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Stina Spiegelberg

Stina Spiegelberg

Chocolate Hazelnut Cake with Caramelized milk

Chocolate hazelnut cake with dulce de leche

A juicy chocolate-hazelnut base combined with delicately creamy caramel and a creamy filling… probably the best cake I’ve ever made! Can’t wait already? Haha, let’s dive in!

This recipe is:

  • super ultimate chocolaty
  • Must-have for caramel lovers
  • perfect for coffee and cake
  • vegan and purely plant-based
  • for cake lovers
  • a happy recipe
  • For kids and adults (of course!)
  • also for cake professionals

Makes a cake of 18cm in diameter.

Preparation time: 1 hour

Baking Time: 25 minutes

Cooling time: 1-hour

Preheat the oven to 180°C top/bottom heat.

Grease three 18cm springform pans.

Chocolate hazelnut cake with dulce de leche

In a mixing bowl, mix flour, starch, cocoa, sugar, baking powder, and spices. Add oil, quark, 150 mL of water, and apple cider vinegar and mix quickly by hand with a whisk. Divide the batter between three greased 18cm baking pans and bake for 25 minutes. 

Allow the chocolate bases to cool completely in the mold.

Meanwhile, prepare the dulce de leche (caramelized milk).

Caramelize the sugar in a saucepan over medium heat. Add the cream while it is still hot and dissolve it. If it does not dissolve completely, heat the cream again until a creamy caramel has formed.

For the cream filling, whip the cream until stiff. Mix the cream stabilizer and sugar in a cup, then whip into the cream. Season with a pinch of cinnamon.

Level the cake bases. Start stacking the layers over a cake stand, alternating between whipped cream and dulce de leche. Cover the cake with cream all over and chill for at least an hour. Decorate with chopped hazelnuts and chocolate before slicing. 

Enjoy bit by bit.

Enjoy the meal!

Chocolate hazelnut cake with dulce de leche
Chocolate hazelnut cake with dulce de leche

Chocolate Hazelnut Cake with Caramelized milk

STINA SPIEGELBERG
A juicy chocolate-hazelnut base combined with delicately creamy caramel and a creamy filling… probably the best cake I've ever made! Can’t wait already? Haha, let’s dive in!
Prep time 1 hr
Baking time 25 mins
Cooling Time 1 hr
Course Autumn, Chocolate, Sweets & Baking
Servings 1 Cake of 18 cm diameter

Ingredients
  

For the batter:

  • 225 g Wheat flour type 550
  • 120 g Sugar
  • 1 tbsp Cornstarch
  • 2 tbsp Cocoa
  • ¾ Pack baking powder
  • 1 pinch each of salt, vanilla, cinnamon
  • 90 g Vegetable oil
  • 300 g Soybean hazelnut quark
  • 150 mL Water
  • 2 tbsp Apple cider vinegar

For the dulce de leche (caramelized milk):

  • 150 g Sugar
  • 150 mL Oat cake

For the cream filling:

  • 400 g Vegan whipped cream
  • 2 Packs of cream stiffeners
  • 60 g Sugar
  • 1 pinch of cinnamon

Decoration:

  • Hazelnuts and Chocolate

Instructions
 

  • Preheat the oven to 180°C top/bottom heat.
  • Grease three 18cm springform pans.
  • In a mixing bowl, mix flour, starch, cocoa, sugar, baking powder, and spices.
  • Add oil, quark, 150 mL of water, and apple cider vinegar and mix quickly by hand with a whisk.
  • Divide the batter between three greased 18cm baking pans and bake for 25 minutes.
  • Allow the chocolate bases to cool completely in the mold.
  • Meanwhile, prepare the dulce de leche (caramelized milk).
  • Caramelize the sugar in a saucepan over medium heat.
  • Add the cream while it is still hot and dissolve it.
  • If it does not dissolve completely, heat the cream again until a creamy caramel has formed.
  • For the cream filling, whip the cream until stiff.
  • Mix the cream stabilizer and sugar in a cup, then whip into the cream.
  • Season with a pinch of cinnamon.
  • Level the cake bases.
  • Start stacking the layers over a cake stand, alternating between whipped cream and dulce de leche.
  • Cover the cake with cream all over and chill for at least an hour.
  • Decorate with chopped hazelnuts and chocolate before slicing.
Keyword Caramelized milk, Chocoholics, Chocolate, Chocolate cake, dulce de leche, vegan
Chocolate hazelnut cake with dulce de leche

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