| | Chocolate hazelnut cake with fluffy frosting
Chocolate hazelnut cake with fluffy frosting
Chocolate hazelnut cake with fluffy frosting 4.3-5 9
  • Calories: 4685 kj
  • Fat: 54g
  • Carbohydrates: 10g

How to Make:

  1. Grease two 6cm-deep, 22cm round cake pans. Line base and sides with baking paper. Combine butter, sugar, 3 1/3 cups cold water, cocoa and bicarbonate of soda in a large saucepan over medium-high heat. Cook, stirring for 5 minutes or until smooth. Bring to the boil. Reduce heat to low. Simmer for 5 minutes, stirring occasionally. Set aside to cool completely. Preheat oven to 180°C/160°C fan-forced.
  2. Transfer chocolate mixture to a large bowl. Using an electric mixer, beat chocolate mixture, flours, hazelnut and eggs for 5 minutes or until combined and mixture becomes lighter in colour.
  3. Divide mixture evenly between prepared pans.
  4. Bake for 1 hour 15 minutes or until a skewer inserted into centre of cake comes out clean (cover cake loosely with foil if over-browning during cooking). Stand cakes in pans for 15 minutes. Turn on to a wire rack to cool.
  5. Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa. Add milk and beat.
  6. Trim top of one cake to level. Place on plate. Spread with 1 cup frosting. Top with untrimmed cake. Spread remaining frosting over top and side of cake. Decorate top with chocolate curls. Serve.
Time for preparing:
60 min.
Servings:
12

Ingredients:

  • 250g butter, chopped
  • 3 1/3 cups caster sugar
  • 3 1/3 cups cold water
  • 1/3 cup cocoa powder, sifted
  • 1 teaspoon bicarbonate of soda, sifted
  • 2 2/3 cups self-raising flour, sifted
  • 1 cup plain flour, sifted
  • 1 1/2 cups hazelnut meal (ground hazelnuts)
  • 6 eggs
  • Fluffy frosting
  • 375g butter, softened
  • 4 1/2 cups icing sugar mixture, sifted
  • 1/3 cup cocoa powder, sifted
  • 3 teaspoons milk
  • White chocolate curls, to decorate
  • Dark chocolate curls, to decorate
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