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Double Chocolate Cake

Double Chocolate Cake

with Ganache & Candied Hazelnuts | Serves 6+

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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.

Allergens:MilkSoyGlutenEggTree Nuts

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.

Preparation Time90 minutes
Cooking difficultyEasy
Ingredients

Serving 6 people

Ingredientsarrow down iconarrow down icon

Serving 6 people

1 packet

dark chocolate chips

(ContainsMilk, SoyMay be present Tree Nuts, Gluten, Peanuts, Sesame)

1 packet

light cooking cream

(ContainsMilk)

1 packet

basic sponge mix

(ContainsGlutenMay be present Tree Nuts, Peanuts, Sesame, Milk, Soy)

1 packet

cocoa powder

(May be present Tree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)

1 packet

vanilla-flavoured syrup

1 packet

white chocolate chips

(ContainsMilk, SoyMay be present Tree Nuts, Gluten, Peanuts, Sesame)

1 packet

hazelnuts

(ContainsTree NutsMay be present Peanuts, Sesame, Milk, Soy)

Not included in your delivery

1 packet

caster sugar

(May be present Tree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)

2

eggs

(ContainsEgg)

180 ml

milk

(ContainsMilk)

80 ml

vegetable oil

150 ml

boiling water

1 tbs

brown sugar

(May be present Tree Nuts, Gluten, Peanuts, Sesame, Milk, Soy)

1 tsp

bicarb soda (pantry staple)

2 tsp

water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2730 kJ
Fat32.8 g
of which saturates14.3 g
Carbohydrate78.3 g
of which sugars54.3 g
Protein10.5 g
Sodium490 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Small Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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!

4

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.

5

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.

6

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.