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Hazelnut Frosted White Chocolate Cake

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Ingredients
  Butter 9 Ounce (250 Gram, Plus A Little Extra For Greasing)
  White chocolate 5 Ounce, broken into pieces (140 Gram)
  Milk 9 Fluid Ounce (250 Milliliter)
  Vanilla extract 1 Teaspoon (250 Gram)
  Raisin 9 Ounce
  Bicarbonate of soda 1⁄4 Teaspoon
  Caster sugar 10 Ounce (300 Gram)
  Eggs 2 Large, lightly beaten
  Philadelphia cheese 300 Gram
  Butter 3 Ounce, softened (85 Gram)
  Icing sugar 4 Ounce, sifted (100 Gram)
  Hazelnuts 2 Ounce, finely chopped (50 Gram)
Directions

GETTING READY
1. Preheat the oven to 160C/fan 140C/gas 3
2. Evenly grease a deep 23cm cake tin and line its base with greaseproof paper

MAKING
3. In a small saucpan, add butter, chocolate, vanilla extract and milk and heat gently until the chocolate melts
4. In a large bowl, mix together the flour, soda bicarb, a pinch of salt and sugar and all the melted mixture into it; add eggs and blend till smooth
5. Pour this batter into the prepared tin and bake for an hour till the cake is golden and a cake tester comes out clean; allow to cool down, wrap the cake in cling film and freeze
6. For the frosting, whisk Philadelphia, butter and sising sugar till fluffy, add in most of the nets and spread over the cake

SERVING
7. Spinkle the remaining nuts over the cake and serve

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Hazelnut
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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