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Chocolate Cake, the one that can not miss any party, whether from adults or children. It is the cake that is always the center of all attentions. I dare to say that it is in the top 5 of the favorite cakes in the world, if not the top 3! Some people like it sweeter, others more bitter, but all that matters is that it needs to be rich in chocolate and make us want a second slice.
The history of the chocolate cake started back in 1764, when it was discovered that grinding cocoa beans between heavy stones produced a powder that today we call of cocoa powder, and obviously this cocoa powder could turn into chocolate.
But the first chocolate cake recipe that has been found so far, appeared on a Eliza Leslie´s cookbook, an American cookbook author of 19th century, in 1847. It was not exactly what we now call of chocolate cake because Leslie’s recipe had only chopped chocolate pieces added to a regular sponge cake, but obviously it was a success! Who doesn’t like to find pieces of chopped chocolate inside cakes?
It was in the 1920s that chocolate cake became super popular and large companies began to sell the beloved cake ready-to-eat. In 1947, the Betty Crocker brand also launched a mixture of instant chocolate cake that made life easier for everyone, including for those who had no talent for cooking.
The chocolate cake is so special and adored worldwide, that at the end of the 20th century the World Chocolate Cake Day was instituted, which is celebrated on January 27th, in a clear tribute to the cake that most makes people happy!
EASY | CHOCOLATY | DELICIOUS | INTENSE | NOT TOO SWEET | SPECIAL | FESTIVE
The Chocolate Hazelnut Cake recipe that I share with you today is not a common recipe. If you expect a very sweet cake this is not definitely the recipe. It is an adult cake, a cake with a refined and elegant flavor, for those who appreciate chocolate in its 70% cocoa version. Those that you can eat more than a slice in a row, and still want more!
However it is super simple to make! You know that I am a fan of simple cuisine and without big complications.
The ganache and filling bring the perfect mix between hazelnut and chocolate that we all love, and make this cake something DIVINE!
To make the cake just mix everything, take it to the oven and you’re done! Ganache is made with only 3 ingredients and is ultra simple!
Seriously, for you who don’t know anything about cooking, throw yourself at this recipe because it will certainly go well, and you will be surprised by your sudden cooking skills!
This is another suggestion for your Christmas table, because a chocolate cake can never miss.
CAKE
3 cups of whole spelt flour
2/3 cup of raw cacao powder
1 cup and ½ of yellow sugar
2 tsp of baking soda
1 pinch of salt
3 tsp of instant coffee
2 cups of unsweetened soy milk
2 tbsp of apple cider vinegar
2/3 cup of olive oil
GANACHE AND FILLING
200gr of 70% cacao cooking chocolate
½ cup of unsweetened soy milk
½ cup of hazelnut butter
CAKE
3 cups of whole spelt flour
2/3 cup of raw cacao powder
1 cup and ½ of yellow sugar
2 tsp of baking soda
1 pinch of salt
3 tsp of instant coffee
2 cups of unsweetened soy milk
2 tbsp of apple cider vinegar
2/3 cup of olive oil
GANACHE AND FILLING
200gr of 70% cacao cooking chocolate
½ cup of unsweetened soy milk
½ cup of hazelnut butter
1- Preheat the oven to 180°C (356°F) and prepare 2 round cake pans of about 20cm. You can grease the pan with coconut oil or butter and dust with a little bit of cocoa powder or you can use parchment paper to line the entire pan.
2- Put all the dry ingredients in a bowl whisk.
3- In another bowl add the soy milk and the apple cider vinegar and whisk vigorously until a foam forms on the surface. Then add the oil and stir well again to combine.
4- Mix the wet with the dry ingredients and stir well, until you get a homogeneous result.
5- Divide the batter evenly between the two prepared cake pans.
6- Take it to the oven for about 25 minutes or until you stick a toothpick in the center and it comes out clean. Do not let overcook, you don´t want your cake too dry.
7- Once baked, remove the cake from the oven and let it cool completely.
8- When the cake is completely cold, cut each one in half to fill. Once you have completed this step it is time to make the ganache, which must be warm so you can fill and cover the whole cake before it becoming cold and harder to work with.
9- To make the ganache you just need break the chocolate into pieces, place it a small ceramic bowl and melt it in a water bath with the soy milk. When it is completely melted add the hazelnut butter and stir to combine.
10- Place a first layer of cake on the serving plate you chose and with a spoon add a layer of ganache on top. Spread well to cover the entire cake area. Repeat the process until you reach the end. Finally, cover the entire outside of the cake with ganache.
11- When serving, you can also drizzle a generous amount of hazelnut butter on top of each slice!
1- Preheat the oven to 180°C (356°F) and prepare 2 round cake pans of about 20cm. You can grease the pan with coconut oil or butter and dust with a little bit of cocoa powder or you can use parchment paper to line the entire pan.
2- Put all the dry ingredients in a bowl whisk.
3- In another bowl add the soy milk and the apple cider vinegar and whisk vigorously until a foam forms on the surface. Then add the oil and stir well again to combine.
4- Mix the wet with the dry ingredients and stir well, until you get a homogeneous result.
5- Divide the batter evenly between the two prepared cake pans.
6- Take it to the oven for about 25 minutes or until you stick a toothpick in the center and it comes out clean. Do not let overcook, you don´t want your cake too dry.
7- Once baked, remove the cake from the oven and let it cool completely.
8- When the cake is completely cold, cut each one in half to fill. Once you have completed this step it is time to make the ganache, which must be warm so you can fill and cover the whole cake before it becoming cold and harder to work with.
9- To make the ganache you just need break the chocolate into pieces, place it a small ceramic bowl and melt it in a water bath with the soy milk. When it is completely melted add the hazelnut butter and stir to combine.
10- Place a first layer of cake on the serving plate you chose and with a spoon add a layer of ganache on top. Spread well to cover the entire cake area. Repeat the process until you reach the end. Finally, cover the entire outside of the cake with ganache.
11- When serving, you can also drizzle a generous amount of hazelnut butter on top of each slice!
* You can replace the hazelnut butter for any other nut butter of your choice.
* You can substitute the spelt flour for whole wheat flour or normal wheat flour.
* You can replace the hazelnut butter for any other nut butter of your choice.
* You can substitute the spelt flour for whole wheat flour or normal wheat flour.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!