A rich and decadent chocolatey cake, with lots of of chocolate chunks and a sprinkling of nuts, making each bite a luxurious experience. Since the cake is rich enough on its own, I did not add any frosting or ganache, just a light dusting of icing sugar was the perfect topping, keeping the taste-focus entirely on the wonderfully delicious cake itself!
- 180gm flour
- 60gm cocoa powder
- 125gm butter
- 125gm sugar
- 3 eggs
- 2 tsp. baking powder
- 3/4 cup milk
- 2 tsp. vanilla essence
- 75gm chopped chocolate (I used semi-sweet chocolate)
- 3 tbsp. chopped hazelnuts
Grease and line an 8 or 9 inch baking pan.
Cream butter with sugar, then add eggs one at a time and beat until well incorporated. Sieve flour with cocoa, salt and baking powder. Gradually add flour and milk in three installments, mixing until just incorporated, do not over mix. Add the chopped chocolate and nuts. Fold gently and pour batter into prepared pan.
Dust the nuts and chopped chocolate in some flour before adding them to the batter. This will help prevent them from sinking during baking.
Bake in a pre-heated oven at 170 C for about 30minutes or until a toothpick inserted in the center comes out clean.
Let cool then either frost with chocolate ganache or lightly dust some icing sugar.
Wow!!! Gonna try it this Eid!! 🙂
Asalam alikum i av tryd many recips n thy rily wrk out to me a big thnx to u may god bless u dear amin n jus wntd to no hw to make sugar paste thnx repl
W/Salaam, sorry no sugar paste recipe.
i need 2 know d recipe of homemade chocolate
plz tell me if u know
No home-made chocolate, but here is a good fudge recipe: http://www.fauziaskitchenfun.com/festive-throw-it-all-in-fudge/
Salaams.iv got a good sugar paste recipe.and turns out really. Good.if you are interested.
W/Salaam, would love it, thank you!
1 egg white .2tbsp liquid glucose.450g sifted icing sugar….place egg white in mixing bowl lightly beat it then add the liquid glucose. And slightly beat again.then gradually work in the icing sugar with a wooden spoon until it all binds togethar.kneading the paste gently forming a ball with your finger tips.put it on a clean dry surface and kneading well gently until smooth.always dust with icing sugar.when rolling.and roll with plastic roller.and if it goes sticky then add bit of icing sugar.in the end you can add any colour.please try it and tell me how it comes out.all the best.
The area where you make itake sure its not very warm or else it will become gluey and then you will need to add more icing.
Sorry forgot to add after finish making it it is very important to wrap it in cling film.tightly.or else it will dry and loose its moistnesss
Can you please suggest which brand of chocolate I can use for “75 gm. chopped chocolate (I used semi-sweet)”. Is this supposed to be cooking chocolate? Would really help if you could give me some brand names 🙂
Hi, I go with Callebaut cooking/baking chocolate. You can use any like Hersheys or even milk chocolate. And yes baking chocolate is the same as semi-sweet.
cn i omit da chocolate?
It would not be the same result.
Can I use any other nuts and not hazelnut??
Yes you can use any nut.
Hi can i use chocolate chips
Hi can i use chocolate chips ?
Hi, yes you can.
Hi, yes you can.
Can I use oil instead of
Can I use oil instead of butter?
I have not tried this recipe
I have not tried this recipe with oil in place of butter, you could try if you like.
assalam o alaekom
assalam o alaekom
can this recipe b used for cupcakes and what alterations would b required? want to make them for my little daughters bake sale in school tomorrow .pls reply soon if easily possible
jazakillah khair for sharing your wonderful recipes
W/Salaam, yes the recipe can
W/Salaam, yes the recipe can be converted into cupcakes. No changes to be made in the ingredients or method, just bake the cupcakes for about 12-15 minutes or until a toothpick stuck in the centre comes out clean.
please i tried the belgian double chocolate cake.it was good but did not rise. why.means not fluffy and risen. pls help
W/Salaam, the cake SHOULD
W/Salaam, the cake SHOULD rise, if it didn’t it could be that the batter was overmixed or the rising agent used was not very active.