CHOCOLATE HAZELNUT CAKE
Ingredients
For the cake:
200g wheat flour
50g cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
200g sugar
2 eggs
240ml milk
120ml vegetable oil
1 teaspoon vanilla extract
120ml hot water
100g chopped hazelnuts
For the chocolate coating:
100g dark chocolate (minimum 70% cocoa)
50ml single cream (whipping cream)
1 teaspoon butter
Whole hazelnuts for decoration
Preparation
1. Preheat the oven to 180°C (350°F). Grease a cake pan (preferably a long, loaf-type pan) with butter or oil and dust with flour.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a separate bowl, beat the sugar with the eggs until soft and fluffy. Add the milk, oil, and vanilla extract, and mix well.
4. Gradually fold the dry ingredients into the wet mixture, beating until well incorporated.
5. Add the chopped hazelnuts to the mixture and stir with a spatula.
6. Gradually add the hot water, continuing to mix until smooth and liquid.
7. Pour the batter into the pan and bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
9. While the cake cools, melt the dark chocolate in a heatproof container (you can do this in a bain-marie or in the microwave at 20-second intervals).
10. Add the single cream and butter to the melted chocolate and stir until the chocolate coating is soft and glossy.
11. Once the cake has cooled completely, pour the chocolate coating over the cake, covering it well.
12. Decorate with the whole hazelnuts on top.
13. Let stand for a few minutes for the coating to set, then cut into portions and enjoy.
