Rich, dark, and creamy, encased in a decorated dark chocolate collar with a hidden hazelnut cake layer in the middle. This chocolate and hazelnut celebration cake is quite simply chocolate heaven!
Do you love chocolate cake or know someone who does? Need a special celebration cake? Then this homemade cake has to be the perfect answer. It's a seriously good chocolate cake even if I say so myself.
It is a decadent celebration cake containing a lot of chocolate, so not a cake for everyday eating, but ideal for when you want to push the boat out and really spoil yourself or someone special. You could say it is the ultimate chocolate celebration cake!
I based the recipe on one I wrote for my What's cooking Chocolate cookbook some years ago. I haven't made it very often mainly because it is so rich. But, once in a while, I can't resist!
To give it a modern twist I substituted the plain chocolate collar with a pretty decorated one, which I made by using a chocolate transfer sheet.
Ingredients
- Butter – I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt.
- Caster Sugar – I use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined, It is a little more flavoursome with light caramel tones.
- Eggs – Medium
- Self-raising flour - For convenience, I use self-raising flour in a lot of my baking recipes. If you only have plain flour add 1 teaspoon baking powder per 100g (3½oz) plain flour. Self-raising flour in the US has a lower amount of baking powder than UK self-raising flour and contains added salt. So if you are based in the US, I suggest you use plain flour with baking powder to get the same results.
- Cocoa powder
- Dark chocolate – 52-70 % cocoa solids (see below)
- Hazelnuts – Blanched
- Double Cream – (US = heavy cream)
- Chocolate transfer sheet – see below
Chocolate transfer sheets?
Chocolate transfer sheets consist of acetate sheets with a design printed on them, made from coloured cocoa butter. They are easy to use and give a really professional finish.
As well as for cakes, you can use them to decorate desserts or to add a professional touch to your homemade chocolates.
If you haven't come across these before, check out specialist cake decorating shops and online.
Can I use something other than transfer sheets?
If you can't get hold of chocolate transfer sheets you can use plain food-grade acetate sheets for a simple plain collar. You can also use baking parchment as I did in my book but that gives a matt finish rather than the lovely shine you get when using acetate sheets.
You could, of course, leave it off altogether and leave the cake layers showing or just cover the sides with ganache.
Cook's Notes
When making a chocolate collar it is important to temper your chocolate which is really quite simple if you follow the steps in my chocolate tempering masterclass.
If you skip the tempering, the finish will be dull and the chocolate will not have the same snap.
Equipment
Apart from the chocolate transfer sheets the recipe doesn't not need any specialist equipment that a home bake would not have to hand. The cake is straightforward and easy to make.
- Cake tins – It requires two cake tins a deep and a shallow 20cm (8in) round cake tin. Although you can get away with just one deep tin if you cook the hazelnut cake after baking the chocolate cake.
- Electric whisk – use a hand held or stand mixer to make the cakes.
- Piping bag and nozzle – The ganache can be piped or spread with a palette knife to fill the cake. To finish the cake you will need a large piping bag fitted with a star nozzle to pipe the rosettes on top.
- Cake board – optional. A cake board is a great way to provide a stable base for your cake and make it easier to transport, alternatively it can be placed directly on a serving plate or cake stand.
Variations
Rich and dark or light and creamy
I have used a good quality plain chocolate with a cocoa solids content of 70% to make and decorate the cake. It's expensive but this is a special celebration cake, so if you can't push the boat out now when can you?
The result is a rich intense chocolate flavour but if you prefer your chocolate ganache not to be quite so dark and rich, use plain chocolate with a lower cocoa solid content. Bournville, for example, has around 52% cocoa solids, and will still taste amazing!
And if you are really not a dark chocolate fan, use milk chocolate for the ganache and /or the collar but do still use dark chocolate in the cake itself.
Change the middle Layer
This is not the typical chocolate hazelnut combination, as rather than an amalgamation of the two flavours in the cake, I have opted for a distinct hazelnut layer in the middle. It adds visual interest to the cake when cut as well as a great flavour combination.
However, you can change the flavour of the middle layer for another variation.
Replace the hazelnuts with ground almonds or use 125 g (4oz) flour and add the finely grated zest of 1 orange plus 2 tablespoons of orange juice for a fabulous chocolate orange combination.
Method
The cakes are made by the creaming method which requires the beating together of butter and sugar (creaming) before beating in the eggs and folding in the flour and any flavouring ingredients.
If you are new to baking and unfamiliar with this method check out How to make a perfect Victoria Sandwich cake for lots of hints and tips.
The chocolate cake layers are made with the addition of cocoa and melted chocolate and is baked in a deep tin.
After baking and cooling, the cake is then split into two layers.
The hazelnut layer is made with the addition of finely chopped toasted hazelnuts. This is baked in a shallow baking tin of the same width.
Assembling the chocolate celebration cake step by step
1 Place the chocolate in a bowl.Heat the cream until almost boiling then pour over chocolate, stir.
2 Continue stirring until the chocolate melts and combines with the cream to produce a smooth ganache.
3 Whisk the chocolate ganache until cool.
4 Continue whisking until thick enough to pipe.
5 Spread or pipe over the sponge layers sandwiching the hazelnut cake in the middle.
6 Spread a thin layer of ganache all over the sides of the cake to cover completely.
7 Spoon the remaining ganache into a piping fitted with a star nozzle and pipe swirls of ganache on top of the cake.
8 Spread tempered chocolate over the transfer sheet, to completely cover making sure you go right up to the edges.
9 Carefully place the chocolate transfer sheet around the cake.
10 Allow to set fully before carefully removing the transfer sheets.
Store
Ideally, serve on the day of completion.
