Home
Recipes
Storecupboard chocolate hazelnut cake

Storecupboard chocolate hazelnut cake on a cake stand

Storecupboard chocolate hazelnut cake

Name: Storecupboard chocolate hazelnut cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10
Ingredients: 225g dark brown soft sugar; 225g unsalted butter; 100g dark chocolate (at least 70% cocoa solids), roughly broken up; 4 eggs; 140g blanched hazelnuts ground; 60g self-raising flour; 60g cocoa powder; 1 tsp baking powder; 60g roasted hazelnuts halved; 100g natural yogurt at room temperature; 100g dark chocolate (at least 70% cocoa solids), finely chopped; splash of milk (optional)

Rukmini Iyer

Save recipe

Serves 8 - 10

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

plus cooling

A star rating of 3.6 out of 5.6 ratingsRate

loading...

Raid your storecupboard to make this lovely chocolate cake. Using ground hazelnuts delivers an incredible texture and flavour, or try almonds if you prefer

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Butter beans with kale, lemon, chilli & garlic

A star rating of 4 out of 5.15 ratings

Smoked salmon, leek & dill tart

A star rating of 5 out of 5.10 ratings

App onlyFig, goat’s cheese & basil crostini. This is a premium piece of content available to subscribed users.

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

225g dark brown soft sugar
225g unsalted butter
100g dark chocolate

(at least 70% cocoa solids), roughly broken up
4 eggs
140g blanched hazelnuts

ground
60g self-raising flour
60g cocoa powder
1 tsp baking powder
60g roasted hazelnuts

halved

For the ganache

100g natural yogurt

at room temperature
100g dark chocolate

(at least 70% cocoa solids), finely chopped
splash of milk

(optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (10)

kcal569
fat42g
saturates18g
carbs38g
sugars31g
fibre4g
protein9g
salt0.8g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Tip the sugar, butter and dark chocolate into a saucepan over a low heat and stir until glossy and melted. Remove the pan from the heat and leave to cool for 10 mins.
step 2

Whisk the eggs into the cooled chocolate mixture, then pour into a large bowl with the ground hazelnuts, flour, cocoa and baking powder. Gently stir to combine, then pour into a 20cm tin lined with baking parchment.
step 3

Bake for 40-50 mins, or until a skewer inserted into the middle comes out clean. If any wet mixture remains, return it to the oven for 5-10 mins. Leave to cool in the tin for 5 mins, then turn out onto a wire rack to cool completely.
step 4

For the ganache, pour the yogurt into a heatproof bowl and set it over a pan of simmering water, making sure the bowl doesn’t touch the water. Whisk for 3-4 mins until hot, then tip in the chocolate. Turn off the heat and whisk continuously until the chocolate has melted. If the mixture looks as though it might split, pour in a splash of milk, leave it for 15 seconds to warm through, then whisk briefly until smooth. Leave the ganache to cool for 15-20 mins so it’s easier to spread.
step 5

Spread the ganache all over the cake, then scatter over the roasted hazelnut halves. Leave the cake to cool and set completely. Will keep in an airtight container, chilled or at room temperature, for up to two days. Serve at room temperature.

Recipe from Good Food magazine, December 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now