No need to rely on the bakery with this fun and delicious recipe. I make this for the kids' cake stalls (minus the nuts of course!) Who can say no to a moist chocolate cake with hazelnut chocolate cream centres?
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup plain flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 3 tsp cocoa powder
- 3 tbs water
Chocolate cream
- 3 cups milk
- 1 1/2 tbs plain flour
- 1 tbs cornflour
- 1/2 cup sugar
- 1 egg yolk
- 1 tsp hazelnut essence
- 3 tbs cocoa
Decoration
- 1/2 cup pistachios chopped
- 1 cup coconut
Method
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Step 1Preheat the oven to 170C degrees. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.
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Step 2Using an electric mixer, beat the sugar eggs and vanilla until light and fluffy. Mix in all the other cake ingredients until well combined.
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Step 3Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack.
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Step 4Once the cake is completely cooled, cut 15-20 round pieces using an 8cm round cutter to cut out the discs.
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Step 5To prepare the chocolate cream mix all the ingredients in a saucepan and mix over medium heat. Keep stirring and cooking until the mixture thickens like a pudding and set aside to slightly cool.
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Step 6To assemble place some chocolate cream on the cake disc and place another disc on top. Dip the sides into the cream and gently coat with coconut. Repeat the process until all cake pieces have been used.
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Step 7Decorate the top with remaining cream in the centre and garnish with either pistachios or peanuts.
Equipment
- 20cm x 30cm lamington pan
- electric mixer
- round cookie cutters
- wire rack
- saucepan
Recipe Notes
You can make this recipe using any chocolate cake mixture.
Just make sure to cook in a lamington pan.
You can swap the chopped pistachios for peanuts.
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