INDULGENT Chocolate and Hazelnut Cake! (Hungarian inspired!)
This ultra-indulgent Hungarian Hazelnut and Chocolate Layer Cake is an absolute treat!
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EPIC Ferrero Rocher Chocolate Cake| Eggless Nutella Cake Recipe | Best Chocolate Frosting Recipe
The first 500 people to use this link will get a 1 month free trial of Skillshare-
Here is an eggless Ferrero Rocher cake for each and every one of us to devour, indulge into, and enjoy! This cake has layers of a Nutella, milk chocolate ganache, and some Ferrero chocolate chunks. It’s silky smooth, decadent, and an absolute treat to make! #Eggless
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Written recipe -
Ingredients -
Cake base:
1 cup (285gms) yogurt
½ cup (100gms) caster sugar
2 tbsp (30ml) milk
3 tbsp (45ml) vegetable oil
2 tbsp (40gms) Nutella
1 + ½ cup (180gms) maida
1 tsp (3gms) baking soda
1 + ½ tsp (6gms) baking powder
Pinch of salt
¼ cup (35gms) chopped roasted hazelnuts
* NOTE- this recipe will give you 2 layers. I made double batches of cake batter and ganache to make a 4 layer cake
For ganache
1 + 1/2 cup (260gmr) milk chocolate
¾ cup (185gms) whipping cream
Product links -
Hazelnuts -
Nutella -
Milk Chocolate -
Turntable -
Piping bags -
Off set spatulas -
Mixing bowls -
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Hazelnut Chocolate Cake Recipe | Soft & Spongy Eggless Chocolate Cake
Eggless Hazelnut Chocolate Cake,Easy Chocolate Cake Recipe, Eggless and without Oven,eggless chocolate sponge , Chocolate Ganache Recipe
Another way to express your love to someone special. Enjoy this Eggless Hazelnut Chocolate Cake made with whipped cream, nuts, Ferrero Rocher, Chocolate Ganache and lots of love.
You can order all recipe ingredients from here for home delivery :
Ingredients :
1/2 cup milk
3 tbs milk (room temperature)
1 tbs lime juice
1/4th cup oil (any odourless)
1/2 tsp vanilla essence
1/2 cup powder sugar
3/4th cup all purpose flour (PLEASE IGNORE THE MEASUREMENT IN VIDEO WHICH SAYS 1/3rd CUP, IT’s 3/4th CUP) from which you remove 1 tbs Maida and add 1 tbs cocoa powder
1 tbs cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp coffee powder
1/2 cup icing sugar
A pinch of salt
100 gm dark chocolate
100 gm fresh cream
1 cup whipping cream (after whipping will become 1.5-2 cup)
Some hazelnut spread
150 gm dry roasted chopped hazelnut
Some dry roasted sliced almonds
Method :
To Make Eggless Chocolate Sponge Cake :
Take a small bowl, add 1/2 cup milk with room temperature add 1 tbs lime juice, mix it and leave for 5 mins to curdle milk.
Take a mixing bowl, add 1/4th cup oil (any odourless)
Add 1/2 tsp vanilla essence
Add 2 tbs milk
Add 1/2 cup powder sugar and mix it well
Place food strainer in it, add 3/4th cup all purpose flour (remove 1 tbs aside)
Add 1 tbs cocoa powder
Add 1/2 tsp baking powder
Add 1/4 tsp baking soda
Add 1/2 tsp coffee powder and seive.
Add milk and lime mixture
Add 1 tbs milk, mix it well with the help of hand whisker.
Further take 4 inch round shape cake mould, place a butter paper on it greased with oil.
Pour the mixture in it
Pre heat oven for 10 mins at 180⁰
Place cake mould in the oven and bake it for 20-25 mins
(To bake it on stove pre heat pan, make a salt layer and place a food strainer it it then bake for 30-35 mins)
Once the cake is baked, rest it for 2 hours and then remove from the mould (insert knife from the sides, clear the sides of the cake and demould it on a plate)
To level the cake, slice the top off with the help of knife.
To Make Ganache :
Take a mixing bowl, add 100 gm dark chocolate
Add 100 gm fresh cream and melt in oven/on stove, mix it well.
To Make Cake Icing :
Place sponge cake on turn table in a plate, put knife in the middle of the cake and move turn table round, cut it from the sides first and then from the center.
Then add some whipped cream with the help of spoon in the middle of the plate.
(Take 1 cup whipping cream, whip it well until it expands and turns double the quantity).
Keep upper part of the cake in plate upside down
Brush some water on it
Further mix ganache and whipped cream with the help of whisker to make chocolate cream.
