This rich, velvety chocolate cake is a true treat for any dessert lover, made even more special with the addition of crunchy hazelnut powder and a smooth chocolate coating. The secret lies in its fluffy, moist texture, perfectly balanced with the sweetness of milk chocolate and a subtle hint of vanilla. To top it off, this cake is adorned with cut chocolate candies, which add both texture and a burst of flavor. It’s a cake that not only satisfies your sweet tooth but also brings a playful, whimsical touch to your dessert table. Ideal for celebrations or when you simply want to indulge in something truly decadent.
Why You’ll Love This:
This cake is perfect for anyone who appreciates the combination of rich chocolate and crunchy hazelnuts. The texture is light and fluffy, thanks to the whipped eggs and sugar, while the hazelnut powder adds depth and a hint of nuttiness. You’ll love how the melted milk chocolate, combined with sunflower oil, creates a perfectly smooth and shiny coating that envelops the cake in a layer of indulgence. The addition of chocolate candies on top is not only visually appealing but also adds an extra element of fun and surprise with each bite. Whether for a birthday, special occasion, or simply to treat yourself, this cake is a surefire winner.
Perfect Occasion:
This cake is the ultimate dessert for any chocolate lover, making it perfect for birthdays, celebrations, or weekend gatherings with friends and family. Its elegant appearance, topped with chocolate candies, makes it a centerpiece-worthy dessert, ideal for parties or festive dinners. Whether served as a showstopper at a holiday meal or enjoyed as a comforting weekend treat, this cake’s combination of flavors and textures will leave your guests raving.
Decoration Tips:
To elevate the presentation of this already gorgeous cake, consider adding a drizzle of dark or white chocolate over the top for a striking contrast. You can also dust it lightly with cocoa powder or powdered sugar for a refined finish. For an extra festive touch, scatter a few whole or chopped hazelnuts around the base of the cake, adding both texture and beauty. If you want to make it extra special, arrange the chocolate candies in a decorative pattern or spell out a message on top for a personalized touch. The shiny, smooth chocolate glaze will serve as the perfect canvas for any creative embellishments.
Ingredients:
- 3 eggs
- 150g sugar
- 110g flour
- 40g hazelnut powder
- 1 packet baking powder (about 10-12g)
- 150g melted butter
- 350g milk chocolate
- 30g sunflower oil
- 1 teaspoon vanilla extract
- A handful of chocolate candies (cut in half)
Instructions:
- In a large mixing bowl, whisk together the eggs and sugar until light and frothy. Once well combined, pour in the melted butter and stir until smooth. Add the vanilla extract and mix thoroughly.
- In a separate bowl, sift together the flour, hazelnut powder, and baking powder. Gradually add this dry mixture to the egg mixture, stirring continuously until the batter becomes smooth and uniform.
- Grease and flour a 20cm cake pan to prevent sticking. Pour the prepared batter into the pan, ensuring an even surface. Preheat your oven to 165°C (325°F) and bake the cake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before proceeding to the next step. This ensures the chocolate coating will set properly and the cake will hold its shape.
- While the cake cools, melt the milk chocolate in short intervals of 15 seconds in the microwave, stirring between each interval until fully melted. Once melted, add the sunflower oil to the chocolate and stir well. The oil helps achieve a smoother, more fluid chocolate coating that will give the cake a beautiful finish.
- Cut the chocolate candies in half and dip the cut side of each piece into a bit of the melted chocolate. Arrange the candy halves on top of the cooled cake, pressing them gently into the surface.
- Refrigerate the cake for about 15 to 20 minutes to set the candies and ensure the chocolate hardens slightly.
- Place the cake on a wire rack, positioning a sheet of parchment paper underneath to catch any drips. Pour the remaining melted chocolate evenly over the cake, allowing it to cascade over the sides, fully covering the cake. Once coated, refrigerate the cake for at least 1 hour to allow the chocolate to set before slicing and serving.
Enjoy your beautifully coated, indulgent chocolate cake with its fun candy topping—a perfect treat for any occasion!
