Chocolate and Hazelnut Cake

    Chocolate and Hazelnut Cake

    (5)
    1save
    1hour5min


    5 people made this

    Hazelnuts work really well in this chocolate cake that is perfect for a party, picnic or lunch box. I even eat it warm with ice cream.

    Ingredients
    Serves: 12 

    • 125g butter
    • 90g dark cooking chocolate, chopped
    • 2/3 cup (155g) white sugar
    • 1 cup (125g) plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 1/2 cup (125ml) sour cream
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1/2 cup ground roasted hazelnuts

    Directions
    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 165 degrees C. Grease and flour an 20x10cm cake tin.
    2. In a saucepan over medium heat melt the butter stir in the chocolate remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well.
    3. Combine the flour, baking powder and bicarbonate of soda then stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time then stir in the vanilla.
    4. Fold in the ground hazelnuts. Spread the batter evenly into the prepared cake tin.
    5. Bake for 45 to 50 minutes in the preheated oven or until a toothpick inserted into the cake comes out clean.
    6. Allow cake to cool for 10 minutes in the cake tin before inverting onto a cake rack to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    by
    15

    I was very pleased with the flavor and texture of this teacake; the amount of chocolate seemed just right for a quickbread (not too heavy as in a browny). The taste of the hazelnuts really comes through. Perfect for a ladies lunch or nice brunch. To make it more convenient by using my mixer, I beat the eggs, vanilla & sour cream in my mixer's work bowl, tossed the flour, baking soda & powder on a sheet of wax paper and added to eggs in mixer, mixed briefly, then added melted chocolate mixture, mixed briefly, last folded in hazelnuts by hand - turned out great. Made three mini-loaf pans (2"x5"x2.5"), baked for 30-35 minutes. A keeper!  -  19 Jun 2001  (Review from Allrecipes USA and Canada)

    by
    6

    Great recipe. It's moist, flavorful, and rises nicely in the pan to about twice the size the batter was. I made a (small) bundt cake as a birthday cake for my daughter. I coated the outside with dark chocolate to keep it from drying out too quickly. Although i usually bake with a hand mixer, i only used a wooden spoon to make the dough ... and it came out perfectly without much work.  -  30 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    1

    Really did not like this. Brought it over to a family dinner and nobody liked it. I can't exactly put my finger on what it was. Maybe it was the fact that it was a cross between a brownie and a cake. If it was one or the other it would've been better.  -  06 May 2012  (Review from Allrecipes USA and Canada)

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