Add a layer of chocolate cream on cake
Add a spoonful of hazelnut spread
(Take 150 gm dry roasted chopped hazelnut and some dry roasted sliced almonds/you can add dry fruits as per your choice)
Add some chopped dry fruits
Further place vanilla sponge on it (optional)
Add a layer of chocolate cream on cake
Add a spoonful of hazelnut spread
Add some chopped dry fruits
Now place base of chocolate sponge keeping downside up, add some drops of water on top.
Cover the cake with chocolate cream
Stick some dry fruits on the wall of cake
Further put chocolate cream in a piping bag and place a star shape nozzle on it.
Keep adding cream drops on the cake
Put hazelnut chocolate on top
And then enjoy your Deliciously Yummy Hazelnut & Chocolate Cake!!!
Love M #ChefMeghna #cakes #Cakes #BakingCake #FerreroRocherCake #HazelnutChocolateCake #Chocolate #Ganache #recipe #recipes #tasty #MumbaiFoodBlogger #MumbaiFoodies #DelhiFoodies #kolkatafoodie #Foodies #food #suratfoodie #Foodies #quickrecipes #fusionfood #eggless #yummy #yummyfood #craving #ChocolateCake #FerreroRocher #CakeLovers #Christmas #MerryChristmas
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컵 계량 / 헤이즐넛 초콜릿 케이크 / Hazelnut Chocolate Mousse Cake Recipe / Ferrero Rocher Cake
안녕하세요.
분 베이크입니다.
오늘은 귀여운 반달 모양의 헤이즐넛 초콜릿 롤 케이크를 만들어 봤어요.
사실, 이 케이크는 롤 케이크와 무스 케이크의 중간 그 어딘가 쯤에 있어요.
평소 롤케이크를 말 때의 긴장감 때문에 망설였던 분들은 실패 없이 만들 수 있을 거 같아요.
제가 좋아하는 헤이즐넛으로 프랄린을 만들었는데요.
이 방법이 더 만들기 쉬웠던 거 같아요.
저번엔 카라멜이 냄비에 금방 굳어서 떼어내게 힘이 들었거든요..
프랄린 [ praline ]이란?
설탕에 졸인 견과류, 또는 견과류·술·버터 등으로 속을 채운 벨기에식 초콜릿을 가리키는 말이에요.
프랑스에서는 아몬드, 헤이즐넛 등 견과류에 캐러멜화한 설탕을 입혀 만든 것을 프랄린이라고 부릅니다.
17세기 프랑스에서 외교관을 지낸 설탕제조업자였던 세자르 드 슈와즐 뒤 플레시 프랄린(César de Choiseul du Plessis-Praslin, 1598-1675) 백작의 요리사가 만들었고, 백작의 이름으로부터 프랄린이라는 명칭이 비롯되었다고 알려져 있습니다.
프랄린은 케이크, 페이스트리, 아이스크림의 재료로 사용되며, 가루를 내어 초콜릿에 넣기도 합니다.
우리가 아주 좋아하는 페레로 로쉐..맛~~
집에서 만들어 봐요.
그리고 마스카포네 다크 초콜릿 무스는 부드럽고 깊은 풍미가 최고였어요.
이 케이크는 정말 에스프레소와 딱 어울리는 케이크랍니다,
안에 들어있는 두 종류의 무스는 아이스크림과도 같아서 살짝 얼려 먹어도 맛이 좋아요~
부드러운 초콜릿과 헤이즐넛의 만남~
그럼 여러분도 같이 만들어 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #chocolatecake #hazelnutcake
♥ 데코레이션용 데이지 꽃장식 만들기
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● Ingredients
● 케이크 완성 사이즈 ( 14cm*9cm *5cm , 2개 )
● 초코 스펀지 케이크
( 몰드 29cm *38cm )
달걀 4
설탕 100g (1/2컵 )
꿀 15g ( 2 tsp )
소금 한 꼬집
바닐라 익스트랙 5ml ( 1 tsp )
박력분 90g ( 1/2 컵+ 2 Tbsp )
베이킹 파우더 1/2 tsp
코코아 가루 15g ( 2 Tbsp + 1 tsp )
우유 35g ( 2 Tbsp+ 1 tsp )
무염버터 30g ( 2 Tbsp )
●앙글레이즈 소스
노른자 2
설탕 25g ( 2 Tbsp )
우유 70g ( 1/4 컵+ 2 tsp )
바닐라 3ml
● 카라멜 헤이즐넛 무스
밀크 초콜릿 10g ( 1 Tbsp )
헤이즐넛 프랄린 30g ( 1/4 컵 )
앙글레이즈 소스 50g
가루 젤라틴 2g ( 1/2 tsp )
물 10g ( 2 tsp )
헤비 크림 (50% 휘핑함) 75g ( 3 Tbsp+ 1 tsp )
● 마스카포네 다크 초콜릿 무스
다크 초콜릿 80g ( 1/2 컵 )
마스카포네 45g ( 3 Tbsp + 1/2 Tbsp )
앙글레이즈 소스 70g
가루 젤라틴 3g ( 1tsp )
물 15g ( 1 Tbsp )
헤비 크림 160g ( 1/2 컵 + 3 Tbsp )
● 시럽
물 50g ( 3 Tbsp + 1 tsp )
설탕 35g ( 2 Tbsp + 2 tsp )
네그리타 다크 럼 5ml ( 1 tsp )
저는 “올리커”라는 곳에서 구입해서 사용하고 있는데요.
