Recipe of Perfect Caramel & Hazelnut Chocolate Fudge Cake

Caramel & Hazelnut Chocolate Fudge Cake
The consistency of caramel is pretty sticky and only becomes stickier as it gets warmed in your mouth. And salted caramel is one of the easiest recipes. This Homemade Caramel Sauce is to die for!

Caramel & Hazelnut Chocolate Fudge Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Caramel & Hazelnut Chocolate Fudge Cake is something which I’ve loved my whole life.

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, caramel & hazelnut chocolate fudge cake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

To begin with this particular recipe, we must prepare a few ingredients. You can cook caramel & hazelnut chocolate fudge cake using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Caramel & Hazelnut Chocolate Fudge Cake :

  1. Prepare of For the Cake.
  2. Make ready 60 g of Cocoa Powder.
  3. Get 125 g of Dark Muscavado Sugar.
  4. Get 310 ml of Boiling Water.
  5. Take 155 g of unsalted butter, softened.
  6. Get 185 g of Caster Sugar.
  7. Make ready 280 g of plain flour.
  8. Prepare 1/2 of heaped tsp Bicarbonate of Soda.
  9. Get 1/2 of heaped tsp Baking Powder.
  10. Take 2 1/2 tsp of Vanilla Extract.
  11. Prepare 2 of very large eggs.
  12. Make ready 75 g of chopped hazlenuts.
  13. Take of For the Frosting.
  14. Get 155 ml of water.
  15. Prepare 37 g of Dark Muscavado Sugar.
  16. Take 218 g of unsalted butter, cubed.
  17. Take 375 g of best quality dark chocolate.
  18. Prepare of To decorate.
  19. Make ready 9-10 of Ferrero Rocher.
  20. Take of Salted Caramel Sauce.
  21. Take of Whole Hazlenuts.
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Steps to make Caramel & Hazelnut Chocolate Fudge Cake :

  1. Preheat the oven to 160 degrees fan. Grease and line with baking parchment 3 x 7inch sandwich tins..
  2. Put the cocoa powder and muscavado sugar into a bowl and whisk in the boiling water until fully incorporated. Set aside to cool..
  3. Cream/beat the butter and caster sugar together in a bowl with a free standing mixer or electric whisk. Do this for around 10 minutes until pale and fluffy. Add the vanilla extract and drop the eggs in 1 at a time, beating for at least 2 minutes for each one..
  4. Sift in the flour, baking powder and bicarbonate of soda and fold in gently until fully incorporated. Slowly and gradually fold in the cocoa mixture. Finally, fold in the chopped hazelnuts..
  5. Divide the mixture between the 3 tins and bake in the centre of the oven for 25-30 minutes..
  6. When the cakes are out of the oven, place them onto a wire rack to cool and get started on the frosting..
  7. For the frosting: put the water, sugar and butter into a pan over a low heat to melt and fully dissolve the sugar. Bring this to a bubble and take off the heat. Leave off the heat for 30 seconds before pouring in the chopped chocolate. Give it a swirl to get it al to melt. Leave for 1 minute before whisky gently until smooth and glossy. Give a whisk every now and then for the next hour while it cools..
  8. Place one of the cooled cake sponges onto a cake board, spread a few TBSP of salted caramel sauce over the cake, then spread over a few TBSP of chocolate frosting. Place the second sponge on top and repress the caramel/frosting process. Place the final sponge on top and cover with just the chocolate frosting. Use a spatula to cover the whole cake..
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This opens in a new window. 'Crème Caramel'. An easy recipe for homemade caramel popcorn – made from a simple brown sugar caramel, and then baked. The best miso caramel recipe with step by step photo instructions. Home » Dessert » Miso Caramel Recipe みそキャラメル.

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