A cake from the cupboard: Chocolate and Hazelnut Cake with Cinnamon Cream-cheese Icing

Image

 

(Unfortunately I had to re-use a picture of a previous cake, which looks very similar, as I completely forgot to take a picture of the Chocolate and Hazelnut cake – sorry!)

What do you do with half a small jar of hazelnut butter which is coming up on it’s use-by? It’s lovely stuff, but unbelievably rich! It was a bit pricey, even at 50% off, and I was absolutely determined that I was not going to waste it – and an appropriate cake-making opportunity arose in the departure of a lovely colleague. 

Hazelnut butter isn’t something I’ve seen used much in baking, maybe as a result of the cost, but it’s a great ingredient – full flavour, luxurious texture and utterly indulgent. And as far as possible, I wanted to use up ingredients I happened to have in the cupboard/fridge. I took a basic chocolate cake recipe, and adapted it to suit. In the end, all I needed to buy was the icing sugar 🙂

Chocolate and Hazelnut Cake with Cinnamon Cream-cheese Frosting

4tbs Hazelnut butter
250g butter, at room temperature
250g light muscovado sugar
½ tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
250ml milk

Frosting
1/2 cup unsalted butter, at room temperature
6 oz cream cheese (reduced fat is fine), at room temperature
2 cups Icing sugar, sifted
2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1. Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Preheat the oven to 180C (160C fan) 350F / gas 4. Cream together the butter and sugar with ½ tsp salt until light and fluffy.

2. Sift together the cocoa, flour and baking powder. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the hazelnut butter. Fold in the rest, followed by enough milk to give a soft dropping consistency. Divide between the two tins and bake for about 25–30 minutes until firm in the centre.

3. Allow to cool completely on a rack, then make the frosting. Beat all the ingredients together in a blender until smooth. Put one of the cakes on a serving plate and spread a third of the icing on top. Place the second on top, then spread the rest of the icing over it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Bead Yarn & Spatula

A Baking, Cooking & Crafting Blog

Roy Ritchie Fitness

Self-educated fitness, nutrition and performance coach that is constantly in pursuit to learn more and share my knowledge and experiences with others.

Food Made With Love

Food cooked and made with all my heart; putting a smile on your face

Buzy Day

The adventure of NikkiM

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

I Heart Swapping

Eco friendly and budget conscience style.

COOKING ON A BOOTSTRAP

by Jack Monroe, bestselling author of 'A Girl Called Jack'

Weights and Wonder

Amazing things around every corner

scarletscorchdroppers

A UK home baking blog

The Spicy Simmer

Find it. Cook it. Love it. Blog it.

Stuff My Brain Thinks

Spiritual Journey to a Better me

..SeriousBacon..

============== A Chef on his Culinary Adventure! ==============

Ramblings from The Trenches

The ramblings of a 30-something wargamer who really should know better by now.

TED Blog

The TED Blog shares interesting news about TED, TED Talks video, the TED Prize and more.

Bunny Kitchen

Exploring the possibilities of cruelty free food

rhiannon8122

My workout and weight loss journal

The Not So Secret Eater

A 21 year old girl who has decided that enough is enough. My food denial is now in the open!

%d bloggers like this: