Chocolate Hazelnut Cake

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This post is also available in german/deutschHello my dears. Love this kind of cake because the dough goes fast and you don`t have to wait. We mixed the dry ingredients together and then poured into the wet ingredients. Stir everything just for a short time, so that no more flour is visible. This is the third time stirring actually already the case. Add to the greased baking pan and bake for 45-55 minutes. In under 1 hour you have prepared a juicy and delicious cake. So easy!

You can grind the hazelnuts yourself, or you can already buy ground hazelnuts. If you want to grind the nuts yourself, roast the hazelnuts in the oven. They are ready when the nut skin bursts open and the kitchen smells wonderfully of hazelnuts. With a dishcloth you can scrub the skin off very well. Allow to cool and then grind finely in a blender. Buy hazelnuts in a good and fair quality.Chocolate Hazelnut Cake

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200 g hazelnuts, grounded
200 g all purpose flour
60 g chocolate pieces/chunks
200 ml of milk (oat, rice, almond, soy)
50-100 g of coconut blossom sugar
150 g softend butter, vegan
1 tbsp of baking soda
1 tbsp vinegar
1 packet of tartar baking powder
2 tbsp apple sauce
Chocolate frosting
80 g chopped chocolate, e.g. with hazelnut bits
3 tbsp oatmilk

Preheat the oven to 180 ° C, grease and dust the baking tin. Mix flour, nuts, chocolate, baking powder, sugar, baking soda in a bowl.
Beat the butter with the hand mixer until creamy white (takes approx. 5 minutes) Add apple sauce and mix.
Add flour mixture, milk and vinegar and mix quickly. Don´t over mix. Put the dough in the pan and bake for about 40-45 minutes.
Toothpick sample before removing the cake from the oven.
Allow to cool in the tin for 5-10 Minutes before turning out onto a wire rack to cool completely.
Melt chocolate in the microwave or above the water bath. Allow to cool briefly and stir 3 tbsp oatmilk.
Pour over the cake and let it cool.
Slice to serve.

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