix it all together

Heat oven to 160C fan forced.

Beat the butter & sugar

Mix in the eggs, cocoa and baking powder.

Add hazelnut meal to mixture and mix well.

Pour and spread the mixture into a greased and lined deep slice tin and bake for approx 35/40 minutes

*A greased and lined 20cm cake tin may be used, however, the cake will take longer to bake.

Melt chocolate and cream together, add vanilla and the hazelnut meal. Mix well and spread over the cake.

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