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Before you jump to Caramel & Hazelnut Chocolate Fudge Cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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We hope you got insight from reading it, now let’s go back to caramel & hazelnut chocolate fudge cake recipe. You can cook caramel & hazelnut chocolate fudge cake using 21 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Caramel & Hazelnut Chocolate Fudge Cake:
- Use For the Cake
- Provide 60 g Cocoa Powder
- Take 125 g Dark Muscavado Sugar
- Prepare 310 ml Boiling Water
- Get 155 g unsalted butter, softened
- You need 185 g Caster Sugar
- Prepare 280 g plain flour
- Use 1/2 heaped tsp Bicarbonate of Soda
- Prepare 1/2 heaped tsp Baking Powder
- Provide 2 1/2 tsp Vanilla Extract
- Provide 2 very large eggs
- Prepare 75 g chopped hazlenuts
- Prepare For the Frosting
- Provide 155 ml water
- Prepare 37 g Dark Muscavado Sugar
- Use 218 g unsalted butter, cubed
- Get 375 g best quality dark chocolate
- You need To decorate
- Get 9-10 Ferrero Rocher
- You need Salted Caramel Sauce
- Prepare Whole Hazlenuts
Instructions to make Caramel & Hazelnut Chocolate Fudge Cake:
- Preheat the oven to 160 degrees fan. Grease and line with baking parchment 3 x 7inch sandwich tins.
- Put the cocoa powder and muscavado sugar into a bowl and whisk in the boiling water until fully incorporated. Set aside to cool.
- Cream/beat the butter and caster sugar together in a bowl with a free standing mixer or electric whisk. Do this for around 10 minutes until pale and fluffy. Add the vanilla extract and drop the eggs in 1 at a time, beating for at least 2 minutes for each one.
- Sift in the flour, baking powder and bicarbonate of soda and fold in gently until fully incorporated. Slowly and gradually fold in the cocoa mixture. Finally, fold in the chopped hazelnuts.
- Divide the mixture between the 3 tins and bake in the centre of the oven for 25-30 minutes.
- When the cakes are out of the oven, place them onto a wire rack to cool and get started on the frosting.
- For the frosting: put the water, sugar and butter into a pan over a low heat to melt and fully dissolve the sugar. Bring this to a bubble and take off the heat. Leave off the heat for 30 seconds before pouring in the chopped chocolate. Give it a swirl to get it al to melt. Leave for 1 minute before whisky gently until smooth and glossy. Give a whisk every now and then for the next hour while it cools.
- Place one of the cooled cake sponges onto a cake board, spread a few TBSP of salted caramel sauce over the cake, then spread over a few TBSP of chocolate frosting. Place the second sponge on top and repress the caramel/frosting process. Place the final sponge on top and cover with just the chocolate frosting. Use a spatula to cover the whole cake.
WATCH NOW: Why Do These Words Have Different Pronunciations? Caramel is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons. Find more ways to say caramel, along with related words, antonyms and example phrases at Thesaurus.com, the world's most trusted free thesaurus. From salted caramel cheesecake and caramel apples, to easy caramel sauce and caramel popcorn, find yummy recipes for all things caramel.
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