Chocolate Praline Cake | Makes 12 Slices
Sharing Dish with Chocolate Creme Cheese Frosting and Caramelised Hazelnuts
Take dessert to the next level with this decadent chocolate sponge cake, topped with a mouthwatering layer of salted caramel frosting and crowned with caramelised hazelnuts.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Devil's Food Cake Mix
(Contains: Cereals containing gluten May contain: Egg, Milk, Soya)
100 grams
Chocolate Chips
(Contains: Soya May contain: Milk)
200 grams
Cream Cheese
(Contains: Milk)
80 grams
Salted Caramel Sauce
(Contains: Milk)
50 grams
Hazelnuts
(Contains: Nuts May contain: Nuts)
Not included in your delivery
3 unit(s)
Egg
8 tbsp
Vegetable Oil
230 milliliter(s)
Water
Nutritional information
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4.
b) Line 2 8''/20cm round cake tins with baking paper.
c) In a large bowl, combine the cake mix, eggs, water and vegetable oil (see pantry for amounts).
d) Gently stir until fully combined, 2-3 mins.
a) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!
b) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.
a) While the cakes bake, combine in a small saucepan the chocolate chips, cream cheese and one quarter of the salted caramel sauce.
b) Stir on medium heat until the chocolate is completely melted, 3-4 mins.
c) Transfer the chocolate cream cheese mixture into a small bowl, then cover and refrigerate until the cakes are cool.
a) While the frosting cools, combine in a small saucepan the hazelnuts and one third of the remaining salted caramel sauce.
b) Pop on medium heat until the salted caramel sauce becomes stringy and the hazelnuts clump together, 5-6 mins.
a) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins.
b) Once hardened, carefully crush the caramelised nuts with a rolling pin to make your praline.
a) Once the cakes are completely cooled, divide the chocolate cream cheese frosting evenly between the cakes and gently spread to cover the top of each one.
b) Stack one cake on top of another on your serving platter.
c) Drizzle over the remaining salted caramel sauce.
d) Carefully sprinkle over the praline to finish.
Enjoy!
