Another blog post and surprise, surprise I have another cake!
This is another one of my experimental recipes that I have been tinkering about in the kitchen with.
It's a gluten free cake and this time I'm using hazelnut meal as my base. It's a little dense, a little moist and every bit decadent.
Just a quick note here. I've received a few emails in the last few weeks asking if I was gluten intolerant. It seems that my baking adventures have taken a slight shift and some people were curious.
No I am not gluten intolerant. I just love experimenting with different ingredients. It's fun and it keeps me a little challenged in the kitchen. Plus, like I mentioned in my almond pancakes post, I like cooking for my friend who is gluten intolerant.
Now. Back to the cake...
It's not the first time though that I put together a cake featuring hazelnut and chocolate. I made this hazelnut and chocolate cake eons ago but this time I've obviously gone a different route.
As a lot of people will confess, chocolate and hazelnuts are the perfect marriage and I think a cake is a perfect expression of their love!
That chocolate icing is actually a beautiful combination of raw cacao, coconut oil and honey!
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It requires a little stint in the fridge to harden slightly but I swear I couldn't wait that long! I was licking the blender blades and spoons!
It's glossy, shiny and just "perfect" in my eyes!
If you plan on making this I'll offer a few tips and tricks that I've picked up along the way.
With any kind of nut flour it's always good to line your baking pans. Even if you're using a non stick type of one…I've learnt the hard way!
I made this in two 9 inch pans and it was obviously sandwiched together. I'm thinking perhaps you could try baking it in one and then slicing it in half. I have yet to do that but I might try it next time I make it.
It also likes to cling on to the cake cooling rack. I had to use a spatula to remove it to place it on the cake stand. It's nothing major but you have been warned.
I originally had planned on filling the centre with a vanilla and coconut whipped cream but for some reason the coconut cream turned into slop. So I improvised and added more of that divine chocolate icing.
That's not necessarily a bad thing, right?
📖 Recipe
Hazelnut Meal Chocolate Cake
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Conversions
Ingredients
DRY INGREDIENTS:
- 3 cups hazelnut meal
- 2 teaspoon baking powder
- 1 pinch salt
WET INGREDIENTS:
- 4 eggs
- ½ cup honey
- 1 tablespoon vanilla extract
- ¼ cup grapeseed oil, see note 1
FOR THE ICING:
- 1 cup cacao powder, raw
- ¾ cup honey
- 2 teaspoon water
- 1 teaspoon vanilla
- 1 pinch salt
- ½ cup coconut oil
Instructions
- Preheat your oven to 160 deg C and line and grease 2 x 9″ springform baking tins.
- Combine the dry ingredients in a large bowl and set aside.
- Combine the wet ingredients in a large jug and mix well.
- Pour the wet ingredients into the dry ones and mix well.
- Pour the hazelnut batter into the cake tins and cook for 30-35 mins, ensuring that a skewer inserted comes out clean. Allow to cool in the tin for 5 mins before removing then cool on a cake rack.
- Combine all the ingredients for the icing in a high-speed blender and blend until creamy, shiny and glossy. Place in the fridge for 10 mins before icing the centre, top and sides of the cake and serve immediately.
Peter's Tips →
- You can use any neutral flavoured oil
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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