🍰 Chocolate Nut Cake with Ganache

Name: Chocolate Nut Cake with Ganache
Total time: 30 min
Yield: 4 servings
Ingredients: butter 230 g; sugar 200 g; salt pinch; eggs 4 pcs.; hazelnut kernels, ground 70 g; wheat flour, type 405 200 g; baking powder 1 tbsp; cocoa powder 1 tbsp; milk 125 ml; chocolate, dark 200 g; whipping cream 200 g; honey 1 tbsp; lingonberries 200 g

646 kcal · 30 min · 4 servings

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Ingredients

butter 230 g
sugar 200 g
salt pinch
eggs 4 pcs.
hazelnut kernels, ground 70 g
wheat flour, type 405 200 g
baking powder 1 tbsp
cocoa powder 1 tbsp
milk 125 ml
chocolate, dark 200 g
whipping cream 200 g
honey 1 tbsp
lingonberries 200 g

Instructions

1. Preheat the oven to 175 degrees Celsius fan-forced.
2. Beat the soft butter, sugar, and salt in a bowl with a hand mixer until creamy.
3. Add the eggs one by one and mix well after each addition.
4. Mix the hazelnuts, flour, baking powder, and cocoa in a separate bowl.
5. Alternate adding the dry mixture and the milk to the batter, stirring until smooth.
6. Pour the batter into a greased loaf pan that is 30 centimeters long.
7. Bake the cake in the oven for about 45 minutes.
8. Let the cake cool down completely and remove it from the pan.
9. Chop the chocolate into small pieces.
10. Heat the cream, remaining butter, and honey in a pot until boiling.
11. Remove the pot from the heat and stir in the chocolate pieces until melted.
12. Place the pot in an ice bath and stir occasionally until the cream is spreadable after about 60 minutes.
13. Slice the cake horizontally into two even layers.
14. Spread the cranberries over the bottom cake layer.
15. Place the top cake layer on top.
16. Frost the entire cake with the chocolate cream.
17. Serve the cake and enjoy.

Nutrition per serving

kcal: 646
Protein: 9 g · Fett/Fat: 37 g · Carbs: 68 g