Boozy Hazelnut Chocolate Cake

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Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan
Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan Boozy Hazelnut Chocolate Cake | The Vegan Cookie Fairy | #baking #cake #chocolate #hazelnut #vegan

Boozy Chocolate Hazelnut Cake

  • Servings: serves 10-12
  • Print

Ingredients
Cake

400g self-raising flour
100g Suma whole, raw hazelnuts
100g soft light brown sugar
a pinch of salt
1 chia egg (1 tbsp chia seeds + 3 tbsp water)
350ml Rude Health hazelnut milk
1 tsp apple cider vinegar
100g Montezuma 73% cook’s chocolate
150g vegan margarine/butter substitute
1 tsp vanilla extract

Boozy chocolate ganache
200g Montezuma 73% cook’s chocolate
Coconut cream from 1 can of coconut chilled overnight
2 tbsp Frangelico
Garnish
Suma whole, raw hazelnuts, to garnish
Instructions
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line and grease a round, springform tin measuring 20cm diameter (8 inches).
  2. Grind the hazelnuts to a fine powder in a food processor or blender. Don’t blend too long or they’ll turn to butter!
  3. Mix the chia seed egg in a small bowl and in another, larger, combine the hazelnut milk and apple cider vinegar. Set aside to curdle.
  4. Melt the vegan margarine in a small saucepan over medium heat. Add the couverture chocolate buttons and stir gently until evenly melted, then remove the pan from the heat.
  5. Combine the dry ingredients – flour, ground hazelnut and sugar – in a large (REALLY large) mixing bowl. Make a well in the centre. Slowly pour in the curdled hazelnut milk as you continuously stir with a spoon or spatula, then do the same for the chia seed egg and melted chocolate. Take care to scrape the bottom of the bowl to fold in every last bit of the dry ingredients.
  6. Pour the batter into the lined and greased cake tin and bake for 40-45 minutes.
  7. Meanwhile, prepare the filling: in a small saucepan over medium heat, gently warm up the milk and hazelnut butter. Add in the chocolate. When the chocolate starts to melt and ooze and into the milk and hazelnut butter, stir with a wooden spoon until dissolved. Set aside to cool a little.
  8. For the ganache, open the can of chilled coconut (do not shake it) and discard the water. Melt the remaining cream in a small saucepan over medium heat. Add the chocolate and stir with a wooden spoon to melt. Set aside to cool, then place in the fridge to set.
  9. When the cake is cooled, slice it in half using a bread knife. Careful lift the topmost part onto a plate. Spread the filling over the lower half, then sandwich the top half of the cake on top. When the ganache has set in the fridge (after approx. half and hour) cover the cake with it. I use a spoon to do this, but you could use a palette knife if you wish.
  10. Garnish with hazelnuts if you wish. Keep in the fridge for up to 3 days.
By Clémence Moulaert
Adapted from  Vegan Walnut Coffee Cake

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Love and cookies,

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Disclaimer: This post is sponsored by Suma Wholefoods. All opinions are my own. 

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