Recipe of Ultimate Caramel & Hazelnut Chocolate Fudge Cake

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Before you jump to Caramel & Hazelnut Chocolate Fudge Cake recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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The kitchen alone gives you many small methods by which energy and money can be saved. It is reasonably straightforward to live green, after all. Largely, all it takes is a bit of common sense.

We hope you got insight from reading it, now let's go back to caramel & hazelnut chocolate fudge cake recipe. You can cook caramel & hazelnut chocolate fudge cake using 21 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Caramel & Hazelnut Chocolate Fudge Cake:

1. You need of For the Cake.
2. Use 60 g of Cocoa Powder.
3. You need 125 g of Dark Muscavado Sugar.
4. Get 310 ml of Boiling Water.
5. Take 155 g of unsalted butter, softened.
6. Prepare 185 g of Caster Sugar.
7. Take 280 g of plain flour.
8. Prepare 1/2 of heaped tsp Bicarbonate of Soda.
9. Provide 1/2 of heaped tsp Baking Powder.
10. Prepare 2 1/2 tsp of Vanilla Extract.
11. Prepare 2 of very large eggs.
12. Provide 75 g of chopped hazlenuts.
13. Use of For the Frosting.
14. Take 155 ml of water.
15. Prepare 37 g of Dark Muscavado Sugar.
16. Prepare 218 g of unsalted butter, cubed.
17. Prepare 375 g of best quality dark chocolate.
18. Prepare of To decorate.
19. Prepare 9-10 of Ferrero Rocher.
20. Prepare of Salted Caramel Sauce.
21. Prepare of Whole Hazlenuts.

Instructions to make Caramel & Hazelnut Chocolate Fudge Cake:

1. Preheat the oven to 160 degrees fan. Grease and line with baking parchment 3 x 7inch sandwich tins..
2. Put the cocoa powder and muscavado sugar into a bowl and whisk in the boiling water until fully incorporated. Set aside to cool..
3. Cream/beat the butter and caster sugar together in a bowl with a free standing mixer or electric whisk. Do this for around 10 minutes until pale and fluffy. Add the vanilla extract and drop the eggs in 1 at a time, beating for at least 2 minutes for each one..
4. Sift in the flour, baking powder and bicarbonate of soda and fold in gently until fully incorporated. Slowly and gradually fold in the cocoa mixture. Finally, fold in the chopped hazelnuts..
5. Divide the mixture between the 3 tins and bake in the centre of the oven for 25-30 minutes..
6. When the cakes are out of the oven, place them onto a wire rack to cool and get started on the frosting..
7. For the frosting: put the water, sugar and butter into a pan over a low heat to melt and fully dissolve the sugar. Bring this to a bubble and take off the heat. Leave off the heat for 30 seconds before pouring in the chopped chocolate. Give it a swirl to get it al to melt. Leave for 1 minute before whisky gently until smooth and glossy. Give a whisk every now and then for the next hour while it cools..
8. Place one of the cooled cake sponges onto a cake board, spread a few TBSP of salted caramel sauce over the cake, then spread over a few TBSP of chocolate frosting. Place the second sponge on top and repress the caramel/frosting process. Place the final sponge on top and cover with just the chocolate frosting. Use a spatula to cover the whole cake..

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