If you decide to commit to something I say go for it whole-heartedly. Pour your desire and focus into it, and don’t take any shortcuts along the way. Your efforts and hard work will often lead to something you never could have imagined.
That was a deep introduction, but that’s how I feel about life, as well as this Double Chocolate Hazelnut Fudge Cake. What started as a seemingly simple chocolate cake recipe morphed into a rich, decadent, fudgy cake. How’s that for unexpected outcomes? Based on the list of ingredients, (in life this would be considered an idea or plan) I never could have imagined this cake would turn into such a wonderful creation.
This recipe is not for the faint of heart however, be prepared to go into chocolate ecstasy with your first bite. I had to pace myself while eating a slice, which is the best compliment I could possibly give. This recipe is extravagant, while still having a relatively simple ingredient list. It’s got double chocolate and double hazelnut flavors; more is almost always better.
Bittersweet and milk chocolate chips melted and swirled into homemade hazelnut butter and Nutella spread to make this hazelnut fudge cake. Mixed with fresh whipped cream and poured over a bed of graham cracker and hazelnut crust. It bakes into perfection and creates a creamy, fudgy texture that will send you into chocolate bliss. This moment of happiness is brought to you by Plating Pixels.
Food Science and Cooking Tips
- Adding the springform pan into a bed of water (halfway up sides) ensure even baking. Water boils at 212º F and will not heat further. This is why the recipe bakes for so long, it’s a slow even cook. The water also evaporates as it boils, creating steam in the oven and adds moisture to the cake.
- Making you own homemade nut butters is super easy. Just blend nuts in a food processor until smooth and consistency of peanut butter. You can optionally add some salt and healthy oil, but it’s not necessary. Natural oils in nuts release when blended, creating a creamy texture.
Food Photography Tips:
Each and every recipe on Plating Pixels has food photography and food styling tips. I hope home-cooks and food bloggers can learn valuable information from these.
I shot this in natural light at 1/50 sec, f/ 2.5, ISO 800 . Gorgeous right? The entire cake with a slice cut out is a classic way to show a round cake. A close up of a slice with whip cream on top shows a more intimate scene and helps the viewer imagine the dessert right in front of them. Ingredients from the recipe (like hazelnuts) are wonderful way to add story and composition. I used a red and white striped roll of wrapping paper (these are great for backdrops) to add color to the scene. It also gives a classic bakery shop look.
Products used in this recipe:
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Double Chocolate Hazelnut Fudge Cake
Homemade Hazelnut Butter
- 1 cup whole hazelnuts
- 2 tablespoons olive oil
- ½ chopped, or crushed hazelnuts
- ½ cup finely crush graham crackers
- 2 tablespoons butter, melted
- 8- ounces bittersweet chocolate chips
- 8- ounces milk chocolate chips
- 1 cup Nutella, or similar chocolate/hazelnut spread
- 6 eggs
- ½ cup granulated sugar
- 1 cup whipping cream
- Preheat oven to 350º F. Butter the bottom and sides of a 10-inch springform pan. Tightly wrap bottom and outside of pan with foil (this will prevent water from seeping in).
- To make Homemade Hazelnut Butter: place 1 cup whole hazelnuts into food processor. Cover and blend until a past forms. Add olive oil, cover and pulse until combined.
- To make crust: in a small bowl combine crushed graham crackers and ½ cup chopped hazelnuts. Stir in melted butter until combined. Press mixture evenly into bottom of prepared springform pan, set aside.
- In a large saucepan on low heat, cook bittersweet and milk chocolate chips until melted, stirring often. Remove from heat and stir in homemade hazelnut butter and Nutella spread. Set aside.
- In a large bowl beat eggs with electric mixer on medium speed until frothy, 1-2 minutes. Gradually add sugar, beat on medium-high until thick and sugar is dissolved, about 6-8 minutes. Pour chocolate mixture into egg mixture, stir gently to combine.
- In a medium bowl beat whipping cream on medium speed until peak form, about 4-5 minutes. Gently fold whipped cream into chocolate mixture. Pour combined chocolate mixture onto crust, spread evenly.
- Place filled springform pan into shallow roasting pan, place on center rack in oven. Pour warm water into the roasting pan to reach halfway up the outside of the springform pan. Bake 1 hour and 15 minutes at 350º. Carefully remove springform pan from water. Cool cake on a wire rack for 1-2 hours. Remove foil, cover and refrigerate for at least 4 hours to set.
- Let cake stand at room temperature for 30 minutes before serving. Optional: top with whipped cream and chopped hazelnut pieces.
Recipe adapted from: Better Homes and Garden: Fall Baking. Print. 2014.