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.
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/ Serving 6 people
/ Serving 6 people
dark chocolate chips(ContainsMilk, SoyMay be present Tree Nuts, Gluten, Peanuts, Sesame)
light cooking cream(ContainsMilk)
basic sponge mix(ContainsGlutenMay be present Tree Nuts, Peanuts, Sesame, Milk, Soy)
cocoa powder(May be present Tree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)
white chocolate chips(ContainsMilk, SoyMay be present Tree Nuts, Gluten, Peanuts, Sesame)
hazelnuts(ContainsTree NutsMay be present Peanuts, Sesame, Milk, Soy)
caster sugar(May be present Tree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)
brown sugar(May be present Tree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)
bicarb soda (pantry staple)
Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. In a medium heatproof bowl, place dark chocolate chips.
In a small saucepan, heat light cooking cream over medium heat until just steaming, 1-2 minutes. Pour cream over 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, use a whisk to combine basic sponge mix, cocoa powder, caster sugar and bicarb soda. Add eggs, the milk, vegetable oil and vanilla-flavoured syrup and whisk until smooth and well combined. Whisking constantly, gradually add the 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 skewer inserted comes out clean. Set aside to cool completely in the tin.
While the cake is baking, heat a medium frying pan over medium heat. Cook brown sugar, the water and a pinch of salt until melted and bubbling. Add roasted hazelnuts to 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 candied hazelnuts and sprinkle over the cake. Slice and serve.