Indulgent 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
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
vanilla-flavoured syrup
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
light cooking cream
(Contains Milk;)
1 packet
hazelnuts
(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
1 packet
caster sugar
(May be present: Gluten, Wheat, Peanut, Sesame, Soy, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
eggs
(Contains Egg;)
180 ml
milk
(Contains Milk;)
80 ml
vegetable oil
150 ml
boiling water
1 tbs
brown sugar
2 tsp
water
1 tsp
bicarbonate soda (pantry staple)
(May be present: Gluten, Milk, Tree Nuts, Peanut, Sesame, Soy. )
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Boil the kettle. • In a medium heatproof bowl, place dark chocolate chips.
• In a large heatproof bowl, use a whisk to combine basic sponge mix, cocoa powder, caster sugar and the bicarb soda. • Add the eggs, the milk, the vegetable oil and vanilla-flavoured syrup and whisk until smooth and well combined. • Whisking constantly, gradually add 150ml boiling water until smooth and combined.
TIP: The batter will be runny, this makes for a moist cake!
• Pour cake batter into the lined cake tin, then evenly sprinkle with white chocolate chips. • Bake for 50 minutes to 1 hour or until firm to touch and an inserted skewer comes out clean. • Set aside to cool completely in the tin.
• While the cake is baking, in a small saucepan, heat light cooking cream over medium heat until just steaming, 1-2 minutes. • Pour cream over dark chocolate chips, then stir until melted and combined. • Place in the fridge to cool, 20-30 minutes.
TIP: You want the cream steaming but not boiling!
• Meanwhile, heat a medium frying pan over medium heat. • Cook hazelnuts, the brown sugar, the water and a pinch of salt, stirring, until bubbling and caramel has thickened and darkened, 4-5 minutes. • Transfer to a sheet of baking paper and spread out to cool completely.
TIP: Cooling 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 candied hazelnuts and sprinkle over the cake. Slice and serve. Enjoy!