Sunday, May 19, 2013

Chocolate Sponge Cake with Hazelnut Cream - Schokoladenbisquit-Kuchen mit Haselnusscreme


Today´s cake is a delightful little Chocolate Sponge Cake with Hazelnut Cream (Schokoladenbisquit-Kuchen mit Haselnusscreme). Sandwiched between two layers of a light chocolate sponge cake is a delicious hazelnut cream. The cake is baked in two small cake pans and is just the right cake to serve to your guests in the afternoon on a lovely day in May while sitting in the garden.




Whether chocolate, lemon or vanilla, sponge cakes can be made using either the creaming method (such as with this cake), the whisking method or by adding the cake ingredients to the batter in stages. For sponge cakes such as this one, flour, eggs, fat and sugar are combined and baked to form a light, porous cake, often with two layers separated by a sweet filling. The light chocolate cake layers of my cake pair perfectly with the creamy hazelnut filling and there is some added crunch from the coarsely chopped hazelnuts.

For the classic creaming method that I used here, butter and sugar are beaten together until pale, light and fluffy and then you gradually introduce the eggs, and finally carefully fold in the flour. This method is often used to make classic sponge cakes and fruit cakes.




Chocolate Sponge Cake with Hazelnut Cream
(Schokoladen-Bisquitkuchen mit Haselnusscreme)

Ingredients for the Cake

185 grams (6½ oz) unsalted butter, softened
185 grams (6½ oz) superfine (caster) sugar
4 eggs (M), organic or free range if possible
1 tsp pure vanilla extract
150 grams (5 oz) self-raising flour *
25 grams (1 oz) cocoa powder (I use Dutch process)
1 tsp baking powder
1 tbsp milk (room temperature)

* Self-raising flour is widely available in Dutch and UK supermarkets. Outside these countries and the US, it is not commonly used. Self-raising flour will not keep for very long. The baking powder absorbs moisture from the air, which reacts with other ingredients in the flour, affecting its ability to rise.If you do not have self-raising flour, combine plain flour with baking powder and salt, or add raising agents (such baking powder or use bicarbonate of soda) separately in your recipe.

Ingredients for the Hazelnut Cream

100 grams (4 oz) cream cheese
25 grams (1 oz) unsalted butter, softened
50 grams (2 oz) hazelnut spread
100 grams (4 oz) powdered sugar, sifted
40 grams (1½ oz) hazelnuts, coarsley chopped
1 tbsp cocoa powder (I use Dutch process)

Equipment needed

two 18 cm (7 inch) round cake pans, lined with unbleached parchment paper (I use springform pans but you can also use baking pans without a removeable bottom)




Preparation of the Sponge Cake
  1. Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. Using an electric hand mixer or your stand mixer, beat the butter and sugar together until pale and fluffy.
  3. Gradually add the eggs and vanilla a little at a time, making sure to beat well after each addition. 
  4. In a medium bowl, sift together the flour, cocoa powder and baking powder and fold gently into the butter mixture.
  5. Add the milk to bring the batter to a soft consistency. NOTE: the batter should not be too thick or it will be too difficult to spread evenly in the baking pans.
  6. Divide the chocolate batter evenly between the two baking pans and bake for about 30 to 35 minutes or until a wooden skewer comes out clean. 
  7. Leave the cakes to cool in their pans on cooling racks for 5 minutes then turn them out onto two wire racks to cool completely.

Preparation of the Hazelnut Cream
  1. Using an electric hand mixer or your stand mixer, beat together the cream cheese, butter and hazelnut spread. 
  2. Add the powdered sugar and continue to beat until fluffy. 
  3. Fold in the coarsely chopped hazelnuts.
Assembly of the Cake
  1. To assemble the cake, put the least favored cake, whichever it is, on to a plate or stand, and spread generously with the hazelnut cream, then add the second cake, flat-side down. NOTE: using a serrated knife, you could also cut off the top of one of the cakes to make it more flat (this will become the "bottom layer" of your cake).
  2. Top with the other cake layer and dust the cake with cocoa powder before serving.
  3. Devour.