가끔 제게 리큐어 어디서 구입하는지 질문하시는 분들이 계셔서 링크 남깁니다.
* 올리커 인스타그램:
● 반짝이는 미러 글레이즈
물 50g ( 3 Tbsp + 1 tsp )
설탕 100g ( 1/2컵 )
물엿 100g ( 1/2컵 + 2 tsp )
가당 연유 65g ( 4 Tbsp + 1 tsp )
가루 젤라틴 8g ( 1 Tbsp )
+ 물 40g )
다크 초콜릿 100g ( 1/2 컵 + 2 Tbsp )
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
**BGM--
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Moist Chocolate Hazelnut Cake / Nutty Cooking
Easy and Delicious Chocolate Hazelnut Cake. A moist chocolate praline flavoured cake. A great way to use any left over pulp from nut mylks. We have used hazelnut pulp but any nut can be used.
#cake, #chocolate, #hazelnut, #chocolatehazelnut, #quick, #easy, #glutenfree, #tasty, #delicious, #healthy, #howto, #howtomake, #howtomake chocolatehazelnutcake, #dairyfree, #sugarfree, #vegetarian, #hazelnutcake, #nuttyCooking, #chocolatehazelnut recipe, #moist, #fluffy, #hazelnutpulp, #onebowlcake
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Austrian Chocolate Hazelnut Cake Grandma’s Recipe
Chocolate Hazelnut Cake Grandma’s Recipe
Full recipe below ⬇️
Who doesn’t like chocolate cake? Everyone loves chocolate cake and now you can make it the way my grandma did when she was a baker. In this easy to make recipe, I will not only show you how to make chocolate cake but also the technique in making the special chocolate cream. Serve with your favorite coffee, tea or espresso. Enjoy from my family to yours!
Ingredients:
2 & 1/2 cups of flour
1 cup cocoa powder
2 teaspoons of baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of granulated sugar
1 cup of brown sugar (dark)
1 cup of butter
4 medium eggs
1 teaspoon of vanilla extract
2 cups of buttermilk
200g of bittersweet chocolate
1 tablespoon of ground coffee
1 cup of roasted hazelnuts
Chocolate Cream*
425g of semi or bittersweet chocolate
2 cups of whipped cream
35% scalded
* Double portions if you desire more cream
Instructions:
1.For your dry mixture, mix together in a bowl; flour, cocoa powder, baking soda, baking powder and salt.
2.Sift the flour, cocoa powder, baking powder and salt into a separate large mixing bowl. Introduce a cup of brown sugar and white granulated sugar and mix. Add butter (room temperature) to the dry mixture and mix until the result is a crumbly texture. Add 1 tablespoon of freshly ground coffee to enhance the flavor.
3.For your liquid mixture, add 2 cups of buttermilk and 4 eggs in a separate container with 1 teaspoon of vanilla extract along with1 teaspoon of either rum extract or hazelnut extract. Introduce the wet mixture with your dry mixture. If your batter still feels thick, add ¼ cup of buttermilk and continue to mix.
4.Add 1 cup of melted semi-sweet or bittersweet chocolate to mixture.
Divide your mixture in two parts and place each part in your spring form pan. Pre heat oven to 350F and bake for approx 35-40 minutes. Cut each cakes in half. See video instructions
5.For your cream, add 2 cups of scalded whipping cream (35%). Do not boil. Watch video for special instructions for properly making your cream. 6.Refrigerate for up to 2 hours to cool until firm.
7.To assemble, place a cake layer on parchment paper, brush your favorite liqueur (I used Amaretto) and spread a thick layer of the cream filling distributing evenly over the cake and add roasted hazelnuts before topping with a second cake. Repeat process for next 2 layers. Spread the cream over the top and sides and use any pieces from your cake to crumble all around. See video for special instructions. Enjoy!
#chocolatecake #chocolatehazelnutcake #jannascookingshow #austrian #cakeideas
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