Double-Nut Drenched Chocolate Cake

Name: Double-Nut Drenched Chocolate Cake
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 35
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 473 milliliters firmly packed light brown sugar; 177 milliliters butter, softened; 35 servings Chocolate Topping; 2 larges eggs; 473 milliliters all-purpose flour; 118 milliliters hazelnut liqueur (we tested with Frangelico); 237 milliliters finely chopped hazelnuts, toasted; 35 servings Garnish: hazelnuts; 0 teaspoons salt; 59 milliliters unsweetened cocoa; 1 Tbsp vanilla extract; 177 milliliters water; 59 milliliters white vinegar

Double-Nut Drenched Chocolate Cake might be just the dessert you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 35 servings with 336 calories, 6g of protein, and 25g of fat each. From preparation to the plate, this recipe takes roughly 56 minutes. A mixture of baking soda, eggs, butter, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Grease 3 (8") round cakepans; line bottoms with wax paper. Grease and flour wax paper and sides of pans; set aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wax Paper

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating until blended after each addition.

Ingredients you will need

Egg

Combine water and vinegar.

Ingredients you will need

Vinegar

Water

Combine flour, baking soda, and salt; add to butter mixture alternately with water mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in chopped hazelnuts and vanilla.

Ingredients you will need

Baking Soda

Hazelnuts

Vanilla

Butter

All Purpose Flour

Water

Salt

Pour one-third of batter into each of 2 prepared pans. Fold cocoa into remaining batter; pour chocolate batter into third pan.

Ingredients you will need

Chocolate

Cocoa Powder

Equipment you will use

Frying Pan

Bake at 350 for 19 to 21 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Peel off wax paper immediately after inverting. Cool completely on wire racks.

Equipment you will use

Wax Paper

Oven

Brush liqueur over cake layers.

Ingredients you will need

Liqueur

Place 1 white cake layer, top side down, on serving plate; spread one-third of Chocolate Topping over top (do not frost sides). Top with chocolate cake layer; spread one-third Chocolate Topping over chocolate layer (do not frost sides). Top with remaining white layer and remaining Chocolate Topping (do not frost sides).

Ingredients you will need

Hot Fudge Sauce