This is a delightful light chocolate cake with a nice hazelnut chocolate filling that is not too sweet - just perfect to accompany that afternoon cup of tea or coffee!

Who knows this rather old-fashioned cake might become the unsung hero of our teatime repertoire - so why not give this recipe a try!



26 comments:

  1. Perfect! I loved the filling (it has an amazing texture and sounds like I'll try it soon), and the cake color ;)
    Have a nice week!

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    1. Nizz, thank you - this is just an easy chocolate sponge cake that gets sandwiched together a with a delightful hazelnut cream - we ate the enitre cake yesterday, as it is only small and not too filling and it is perfect for eight servings.

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    2. thanks for sharing this recipe! I know one more site baking

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  2. This is just beautiful. I love how you always use fresh flowers to adorn your treats. So natural. I wish I could have a slice with my cup of tea (I love the baby tea you sent!) Thank you so much for sharing!

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    1. Monet, thank you, flowers are one of the things that I cannot ever get enough of - we always hve tons in the garden, on the table, in the pictures - everywhere. I am so glad that you enjoy the tea - I think it has a "soothing" effect an it is good for you - that tea merchant is amazing and I adore so many of their teas. As much as I love coffee, I really also adore a variety of teas!

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  3. This looks so light and delicious. And I wish I could sit in the garden and enjoy a cup of tea and a (large please) slice of this yummy cake!

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    1. Chris, thanks so much - we were so lucky yesterday, a bit of sunshine and a public holiday - just perfect for that afternoon tea and a big slice of that cake.

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  4. This cake looks divine.. Loved it a lot Andrea.. Especially the frosting :-)

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    1. Nilu, thank you for the nice comment - I am sure that you would enjoy this nice and easy cake too an dthe frosting is nice and not too sweet at all.

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  5. Beautiful chocolate spongecake! Love that you picked hazelnut cream. This is such a delightful dessert!

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    1. Nami, chocolate and hazelnut go so well together - there was not a crumb left when we got up from the table - I think we might have found another family favorite.

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  6. Lovely Cake Andrea, the hazelnut filling sounds delicious.

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    1. Thanks, Laura, the hazelnut filling is nice, and a welcome difference from other, sweeter fillings.

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  7. This is just screaming "eat me!!" SO delicious, chocolate and hazelnut is a winning combination - as always - very pretty photos!
    Mary x

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    1. Mary, thanks so much - I thought you might like this simple chocolate sponge and I am glad that you actually do seem to like it - how nice!

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  8. Yday was my mom's bday and I threw 3 cakes into the bin b/c they turned out badly!
    I wish I'd checked your blog for this gorgeous recipe, Andrea.
    I'll make it tonight anyway! xo

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    1. Thanks, Colette, I am sure that the birthday cakes that you baked were wonderful too - sometimes it is just nice to ty out a new recipes that catches our attention - you might actually like this little cake.

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    2. My dad, hubby and I are all crazy about sponge cakes.

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  9. That looks beautiful! I love sponge cakes but have yet to successfully make a light fluffy one myself.

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    1. Trishie, thank you, sponge cakes are quite easy to prepare actaully and if you follow this simple recipe, I am quite sure you will succeed.

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  10. Yum! You have no idea how much I covet a slice of this right now.

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    1. Thank you, glad that you enjoy this post - I am sure that you would have enjoyed a slice of this chocolate sponge cake.

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  11. This is one of those perfect flavor combinations I can´t get enough of. A stunning cake my friend! And I love the final dusting of cocoa, so simple yet right.

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    1. Thank you, Paula, yes, a simple yet delicious afternoon treat for the family - I have had requested for repeat appearances of this cake and I will gladly oblige soon.

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  12. Chocolate and hazelnuts and a match made in heaven and your cake sounds wonderful. I love your cake stand with the pretty cut work on the sides.

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    1. Thank you, Karen, I am sure that you would enjoy this simple chocolate sponge cake - it is perfect for afternoon tea.

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