Chocolate-hazelnut cake
This recipe has been circulating in our family already for decades. It is said to be originated from Australia and if it is true, it could be a good counter-argument to the claim that in Australia only a mud cake can be found. Anyway, I’ve made this cake almost that from early childhood and somehow happens that the cake I’ve been making the most is in this year Katrin’s birthday cake. This is one interesting cake, I am quite confident that there are no two different persons who can use this recipe with a similar result. It’s always delicious, but it’s also always different. This cake is not typically served with ice cream like e.g. brownie-type cakes, but somehow it happens that Katrin’s birthday cake is served with cream ice and it wasn’t bad at all …
Preparation time: 2-3 hours
Level: Average
Quantity: one cake 12-16 slices
Ingredients:
Cake
225 g of all-purpose wheat flour
1.5 teaspoons baking powder
3 tablespoons cocoa powder
3 tbs of grind hazelnuts
270 g of caster sugar
0.5 teaspoon of sea salt
225 g butter
3 eggs
5 tablespoons of milk
2 teaspoons of vanilla sugar
Cream
180 g of powdered sugar
1 tablespoon of cocoa powder
150 g of room temperature butter
3 egg yolks
1 teaspoon vanilla sugar
1 tablespoon grind hazelnuts
Preparation:
1. Melt the butter at low temperature, mix all the ingredients into a nice and shiny dough
2. Pour the mixture into a 24 cm baking mold and bake at 160 degrees for 1 hour
3. Allow to cool completely, cut the cake crosswise into two halves
4. Prepare the cream by mixing all the ingredients thoroughly until a nice chocolate cream is formed.
5. Grease a portion of the cream on the bottom of the one cake layer, place the other half on of the cake layer on top.
6. Grease the rest of the cream on the surface and sides of the cake. Draw patterns, sprinkle with nuts, use berries or whatever you like to use for garnish.
The best taste comes out after standing overnight.
Ready !!