However once made and decorated the cake will last about 4 days. Place in an airtight container and store in the fridge or a cool place.
The undecorated cake layers can be kept wrapped in an airtight tin for up to 4 days before consumption. Or freeze for up to 3 months.
The ganache can be kept in the refrigerator for up to 4 days before consumption.
Planning and Timing
When making a cake for a special occasion, you'll need to plan ahead and make sure you have enough time to make, bake and decorate the cake. This cake is relatively quick to decorate but you will need to allow plenty of time for the cake to cool and the chocolate to fully set.
If transporting the cake it is a good idea to leave the acetate sheet on the cake until you get to the venue. It will also make it easier to transfer the cake to the serving plate or stand without getting fingerprints on the chocolate.
How to Serve
Chocolate is best served at room temperature and this cake is no exception. So if you have chilled the cake allow it to come slowly to a coolish room temperature before cutting and serving.
Avoid cooling and warming the cake repeatedly as this can cause the chocolate collar to bloom which will spoil the appearance.
As with any celebration cake, presentation is important. This cake will look most spectacular on a cake stand which will lift it up to make it a spectacular centre piece.
Chocolate Celebration Cake
Equipment
- 20cm (8in) deep springform cake tin
- 20cm (8in) round shallow cake tin
- Electric hand whisk
- food processor optional
- large piping bag
- star nozzle
- palete knife
Ingredients
for the chocolate cake
- 200 g (7oz) butter
- 200 g (7oz) golden caster sugar
- 4 medium eggs
- 225 g (8oz) self-raising flour
- 2 tablespoons cocoa powder
- 50 g (2oz) dark chocolate, melted
for the hazelnut cake
- 100 g (3½oz) butter
- 100 g (3½oz) golden caster sugar
- 2 medium eggs
- 100 g (3½oz) self-raising flour
- 50 g (2oz) toasted hazelnuts finely chopped
for the ganache
- 500 g (1lb 2oz) plain chocolate
- 600 ml (1pt) double cream
to finish
- about 175 g (6oz) plain chocolate, tempered
- chocolate transfer sheets See body of post for details
Instructions
- Preheat the oven to 180℃ /160℃ fan/gas mark 4. Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 5.Lightly grease and line the base of a 20cm (8in) deep springform cake tin and a 20cm (8in) sandwich tin.
To make the chocolate cake.
- Beat 200g (7oz) butter and 200g (7oz) sugar together until light and creamy. Add 4 eggs one at a time, beating well after each addition, add 2 tablespoons cocoa powder with the last egg.
- Sift in 225g (8oz) flour and fold in, then fold in 50g (2oz) melted chocolate.
- Pour into the spring form tin, level top, then make a slight dip in the centre. Bake for 50 minutes – 1 hour or until springy to the touch.
Make the hazelnut cake.
- Beat 100g (3½oz) butter and 100g (3½oz)sugar together until light and creamy. Add 2 eggs one at a time, beating well after each addition. Sift in the 100g (3½oz) flour and fold in, along with 50g (2oz) finely chopped toasted hazelnuts.
- Pour into the sandwich tin and spread level. Bake for 25–30 minutes or until springy to the touch.
- When the cakes are cooked allow to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
To make the ganache.
- Break 500g (1lb 2oz) chocolate into small pieces and place in a heatproof bowl. Heat 600ml (1pt) cream in a saucepan until almost boiling, then pour onto the chocolate, stirring. Continue to stir until all the chocolate has melted and combined with the cream.
- Whisk until the ganache is cool and thick enough to pipe.
To assemble the cake.
- Split the chocolate cake into two layers. Use about three-quarters of the ganache to sandwich the two chocolate cake layers together with the hazelnut cake in between.
- Spread ganache over the side of the cake and transfer the cake to a baking sheet or tray.
- Spoon the remaining ganache into a piping bag fitted with a star nozzle and pipe rosettes to completely cover the top of the cake.
To complete.
- Cut the transfer sheets into strips and long enough to go around the cakes. Temper about 175g (6oz) of chocolate by melting about ⅔ in a bowl slowly over a pan of gently simmering water. Then remove from the heat and stir in the remaining chocolate chopped into small pieces. Stir until melted. (Follow the link in post for more details on how to temper chocolate.)
- Spread the chocolate over the transfer sheets going right up to the edges, then carefully lift up and place around the edge of the cake. Allow the chocolate to set.
- Carefully remove the transfer sheets and carefully transfer the cake to a serving plate.
Notes
- You can cook the cakes in the oven at the same time but close the oven door quickly but gently when putting the hazelnut cake into the oven and again when removing.
- Chop the hazelnuts in a food processor to save time.
- The chocolate for the collar needs to be tempered to get a bright shiny finish and to have a good snap.
- Use plain acetate sheets or even baking parchment can be used to make the collar if you do not have chocolate transfer sheets (see body of the post for more details).
This recipe was previously published on Recipes Made Easy
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