Chocolate Cake with Hanuta Hazelnut Biscuits by @helena_pudic

1h15

12 servings

🥚

8 large eggs

Eggs

🧂

0.3 g

Salt

🍬

200 g

Sugar

🫗

100 ml

Oil

🫙

12 g

Baking powder

💧

100 ml

Warm water

🌾

130 g

Plain flour

🌾

130 g

All-purpose flour

🍫

10 g

Cocoa powder

🥛

1.3 l

Whipping cream

🍫

550 g

Dark chocolate

🌰

30 g

Nutella

🥛

200 g

Hazelnut cream

🌰

Hazelnut wafer biscuits

  1. Preheat

    Preheat the oven to 180°C (356°F) and line one cake pan with baking paper.

  2. Whip
    • eggs
    • salt
    • granulated sugar

    Whip the 8 egg whites with the salt until stiff peaks form. Gradually beat in the granulated sugar until the meringue is glossy.

  3. Beat
    • eggs
    • vegetable oil
    • hot water

    Beat the 8 egg yolks into the meringue. Mix in the vegetable oil and hot water.

  4. Fold
    • all-purpose flour
    • unsweetened cocoa powder
    • Eggs

    Sieve the all-purpose flour, cake flour, cocoa powder, and baking powder together. Fold the dry mixture gently into the egg mixture.

  5. Pour

    Pour the batter into the lined cake pan. Bake for about 30 minutes until a skewer comes out clean.

  6. Cool

    Cool the sponge completely. Slice it horizontally into 3 even cake layers.

  7. Heat
    • whipping cream

    Heat 1000 ml whipping cream until it just reaches a boil. Remove it from the heat.

  8. Add
    • dark chocolate
    • Nutella
    • Whipping cream

    Add 300 g dark chocolate, Nutella, and hazelnut spread to the hot cream. Whisk until completely smooth.

  9. Cool
    • Whipping cream

    Cool the chocolate cream to room temperature. Refrigerate it until spreadable but not firm.

  10. Place
    • Hanuta hazelnut biscuits
    • Whipping cream

    Place one sponge layer on the cake board and spread over one-third of the chilled chocolate cream. Scatter one-third of the chopped Hanuta hazelnut biscuits over the cream.

  11. Layer
    • Hanuta hazelnut biscuits
    • Whipping cream

    Repeat the layering with the remaining sponge layers, chocolate cream, and Hanuta hazelnut biscuits. Finish with the final sponge layer.

  12. Refrigerate
    • Whipping cream

    Refrigerate the assembled cake overnight so the layers set. Keep any reserved chocolate cream covered in the refrigerator.

  13. Heat
    • whipping cream
    • dark chocolate

    Heat 250 ml whipping cream until just boiling. Remove it from the heat and add 250 g dark chocolate.

  14. Whisk

    Whisk the ganache until smooth and refrigerate it until spreadable. Coat the chilled cake evenly with the ganache.

  15. Refrigerate

    Refrigerate the finished cake for at least 30 minutes before serving. Slice the cake into 16 portions.

  16. Coat

    Coat the whole cake with the ganache.

Chocolate Cake with Hanuta Hazelnut Biscuits by @helena_pudic

1h15

12 servings

🥚

8 large eggs

Eggs

🧂

0.3 g

Salt

🍬

200 g

Sugar

🫗

100 ml

Oil

🫙

12 g

Baking powder

💧

100 ml

Warm water

🌾

130 g

Plain flour

🌾

130 g

All-purpose flour

🍫

10 g

Cocoa powder

🥛

1.3 l

Whipping cream

🍫

550 g

Dark chocolate

🌰

30 g

Nutella

🥛

200 g

Hazelnut cream

🌰

Hazelnut wafer biscuits

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C (356°F) and line one cake pan with baking paper.

    🍰cake pan

  2. Step 2/16

    Whip the 8 egg whites with the salt until stiff peaks form. Gradually beat in the granulated sugar until the meringue is glossy.

    🥚eggs
    🧂salt
    🍬granulated sugar
    ⚙️stand mixer
    🥣mixing bowl

  3. Step 3/16

    Beat the 8 egg yolks into the meringue. Mix in the vegetable oil and hot water.

    🥚eggs
    🫗vegetable oil
    💧hot water
    ⚙️stand mixer
    🥣mixing bowl

  4. Step 4/16

    Sieve the all-purpose flour, cake flour, cocoa powder, and baking powder together. Fold the dry mixture gently into the egg mixture.

