Real Recipes From Real Home Cooks ®

betty's rich chocolate hazelnut cake

Recipe by
Betty Bramanis
Sydney

A rich chocolate cake that has hazelnut meal in it to keep it moist, dense and delicious! This recipe makes 3 round cakes for you to sandwich together with your choice of sweet fillings, some suggestions are listed at the end of the cooking directions. Note - to make this recipe gluten free, swap 3 cups of self raising flour for 3 cups and 4 tablespoons of gluten free flour and swap 1/2 cup of plain flour for 1/2 cup gluten free flour.

yield 16 -18
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For betty's rich chocolate hazelnut cake

  • 1 1/2 cups butter
  • 3 cups brown sugar
  • 2 cups milk
  • 1 cup cocoa (yes a full cup)
  • 1 ts bicarb
  • 3 cups self raising flour
  • 1/2 cup plain flour
  • 3/4 cup hazelnut meal
  • 5 eggs at room temp.
  • 1 tablespoon vanilla essence

How To Make betty's rich chocolate hazelnut cake

  • 1
    Place the butter, sugar, milk and cocoa in a large saucepan. Over a medium heat melt stir until the butter and sugar are melted. Bring just to the boil and add the bicarb. Remove from the heat and let cook slightly.
  • 2
    Pre-heat your oven to 180oC/375oF and well grease and line 3 x 20cm (8 inch) round cake tins.
  • 3
    In a large bowl, add the flours and hazelnut meal, stir well to combine. Add the slightly cooled chocolate mixture and vanilla, stir well. Add the eggs one at a time and beat well.
  • 4
    Divide the batter between the 3 tins equally and bake in the pre heated oven for 45-55 minutes, or until cooked when tested with a skewer.
  • 5
    Cool in the tins for 10 minutes and turn out on to a wire rack to cool completely.
  • 6
    Sandwich the cakes together with your choice of whipped cream, whipped cream and nutella blended together or a chocolate mousse filling.
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