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Chocolate Caramel Cake with Hazelnuts

by Marlies@mbkedit (follow)
Baking (674)      Chocolate (537)      Cake (270)     
My daughter loves chocolate and caramel, so her birthday cake had to contain at least those two ingredients. I added some hazelnuts for a bit of crunch and a lovely nutty flavour. Hazelnuts can be substituted with macadamias, walnuts or your own favourite nuts. I prefer a darker, chocolatey look, so will have to use dark chocolate next time.

Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Makes: 12 servings


225g butter
150g chocolate
175g self-raising flour
100g caster sugar
4 eggs, beaten
150g hazelnuts, chopped (save some for decoration)
8 chewy caramels, chopped


Preheat oven to 180˚C. Grease a 23cm round baking tin and line with baking paper.
Place butter and chocolate in small plastic bowl and microwave on standard setting for 2 x 30 seconds. Stir until fully melted and let it cool.

Mix butter and chocolate

Mix flour and sugar in large mixing bowl.

The three elements

Stir beaten eggs into chocolate mixture, then pour mixture into flour and sugar and mix well. Stir in the caramels and hazelnuts.

Caramel and hazelnuts
Batter with caramel and hazelnuts

Pour the mixture into the cake tin and place in preheated oven. Bake for 30-35 minutes or until skewer comes out clean.
Leave the cake to cool in the tin for 20 minutes before turning out onto a wire rack.

Finished cake
Finished cake

Leave to cool completely and dust with icing sugar or decorate with chocolate frosting and hazelnuts. For the frosting, I used 1/2 tub Betty Crocker chocolate frosting, mixed with 200g Nutella and a few drops of vanilla essence.

Cake with candles
Cake with chocolate hazelnut frosting

I like this Recipe - 4
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