Traditionally we spend New Years Eve in New Zealand. One of my dearest friends hosts a fabulous relaxed, Kiwi style party and I am responsible for dessert…
We stayed in Zurich for this New Years Eve but the baking genes wouldn’t rest and so I made this cake which would have been what I made for everyone back in New Zealand where we there… Sharing the recipe now so everyone can make it for themselves – pictures of your end results welcome – smile!
Simple to make and believe it or not it tastes even better than it looks. Keep scrolling for the recipe of my “Dreamy Chocolate Cake with Cinnamon and Hazelnuts”.
Dreamy Chocolate Cake with Cinnamon and Hazelnuts
Preheat oven to 180° C and line a 20cm round baking tin with paper.
- 200g Dark chocolate
- 250g Butter
- 200g Sugar
- 1 Packet vanilla sugar
- 1tsp Cinnamon
- Pinch of salt and 4 Eggs
- 150g Sour cream
- 200g Flour
- 1tsp Baking powder
Melt the chocolate over a pot of simmering water.
Cream together the butter, sugar, vanilla sugar, cinnamon. Then slowly add the melted chocolate to combine.
Add eggs, flour and baking powder. Mixing well to combine.
Pour into prepared baking tin and bake at 180°C for approximately 55 minutes.
Take out of oven and cool completely before adding the fillings.
For the fillings:
- 200g Dark chocolate
- 150g Butter
- 1tsp Maple syrup
- 50g Ground hazelnits
- 75g Cherry jam
Melt the chocolate and butter together over a pot of simmering water.
Then add the maple syrup and divide the mixture in two.
Add the hazelnuts to one half of the mixture and leave to cool.
Once the cake is cool slice twice horizontally, creating three equal layers.
Spread the cherry jam over the bottom layer and then place a slice of cake on top.
Next spread the chocolate hazelnut mixture over that layer and then carefully place the top layer of cake on top of this.
Spread the remaining chocolate mixture over the top and sides of the cake.
For the final touches I like to sprinkle a few ground hazel nuts and powdered confectionary gold on top.
I like to turn the cake upside down before slicing so that the top layer is perfectly flat.
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nb: Recipe based on one in the recipe Advent calendar given to me by my dear daughter – thanks so much – smile!
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