ReRe Chocolate Hazelnut Cake

I baked this for my dear son who is celebrating his 15th Birthday today.  I know that he likes chocolate cake and he is not in favour of cake made with cheese except for the oreo cheesecake I baked on his sister’s birthday last Friday.  I am saying this because he has helped himself with another piece of oreo cheesecake the next morning.  

Happy Birthday!!  I am sure you will like this Chocolate Hazelnut Cake.


I am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.

Chocolate Chiffon Cake

(This recipe is adapted and modified from Yochana Cake Delight. The original recipe makes a plain 9” sponge cake which I have tweaked by adding cocoa powder to make chocolate cake and the amount given below has been adjusted to suit my cake pan.   I’ve used a 6” round cake pan which I find that it is more suitable for a 7”.  However, if you wish to keep to this amount, you may use the excess batter to make into cupcakes)

Ingredient A

3 egg yolks

50g sugar

pinch of salt

80ml water

80ml cornoil

½ tsp vanilla extract

90g cake flour

20g cocoa powder

1tsp baking powder

Ingredient B

3 egg whites

½ tsp cream of tartar

45g sugar

Method :

1. Mix ingredient (A) and stir till smooth.

2. Whisk (B) till stiff, then fold in (A), pour into cake tin and bake at 170C for 45 mins or more until cooked.  Remove from oven and cool completely on a cooling rack.  Slice into 3 layers.

Chocolate Hazelnut Filling

(This Recipe is adapted and modified from Y3K Delicious Cakes by Amy Heng.  I’ve re-wrote some of the steps for my future reference)


1 egg yolk

30ml boiling water

125g good quality dark bitter chocolate

125g hazelnut paste

350ml UHT whipping cream

Method : 

1. Whip the whipping cream and keep the whipped cream for use later.  ( For easy whipping, you may chill the bowl and balloon whisk in the fridge for 10 minutes before whipping).

2. Hand whisk egg yolk.  Gradually add in boiling water and continue to stir until well combine.  

3. Double boil chocolate until chocolate melts.

4. Mix in hazelnut paste.

5. Fold in the egg mixture and stir until slightly thickened.

6. Set aside to cool.

7. Once cooled, add into the whipped cream (from step 1) and mix until well combine.

Chocolate Ganache

(This recipe is adapted and modified from Y3K Delicious Cakes by Amy Heng)


75ml UHT whipping cream

180g cooking chocolate ( chopped )

½ tbsp butter


Double boil cream.  Add in chocolate and butter and stir until smooth.

To assemble :

Place a layer of cake into a cake ring.  Spread one portion of chocolate hazelnut filling on top of cake.   Repeat process with 2nd layer and the last layer of cake.  Chill until set before pouring chocolate ganache.  Decorate as desired.


8 thoughts on “ReRe Chocolate Hazelnut Cake

  1. Your hazelnut cake caught my eyes! I have already bookmarked it, cant wait to try it when i am back in singapore! However, i have this question about the ganache, how to achieve a smooth surface for the cake sides? It could be due to inadequate ganache for the cakes i made because the ganache never seems to cover the whole cake for me.

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