Hazel Caramel Chocolate Twist

By Flagthis -

This mouth watering cake is very similar to my chocolate cake except that I folded caramel sauce into the batter and stuck in toasted hazelnuts into the frosting. This slight twist made a world of difference to the taste and texture of the cake.


 

[caption id="" align="aligncenter" width="483" caption="Hazel Caramel Chocolate Twist"][/caption]

 

Ingredients for the Cake


13/4 cups of all purpose flour
1 1/4 cup butter
1 cup milk
3 eggs



It is essential for the butter, milk and eggs to be at room temperature

13/4 cups sugar
3/4 cup cocoa powder
3 heaped tsp baking powder
5 -6 drops of good vanilla extract
1/2 tsp salt
1 tsp of instant coffee powder


Ingredients for the frosting


3/4  cup  butter
2/3 cup Cocoa powder
2 cups powdered sugar
1/2 cup milk
5- 6 teaspoon vanilla extract
1/2 tsp instant coffee powder
1 cup finely chopped toasted hazelnuts


Ingredients for Caramel Sauce


1/4 cup of sugar
2 - 3 drops of vanilla extract
3 Tbsp butter
1/4 cup heavy whipping cream


Directions for the Caramel Sauce




  • Heat sugar on high heat in a heavy-bottomed pan with a few drops of water. As the sugar begins to melt, stir vigorously with a whisk.


Never leave the stove while making caramel as it takes just a second to burn up on you!


  • When the sugar turns dark amber in color , put off the flame and add in butter and vanilla extract and continue to whisk.

  • When all the butter is melted, incorporate the cream slowly and continue whisking until the mixture is smooth.

  • Set the sauce aside to cool.


Directions for the cake



  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time. Add in the vanilla.

  • Sift together flour, baking powder, coffee powder , cocoa powder and salt using a sieve.

  • Stir in the dry ingredients into the wet, a little at a time. Don't over mix it.

  • Fold in the caramel  sauce into the batter.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.

  • Allow to cool.


    • Directions for the frosting



    • In a bowl, cream melted butter and sugar together until light and fluffy. Stir in cocoa, coffee and vanilla extract. Add in milk a little at a time until you get the right consistency .

    • Spread immediately on cooled cake.

    • Pad with toasted hazelnuts all over.


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