Chocolate and Hazelnut Gateau – this incredibly moist cake is the perfect choice for a chocoholic! The recipe used for the chocolate cake is a reliable favourite recipe. A beautiful chocolate ganache then drips down the sides over the crushed hazelnuts. Sprinkled on top of the gateau are chocolate flake pieces and whole hazelnuts.
It’s not a difficult cake to make although it does have a number of stages to follow. However, it’s well worth the effort
I made the gateau for a dinner party on Friday night. It was definitely a success and a guest took some slices home. A good photographer (not me unfortunately!!) can make any dish look appetising, but as the saying goes “the proof of the pudding is in the eating”. If you try this recipe you won’t be disappointed.
This recipe makes twelve servings.
Ingredients for Chocolate and Hazelnut Gateau
Ingredients for Chocolate Cake
- 200 g Plain Flour
- 125 g Caster Sugar
- 50 g Dark Muscovado Sugar
- 25 g Cocoa Powder
- 1.50 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 pinch Salt
- 2 Eggs
- 70 ml Sour Cream
- 1 tsp Vanilla Essence
- 112 g Unsalted Butter (melted
- 60 ml Corn Oil
- 150 ml Chilled Water
Ingredients for Frosting
- 150 g Butter
- 300 g Icing Sugar
- 2 tbsp Milk
- 1 tsp Almond Essence
Ingredients for Ganache
- 150 ml Double Cream
- 150 g Dark Chocolate (chopped)
Ingredients for Decoration
- 100 g Chopped Hazelnuts
- 50 g Flaked Chocolate (Dark or Milk)
- 50 g Whole Hazelnuts
Method to Make Chocolate and Hazelnut Gateau
The first stage is to make the chocolate cake. I generally make the cake a day in advance to give me time to decorate the gateau the day it is needed.
Method for Chocolate Cake
- Line a 20 cm Sandwich Tin & p reheat your oven to Gas mark 4. (140ºC).
You will need 3 mixing bowls for this recipe
- In the first bowl, place the flour, caster sugar, muscovado sugar, cocoa, baking powder, bicarbonate of soda and salt. Mix together.
- In the second bowl, add the eggs, sour cream and vanilla essence and whisk together.
- In the third bowl, add the melted butter, corn oil and chilled water. Whisk together. (Don’t worry if the water makes the liquid separate, this is quite normal)
- Add the butter, oil and water mixture to the dry ingredients and mix well.
- Now blend in the egg, cream and vanilla mixture. The result will be quite wet, this is what you want.
- Tip the entire mixture into the prepared sandwich tin and bake in the oven for 55 minutes. Test with a needle to see that it is cooked, if not, replace and cook for a further 5 minutes at a time
- Allow to stand on a wire tray to cool for 15 minutes.
Method for Frosting
- Put the butter, icing sugar, almond essence and milk into a mixing bowl and mix together on a low speed until all the ingredients have blended together. Then turn up the speed and whisk vigorously until the mixture is light and creamy.
- Cut the chocolate cake in half horizontally and gently remove the top half to a wired tray. Lightly spread two thirds of the frosting over the base layer of the cake and then replace the top layer. Using a palette knife, gently spread the remainder of the frosting around the edge of the cake.
- Spread some chopped hazelnuts onto a tray. Now gently lift the cake with both hands and roll it over the chopped hazelnuts to finish the edge.
4. Place the cake onto a presentation dish.
Method for Ganache
- Put the double cream into a heatproof bowl and place the bowl over a saucepan of boiling water for about 10 minutes.
- When the cream is ready, add the chopped chocolate and whip the mixture together until there are no lumps and it looks rich and creamy.
- Remove from the heat and allow to stand for 2 minutes.
- Using a palette knife, coat the top of the cake with the ganache, allowing it to dribble over the edges a little.
Method for Decorating the Chocolate and Hazelnut Gateau
- Finish your gateau whilst the ganache is not quite set, adding your whole hazelnuts and flaked chocolate.
This Chocolate and Hazelnut Gateau can be adapted easily for a birthday. Just add candles and, if you like, some extra decoration for the top. Simples!!!
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