    🌾all-purpose flour
    🍰cake flour
    🍫unsweetened cocoa powder
    🫙baking powder
    🧺sieve
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/16

    Pour the batter into the lined cake pan. Bake for about 30 minutes until a skewer comes out clean.

    🍰cake pan

  6. Step 6/16

    Cool the sponge completely. Slice it horizontally into 3 even cake layers.

    🔪serrated knife
    🪵cake board

  7. Step 7/16

    Heat 1000 ml whipping cream until it just reaches a boil. Remove it from the heat.

    🥛whipping cream
    🥣mixing bowl
    🥄whisk

  8. Step 8/16

    Add 300 g dark chocolate, Nutella, and hazelnut spread to the hot cream. Whisk until completely smooth.

    🍫dark chocolate
    🌰Nutella
    🥜hazelnut spread
    🥣mixing bowl
    🥄whisk

  9. Step 9/16

    Cool the chocolate cream to room temperature. Refrigerate it until spreadable but not firm.

    🥣mixing bowl

  10. Step 10/16

    Place one sponge layer on the cake board and spread over one-third of the chilled chocolate cream. Scatter one-third of the chopped Hanuta hazelnut biscuits over the cream.

    🥜Hanuta hazelnut biscuits
    🪵cake board
    🥄offset spatula

  11. Step 11/16

    Repeat the layering with the remaining sponge layers, chocolate cream, and Hanuta hazelnut biscuits. Finish with the final sponge layer.

    🥜Hanuta hazelnut biscuits
    🪵cake board
    🥄offset spatula

  12. Step 12/16

    Refrigerate the assembled cake overnight so the layers set. Keep any reserved chocolate cream covered in the refrigerator.

    🪵cake board

  13. Step 13/16

    Heat 250 ml whipping cream until just boiling. Remove it from the heat and add 250 g dark chocolate.

    🥛whipping cream
    🍫dark chocolate
    🥣mixing bowl
    🥄whisk

  14. Step 14/16

    Whisk the ganache until smooth and refrigerate it until spreadable. Coat the chilled cake evenly with the ganache.

    🥣mixing bowl
    🥄whisk
    🥄offset spatula
    🪵cake board

  15. Step 15/16

    Refrigerate the finished cake for at least 30 minutes before serving. Slice the cake into 16 portions.

    🔪serrated knife
    🪵cake board

  16. Step 16/16

    Coat the whole cake with the ganache.

Composition

Ingredients

Types

Eggs, Seasonings, Leavening agents, Grains, Dairy, Chocolate, Nut spreads

Ingredients

Eggs, Salt, Sugar, Oil, Baking powder, Warm water, Plain flour, All-purpose flour, Cocoa powder, Whipping cream, Dark chocolate, Nutella, Hazelnut cream, Hazelnut wafer biscuits

Notes

Eggs (separated into whites and yolks), Baking powder (amount not specified), Plain flour (smooth flour), All-purpose flour (coarse/strong flour (ostro brasno)), Whipping cream (for the cream filling, for the ganache coating), Dark chocolate (chopped, for the cream filling), Nutella (for the cream filling), Hazelnut wafer biscuits (Hanuta biscuits, chopped, amount not specified, used between the layers)

Allergens

Egg, Gluten, Milk, Soy, Hazelnut

Dietetics

Dietary regimen

Vegetarian

Calories

860 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 77g, Total fat: 58g, Saturated fat: 29g, Fiber: 4g, Sugars: 57g, Sodium: 180mg

Nutritional Information

Minerals

Calcium: 170mg, Iron: 3.5mg, Potassium: 320mg

Vitamins

Vitamin A: 340µg, Vitamin D: 1.8µg, Vitamin E: 3mg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

stand mixer, mixing bowl, rubber spatula, whisk, sieve, serrated knife, offset spatula, cake pan, cake board

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Birthday, Celebration, Party, Holiday

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Soft, Fluffy, Creamy, Crunchy, Smooth

Flavors

Chocolatey, Hazelnut, Sweet, Rich, Cocoa

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the cake contains dairy cream), fridge : 4 days (Store in an airtight cake container,Keep at 4°C or below), freezer : 60 days (Freeze individual slices tightly wrapped,Thaw overnight in the refrigerator)