Double Chocolate Cake

Name: Double Chocolate Cake with Ganache & Candied Hazelnuts | Serves 6+
Total time: 1 h 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 packet dark chocolate chips; 1 packet light cooking cream; 1 packet basic sponge mix; 1 packet cocoa powder; 1 packet caster sugar; 2 egg; 180 ml milk; 80 ml vegetable oil; 150 ml boiling water; 1 packet white chocolate chips; 1 tbs brown sugar; 1 packet hazelnuts; 1 packet vanilla-flavoured syrup; 1 tsp bicarbonate soda (pantry staple)

with Ganache & Candied Hazelnuts | Serves 6+

Up to 180$ + Free Treats / Extras for Life

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

•Eggs

•Hazelnut

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 Time

DifficultyEasy

Ingredients

/ Serving 6 people

1 packet

dark chocolate chips

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

1 packet

light cooking cream

(Contains: Milk;)

1 packet

basic sponge mix

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

1 packet

cocoa powder

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

1 packet

white chocolate chips

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

1 packet

hazelnuts

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

1 packet

vanilla-flavoured syrup

Not included in your delivery

1 packet

caster sugar

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

egg

(Contains: Eggs;)

180 ml

milk

(Contains: Milk;)

80 ml

vegetable oil

150 ml

boiling water

1 tbs

brown sugar

1 tsp

bicarbonate soda (pantry staple)

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

Nutritional Values

Energy (kJ)2703 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

•Small Pan

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. In a medium heatproof bowl, place the dark chocolate chips.

In a small saucepan, heat the light cooking cream over a medium heat and until just steaming, 1-2 minutes. Pour the cream over the 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, combine the basic sponge mix, cocoa powder, caster sugar and bicarb soda with a whisk. Add the eggs, milk, vegetable oil and vanilla-flavoured syrup and whisk until smooth and well combined. Gradually add the boiling water whilst whisking until smooth and combined. TIP: The batter will be runny, this makes for a moist cake!

Pour the cake batter into the lined cake tin then evenly sprinkle with the 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 a medium heat. Cook the brown sugar, the water and a pinch of salt until melted and bubbling. Add the roasted hazelnuts to the 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 the candied hazelnuts and sprinkle over the cake. Slice and serve.