Chocolate Hazelnut Cake / Best Chocolate Cake Recipe
This chocolate hazelnut cake is my easy go-to recipe if a chocolate cake is needed! The flavours are so yummy this is the best chocolate cake recipe I've come accross & for $8.38 it's much cheaper than buying a cake and has the yummy twist of Nutella (or cheap Hazelnut spread)! Recipe is written below.
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Chocolate cake recipe :
1/2 cup cocoa powder
1/2 cup boiling water
185g butter
1.5 cups of sugar
1 teaspoon of vanilla essense
3 eggs
1/2 Cup Hazelnut spread
1.5 cups of self-raising flour
1/5 cup of plain flour
3/4 cup of buttermilk (or greek yoghurt)
Combine cocoa powder and boiling water in a small bowl & sit to cool for 10 minutes.
Beat butter, sugar & vanilla until fluffy, then add eggs one at a time. Add cocoa mixture and nutella.
Bake in the oven at 170oC for 1hr 10mins or until a skewer comes out clean.
For the icing (& this can be doubled for extra yumminess!), combine 100g of melted dark chocolate & 1/2 cup of Nutella.
VEGAN RECIPES // CHOCOLATE HAZELNUT CAKE // THE MELLO COOKBOOK
Recipe can be found in The Mello Cookbook
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Chocolate Hazelnut Cake Recipe #Shorts
How to make a Chocolate and Hazelnut cake recipe (actually a Torte)
Doesn't matter if you call them Hazelnuts, Cobnuts, or Filberts... Put them in this chocolate cake recipe and you've got a winner!
Original Full length Video here:
Ingredients:
Cake:
14 ounces (400g) hazelnuts / filberts
Cocoa powder and butter for the cakepan
8.8 ounces (250g) dark chocolate, about 70%
7 ounces (200g) butter, room temp
7 ounces (200g) sugar
5 egg yolks
Pinch of salt
1 Tbsp (15 mL) brandy
Glaze:
½ cup (125 mL) water
3.5 ounces (100g) sugar
1/8 tsp cream of tartar
2.6 ounces (75g) dark chocolate
1 ounces (30g) butter
Method:
Preheat the oven to 400ºF (200ºC)
Put the hazelnuts on a baking tray and roast until browned, about five minutes.
Reduce the oven to 300ºF (150ºC)
Wrap the hazelnuts in a clean tea towel and rub / shake to loosen and remove as much of the papery skin as possible.
Reserve about 30g of the hazelnuts to sprinkle on the cake at the end; pulse the rest in a food processor until finely ground.
Grease the bottom and sides of a 23cm springform cakepan, then dust the insides with cocoa powder.
Line the base with parchment.
Put the chocolate and 1 Tbsp of butter in a heatproof bowl and carefully melt the chocolate in a microwave.
Set aside and allow to cool.
With a mixer; cream together butter and sugar until light and fluffy.
Light and fluffy… light and fluffy… very important.
Add the egg yolks one at a time, beating well after each addition, add the salt with the last yolk.
Fold in the ground hazelnuts, then the chocolate, then the brandy.
Scrape into the cake pan, smooth the top and bake until a cake tester inserted into the middle comes out with just a few moist crumbs on it.
About 60 minutes; don’t open the door too early or the cake will deflate.
Cool a wire rack for 20 minutes before releasing and allowing to cool completely.
Turn the cake on to a plate, and remove the parchment, leave upside down when you glaze.
Make the glaze:
Place the sugar, water and cream of tartar into a small pan over low heat, stirring to dissolve the sugar.
Raise temp to medium high and bring to a boil and boil hard for three minutes.
Should reach 215ºF.
Remove from the heat and cool until it's around 150ºF.
Stir in the chocolate and butter until it's melted, blended and glossy.
Pour over the cake and finish with the reserved nuts.
Serves eight.
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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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how to make a CHOCOLATE HAZELNUT CAKE
In celebration of 100K subscribers, I'm showing you how to make a chocolate hazelnut ferrero rocher cake. This recipe is slightly modified from Liv By Cake's blog. Go check out her amazing blog below. Thank you all so much for 100K.
#Cake #100K #NotAnotherCookingShow
Live by Cake's Recipe:
PATREON:
RECIPE
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