Indulgent Double Chocolate Cake

Name: Indulgent Double Chocolate Cake with Ganache & Candied Hazelnuts | serves 6+
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Cocoa Powder; 1 packet Light Cooking Cream; 1 packet White Chocolate Chips; 1 packet Basic Sponge Mix; 1 packet Vanilla-Flavoured Syrup; 1 packet Dark Chocolate Chips; 1 packet Caster Sugar; 1 packet Hazelnuts

with Ganache & Candied Hazelnuts | serves 6+

Get up to $230 off

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:

Milk

•Soy

•Gluten

•Wheat

•Tree nuts

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.

Preparation Time1 hour 30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Cocoa Powder

(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

White Chocolate Chips

(Contains: Milk, Soy; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat.)

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Vanilla-Flavoured Syrup

1 packet

Dark Chocolate Chips

(Contains: Milk, Soy; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat.)

1 packet

Caster Sugar

(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Hazelnuts

(Contains: Tree nuts; May be present: Milk, Peanuts, Sesame, Soy, Tree nuts.)

Nutritional Values

Calories1610 kcal

Energy (kJ)6740 kJ

Fat53 g

of which saturates32.5 g

Carbohydrate255 g

of which sugars176 g

Dietary Fibre14.6 g

Protein25.5 g

Sodium1550 mg

The average adult daily energy intake is 8700 kJ

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!