Beschreibung
Indulge in this decadent chocolate caramel cake with hazelnuts. It’s a rich and satisfying treat.
Zutaten
Skalieren
- 200g all-purpose flour
- 300g granulated sugar
- 75g unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 240ml buttermilk
- 120ml vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 240ml hot coffee
- 200g hazelnuts, chopped
- 200g caramel candies
- 120ml heavy cream
Anleitungen
- Preheat oven to 175°C. Grease and flour a round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, oil, eggs, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Stir in hot coffee until batter is smooth.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- While cake cools, prepare caramel sauce: Melt caramel candies with heavy cream in a saucepan over low heat, stirring constantly until smooth.
- Once cake is cool, pour caramel sauce over the top and sprinkle with chopped hazelnuts.
Notizen
- You can substitute walnuts for hazelnuts.
- For a richer flavor, use dark chocolate cocoa powder.
- Store leftover cake in an airtight container at room temperature.
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 450
- Zucker: 40g
- Natrium: 250mg
- Fett: 25g
- Gesättigtes Fett: 12g
- Ungesättigtes Fett: 10g
- Transfett: 0.5g
- Kohlenhydrate: 55g
- Ballaststoffe: 3g
- Eiweiß: 6g
- Cholesterin: 75mg