Chocolate Hazelnut Cake with Caramelized milk
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!
Zutaten
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
Anleitung
- 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.