1950’s Chocolate Hazelnut Cake Recipe

1950’s Chocolate Hazelnut Cake Recipe

Ingredients:

For the batter:

• 200g dark chocolate couverture (7 oz, 50% cocoa)
• 60ml canola oil (¼ cup)
• 175g wheat flour (1⅓ cups + 2 tbsp)
• 25g cornstarch (3 tbsp + 1 tsp)
• 100g mixed hazelnut kernels (3.5 oz)
• 10g sifted cocoa powder (2 tbsp + 1 tsp)
• 1 tsp baking powder
• 1 tsp baking soda
• 150g butter (5.3 oz), room temp.
• 175g sugar (¾ cup + 2 tbsp)
• 1 tsp vanilla sugar
• Pinch of salt
• 5 eggs (size M)
• 500g red currant jelly (1⅓ cups + 2 tbsp)

For the chocolate cream:

• 140g whipping cream (½ cup + 1 tbsp, 30% fat)
• 140g dark chocolate couverture (5 oz, 50% cocoa)

Instructions:

1. Melt chocolate and oil, then let cool.
2. Combine flour, cornstarch, hazelnuts, cocoa, baking powder, and baking soda.
3. In another bowl, beat butter, sugar, vanilla sugar, and salt until creamy. Add eggs one by one.
4. Stir in melted chocolate mixture.
5. Fold in dry ingredients until well mixed.
6. Bake in preheated oven (180°C/356°F top/bottom heat or 160°C/320°F convection) for 40 mins.
7. Cool, then spread red currant jelly on top.

For the chocolate cream:

1. Heat whipping cream, add dark chocolate, and stir until smooth.
2. Spread over the cake.
3.  Enjoy your decadent 1950’s treat!