I made this cake for my sister’s birthday recently. The classic combination of chocolate and hazelnuts goes superbly in this cake. Special thanks goes to my friend Julie Flestado for the amazing photographs she took on the night. She used a portrait lens for this shoot. Stay tuned for more of her photography on my blog.
150g butter, softened
200g raw sugar
400g hazelnut meal
400g dark chocolate buttons
400mL thickened cream
Toffee shards, chocolate biscuits and thick cream to decorate (optional)
Line a 20cm cake tins with baking paper. Pre-heat the oven to 180ºC.
For the cake beat the butter and sugar in a mixer or hand mixer till light and fluffy. Add the eggs one at a time and beat until fully incorporated. Add the vanilla essence and mix. Fold the hazelnut meal carefully into the batter till smooth. Divide the mixture amongst the prepared tins and bake for one hour till cooked. You can check this with a cocktail skewer. Allow to cool then refrigerate.
Place the chocolate buttons into a heatproof bowl. Heat the cream in a small saucepan over a medium heat till it starts to boil. Remove the cream from the heat and pour onto the chocolate. Allow the chocolate to sit for five minutes then stir till a ganache is formed.
Once the cake has chilled carefully slice it in half horizontally. The best knife for this step is a serrated knife that you would use to cut bread.
Place one half of the cake onto a serving platter. Spread 1/3 of the ganache over the surface and top with the remaining cake layer. Spread the remaining ganache over the top and sides of the cake.
Decorate with toffee shards, chocolate biscuits and thick cream.
It’s best to store this cake in an airtight container in the refrigerator. It is quite moist and won’t dry out easily but it’s best eaten within 5 days.
Happy Cooking and Keep Smiling,