Eggless Hazelnut Chocolate Cake
Ingredients
- 1 cup milk + 6 tablespoons milk
- 2 tablespoons lime juice
- 1/2 cup oil (any odourless)
- 1 teaspoon vanilla essence
- 1/2 cup powdered sugar
- 1.5 cups all purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coffee powder
- A pinch of salt
Ganache
- 100 grams dark chocolate
- 100 grams fresh cream
Frosting and toppings
- 1/2 cup icing sugar
- 1 cup whipping cream
- Some hazelnut spread
- 150 grams dry roasted chopped hazelnut
- Some dry roasted sliced almonds
Preparation
Mix milk and lime juice together and let it sit for about 10 minutes to curdle.
In a bowl, combine oil, vanilla essence, powdered sugar, and the curdled milk mixture.
In another bowl, sift together all purpose flour, cocoa powder, baking powder, baking soda, coffee powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until smooth and well combined.
Pour the batter into a greased cake tin and bake in a preheated oven at 180°C for 30 to 40 minutes or until a toothpick inserted comes out clean.
For the ganache, heat fresh cream in a saucepan and pour it over chopped dark chocolate, then stir until smooth and glossy.
Whip the whipping cream with icing sugar until stiff peaks form.
Allow the cake to cool completely, then spread the ganache over the cake, followed by a layer of whipped cream, hazelnut spread, and sprinkle with chopped hazelnuts and sliced almonds.
