Double Chocolate Cake
with Ganache & Candied Hazelnuts | Serves 6+
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- Hazelnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Hazelnut
- Gluten
- Wheat
- Traces of Tree Nuts
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.
Ingredients
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 packet
cocoa powder
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut, Gluten, Wheat.)
1 packet
vanilla-flavoured syrup
1 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut, Gluten, Wheat.)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
hazelnuts
(Contains: Hazelnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
dark chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut, Gluten, Wheat.)
Not included in your delivery
1
olive oil
1 packet
caster sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut, Gluten, Wheat.)
1 tsp
bicarbonate soda (pantry staple)
(May be present: Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts.)
2
eggs
(Contains: Eggs;)
180 ml
milk
(Contains: Milk;)
80 ml
vegetable oil
150 ml
boiling water
1 tbs
brown sugar
2 tsp
water
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, 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rich and chocolatey, though some found it a bit sweet. The candied hazelnuts and ganache were particularly delicious.
- Ease of prep: Easy to make, with many finding it a fun activity to do with kids.
- Suggestions: Consider using a larger cake tin, as it rises more than expected. Serve with vanilla ice cream to balance the richness.
- Leftovers: The cake improved with time; it became moister and more flavourful after a day in the fridge.
- Texture: Opinions varied; some enjoyed the fudgy, dense texture, while others found it crumbly or drier than expected.
