Indulgent Double Chocolate Cake
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Indulgent Double Chocolate Cake

Indulgent Double Chocolate Cake

with Ganache & Candied Hazelnuts | Serves 6+

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
Egg
Hazelnut

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
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

dark chocolate chips

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

1 packet

basic sponge mix

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

1 packet

cocoa powder

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

1 packet

vanilla-flavoured syrup

1 packet

white chocolate chips

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

1 packet

light cooking cream

(Contains Milk;)

1 packet

hazelnuts

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

Not included in your delivery

1 packet

caster sugar

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

2

eggs

(Contains Egg;)

180 ml

milk

(Contains Milk;)

80 ml

vegetable oil

150 ml

boiling water

1 tbs

brown sugar

2 tsp

water

1 tsp

bicarbonate soda (pantry staple)

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

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Nutritional Values

Energy (kJ)2740 kJ
Fat31.6 g
of which saturates12.2 g
Carbohydrate80.8 g
of which sugars58.2 g
Protein11.2 g
Sodium481 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
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. Enjoy!

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