Find the recipe for this delectable Hazelnut Chocolate Cake below. We found it was best eaten 24+ hours after baking, and refrigerated. Leaving the cake to rest gave a soft but dense texture and incredibly rich flavour that is not too sweet.
Hazelnut Chocolate Cake
Serves: 14-16 (or 24 muffins)
Preparation: 15-20 minutes
Cook Time: 30-45 minutes
Note: This cake is best made the night before you wish to serve it. I found this cake much nicer 24 hours after baking and rested in the refrigerator.
☆ 4 flax eggs (4 tbsp flaxseed meal + 10 tbsp water)
☆ 1 cup unsweetened almond milk
☆ 1 1/2 tsp apple cider vinegar
☆ 3 tsp baking soda
☆ 2/3 cup maple syrup (honey if not vegan or other desired liquid sweetener)
☆ 2/3 cup coconut sugar
☆ 1/2 cup melted coconut oil
☆ 1 tsp pure vanilla extract
☆ 2 cups apple or pear puree (make your own: peal and cube fruit, boil until soft, drain an blend)
☆ 1/2 tsp sea salt
☆ 1 cup unsweetened cocoa powder - we use dutch cocoa powder for its intense flavour and dark colour.
☆ 1 cup hazelnut meal
☆ 2 cups gluten free flour
☆ 160g Loving Earth Hazelnut Chocolate (2 blocks) or any other chocolate of choice
☆ 400ml Coconut Cream
☆ 2 tbsp cocoa powder
Preheat oven to 175 degrees celsius and oil, butter or line with baking paper two 20cm round spring form cake pans (or line 24 muffin tins with paper liners).
Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add baking soda to the almond milk vinegar mixture and stir.
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
Add cocoa powder, hazelnut meal, and gluten free flour. Beat/whisk to combine. If the batter appears too thick, add a touch more almond milk. The batter should be semi-thick and pourable.
Divide batter evenly between cake pans (if making muffin there should be enough for roughly 24 filling muffins, 3/4 full).
Bake cake for 35-45 minutes or more (muffins 30-35 minutes) or until a toothpick inserted into the center comes out clean and the top appears dry. Time will vary if using a smaller cake tin or ingredients are subbed.
Let rest in the tin for 15-20 minutes, then carefully remove from tins and place onto cooling racks. Let cool completely before placing in the fridge for icing. For Ganace:
Pour your coconut cream into a small-medium sized saucepan and allow to heat until almost at simmering point.
Once the coconut cream is heated add in the chocolate, breaking it into pieces as you add.
Cover with a lid and leave for 2-3 minutes. If using regular chocolate, allow to sit for 5 minutes.
With a whisk, beat vigourisly until smooth and shinny.
Taste test and add in the cocoa powder for a deeper chocolate flavour.
Transfer to the fridge and allow to set overnight. To decorate:
Add a generous layer of the ganache to the top of the bottom layer. Place the second cake/top layer over and carefully add another generous layer of ganache. Add the rest to the sides and smooth over using a butter knife.
Dress with crushed hazelnuts or chocolate shavings.
Place in the fridge and remove 15 minutes before serving.
Refridgeration is not necessary although it will help preserve the cake for a few extra days. I found the texture of the cake to also be much nicer when refrigerated.
Adapted recipe from Minimalist Baker.