Double Chocolate Cake
with Ganache & Candied Hazelnuts | Serves 6+
This double chocolate cake is so moist and rich that just one slice will be sure to cure any sweet craving. Top off this fudgy delight with a dark chocolate ganache and candied hazelnuts for extra decadence.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
dark chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )
1 packet
cocoa powder
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
hazelnuts
(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
vanilla-flavoured syrup
Not included in your delivery
1 packet
caster sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
egg
(Contains Egg;)
180 ml
milk
(Contains Milk;)
80 ml
vegetable oil
150 ml
boiling water
1 tbs
brown sugar
1 tsp
bicarbonate soda (pantry staple)
(May be present: Gluten, Milk, Tree Nuts, Peanut, Sesame, Soy. )
Nutritional Values
Utensils
Instructions
Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. In a medium heatproof bowl, place the dark chocolate chips.
In a small saucepan, heat the light cooking cream over a medium heat and until just steaming, 1-2 minutes. Pour the cream over the chocolate, then stir until melted and combined. Place in the fridge to cool, 20-30 minutes.
TIP: You want the cream steaming but not boiling!
While the ganache is cooling, boil the kettle. In a large heatproof bowl, combine the basic sponge mix, cocoa powder, caster sugar and bicarb soda with a whisk. Add the eggs, milk, vegetable oil and vanilla-flavoured syrup and whisk until smooth and well combined. Gradually add the boiling water whilst whisking until smooth and combined. TIP: The batter will be runny, this makes for a moist cake!
Pour the cake batter into the lined cake tin then evenly sprinkle with the white chocolate chips. Bake for 50 minutes to 1 hour or until firm to touch and skewer inserted comes out clean. Set aside to cool completely in the tin.
While the cake is baking, heat a medium frying pan over a medium heat. Cook the brown sugar, the water and a pinch of salt until melted and bubbling. Add the roasted hazelnuts to the pan and cook, stirring, until the caramel has thickened, 2-3 minutes. Transfer to a sheet of baking paper and spread out to cool completely. TIP: Cooking the caramel completely will ensure the coating is crunchy and not chewy.
When the cake has cooled, transfer to a serving plate and spread with the chocolate ganache. Roughly chop the candied hazelnuts and sprinkle over the cake. Slice and serve.