What chocolate cake is the best? It is Your Most Amazing Chocolate Cake Recipe. Yes, you read it right. It is YOUR CHOCOLATE CAKE! Time for you to have it all…
Hello from the most attractive piece of internet land called the food blogging.
How are you? How is your life? Are you still dreaming, laughing and believing? Do you have energy? Are you practicing yoga or do you exercise at all at this time?
And as I am waiting for your answers I can’t stop thinking, the whole world is kind of in “pause state”. Yes, some times I want to cry (for no reason, really…) There is and there was “something in the air”. Maybe the change.
But when in doubt the solution is always … THE CHOCOLATE!
It is my axiom for HAPPINESS! So, let’s talk about chocolate happiness.
DESCRIPTIONS
How can I describe this recipe in 3 words? How about quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.
Your most amazing chocolate cake!
The ingredients are simple. From flour, eggs, sugar to chocolate, Nutella, heavy cream and CHESTNUT!
Yes, there is a tiny layer of my favorite chestnut filling. There is no words and no language that can explain my chestnut happiness.
To me Chocolate + Chestnut = HAPPY LIFE!
So, my dear readers let’s make decision to enjoy, to have and to create happy life!
The starting point is always under the umbrella I like to call …
SHOPPING LIST
- eggs
- sugar
- flour (all purpose)
- hazelnuts (ground)
- chestnut puree
- gelatin powder
- heavy cream
- rum
- icing sugar
- Nutella
- chocolate
- baking powder
- corn starch
- raspberry jam
- cinnamon
- salt
EQUIPMENT NEEDED
-KitchenAid mixer
-mixing bowl
-baking sheet (12 by 16 inch)
-9 by 5 loaf pan
-sauce pan
ACTION TIME
Your Most Amazing Chocolate Cake
Ingredients
The Best Cake
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
2 TBSP hazelnuts, (ground or chopped)
1/2 tsp cinnamon
1 tsp baking powder (no aluminum)
1 tsp cornstarch
1/8 tsp salt
Chocolate Filling
6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/3 cups heavy cream
3 TBSP raspberry jam
CHESTNUT FILLING
314 gr chestnut puree or 1 jar Raureni
2 TBSP icing sugar
1 1/2 tsp rum
1 cup heavy cream
2 tsp gelatin powder
5 tsp water (cold)
INSTRUCTIONS
Line your loaf pan with plastic wrap. Set aside.
Making the cake:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, hazelnuts, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool completely. (for about 2 to 3 hours)
Making CHOCOLATE FILLING
Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.
Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.
HOW TO PREPARE GELATIN POWDER?
It is super easy.
Add gelatin powder into small sauce pan. Then add cold water to it.
Soak gelatin for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved.
Pour over the chocolate mixture.
In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.
Mix until all ingredients are combined and happy together.
When your cake is cooled you are ready to transfer into prepared loaf pan.
You will need to measure if you are using different size of the pan.
I used the following:
For the bottom cake: 8 1/2 inches by 7 1/2 inches
Top piece of the cake is 7 1/2 inches by 3 1/2 inches.
Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)
Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.
Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.
MAKING CHESTNUT FILLING
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)
Mix until all ingredients are incorporated.
GELATIN POWDER
Add the gelatin powder into a small sauce pan.
Then add cold water. Soak the mixture for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON’T boil the gelatin)
Remove your cake from the fridge and cover with raspberry jam.
Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)
Close your cake with your second top cake or 7.5 inches by 3.5 inches.
Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.
Next Day
Free cake from the loaf pan.
Cut into desired pieces.
Decorate with melted chocolate.
Enjoy and share.
Review the Steps
-line baking sheet with aluminum foil and spray
-make cake base and cool it
-cut cake into predefined measurements in order to fit 9 by 5 pan
-make chocolate filling and transfer into the cake. Transfer to the fridge.
-then make chestnut filling
-remove cake from the fridge, cover with raspberry jam and chestnut filling
-finish cake with your top piece
-cover everything with plastic wrap and transfer to the fridge or freezer overnigh
Freezing
You can freeze this cake for about 6 weeks.
Quick Note
Chestnut Puree – check the image below. You can buy the chestnut puree on amazon website.
Eggs – use organic, large eggs
Flour – use all purpose, unbleached
Heavy cream – 33% or higher
Chocolate – use semi sweet chocolate or the kind you like
Gelatin Powder – I used GoBio organic gelatin. It is my favorite. You can use your favorite brand.
FINAL NOTE
Make the best chocolate cake for you and your family. Any day, any time.
Yes, this is Your Most Amazing Chocolate Cake Recipe! So, enjoy and share.
Final Grade: A+
Difficulty Level: Easy
OTHER LINKS
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Mini No Bake Cheesecake – Your Fantasy
Rigo Jancsi – Escape to Hungarian Chocolate Cake
Ice Cream Strawberry Coffee Cake-Haagen-Dazs
Chocolate Friday Lava Cake – Power of Love
Nutella Hot Chocolate Bombs (Costco No More)
Gluten Free Chocolate Cake-Spill the Beans
Milo Magic Cake – Nestle Products for Happy You
Nutella Easiest Cake And Best Dessert
Easy Milano Tiramisu Recipe – No Bake Addiction
Chestnut Tunnel Cake-Let there be light
PRINTING THE RECIPE
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Your Most Amazing Chocolate Cake Recipe (No 1)
Quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.
Yes, this is Your most amazing chocolate cake!
Ingredients
- 6 large eggs (organic)
- 3/4 cup sugar
- 1 cup flour (AP)
- 2 TBSP hazelnuts, (ground or chopped)
- 1/2 tsp cinnamon
- 1 tsp baking powder (no aluminum)
- 1 tsp cornstarch
- 1/8 tsp salt
Chocolate Filling
- 6 oz semi sweet chocolate
- 1/2 cup heavy cream
- 3/4 cup Nutella
- 2 tsp gelatin powder
- 5 tsp cold water
- 1 1/3 cups heavy cream
- 3 TBSP raspberry jam
CHESTNUT FILLING
- 314 gr chestnut puree or 1 jar Raureni
- 2 TBSP icing sugar
- 1 1/2 tsp rum
- 1 cup heavy cream
- 2 tsp gelatin powder
- 5 tsp water (cold)
Instructions
Line your loaf pan with plastic wrap. Set aside.
Making the cake:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, hazelnuts, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool completely. (for about 2 to 3 hours)
Making CHOCOLATE FILLING
Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.
Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.
HOW TO PREPARE GELATIN POWDER?
It is super easy.
Add gelatin powder into small sauce pan. Then add cold water to it.
Soak gelatin for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved.
Pour over the chocolate mixture.
In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.
Mix until all ingredients are combined and happy together.
When your cake is cooled you are ready to transfer into prepared loaf pan.
You will need to measure if you are using different size of the pan.
I used the following:
For the bottom cake: 8 1/2 inches by 7 1/2 inches
Top piece of the cake is 7 1/2 inches by 3 1/2 inches.
Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)
Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.
Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.
MAKING CHESTNUT FILLING
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)
Mix until all ingredients are incorporated.
GELATIN POWDER
Add the gelatin powder into a small sauce pan.
Then add cold water. Soak the mixture for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON'T boil the gelatin)
Remove your cake from the fridge and cover with raspberry jam.
Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)
Close your cake with your second top cake or 7.5 inches by 3.5 inches.
Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.
Next Day
Free cake from the loaf pan.
Cut into desired pieces.
Decorate with melted chocolate.
Enjoy and share.
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