Prepare to be transported to a world of decadent chocolate bliss with this show-stopping Chocolate Wrapped Hazelnut Cake! Imagine cutting into a rich, moist chocolate cake studded with crunchy hazelnuts, then watching as a luxurious dark chocolate coating cascades dramatically over every inch of the dessert. This isn't just a cake - it's a culinary masterpiece that will make your taste buds dance and your dinner guests absolutely swoon with delight. Whether you're celebrating a special occasion or simply treating yourself to an extraordinary dessert, this French-inspired creation promises to be the most memorable sweet experience you'll have this year!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hazelnuts, chopped
- 1/2 cup butter, melted
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup dark chocolate for wrapping
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures a smooth, lump-free dry mixture.
- In a separate bowl, cream together the melted butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Gently fold in the chopped hazelnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, melt the dark chocolate using a double boiler or in short microwave bursts, stirring frequently to prevent burning.
- Once the cake is completely cool, place it on a wire rack set over a baking sheet to catch chocolate drips.
- Pour the melted chocolate over the cake, using an offset spatula to ensure even coverage, allowing the chocolate to drip down the sides.
- Carefully transfer the chocolate-wrapped cake to a serving platter, and refrigerate for 15-20 minutes to set the chocolate.
- Before serving, let the cake sit at room temperature for 10 minutes to soften the chocolate slightly.
- Garnish with additional chopped hazelnuts or a light dusting of cocoa powder if desired, and slice into 8 even servings.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve the most consistent cake texture.
- Chocolate Wrapping Technique: For a smooth chocolate coating, let the melted chocolate cool slightly before pouring to prevent it from becoming too thin.
- Hazelnut Preparation: Lightly toast the chopped hazelnuts before adding them to the batter to enhance their nutty flavor and add extra depth to the cake.
- Even Baking: Rotate the cake pan halfway through baking to ensure uniform cooking and prevent uneven browning.
- Cooling is Crucial: Allow the cake to cool completely before applying the chocolate wrap to prevent melting and ensure a clean, crisp chocolate coating.
- Storage Tip: Store the cake in a cool, dry place and consume within 3-4 days for optimal freshness and flavor.
Nutrition Facts
Calories: 375kcal
Carbohydrates: 53g
Protein: 7g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 83mg
