Cakes and Frostings

Chocolate Hazelnut Cake With Chocolate Sauce And Raspberry Coulis

  • CAKE ~
  • 1 cup Whole wheat pastry flour
  • 1 cup Unbleached white flour
  • 1 cup Cocoa powder, sifted
  • 1 cup Hazelnuts, toasted, finely ground
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Sea salt
  • 1 teaspoon Baking soda
  • 1/2 cup Sunflower or walnut oil
  • 1 cup Maple syrup
  • 1 cup Almond milk
  • ~ Zest of an orange
  • 1/2 cup Orange juice
  • 1 tablespoon Vanilla
  • FILLING ~
  • 10-oz. jar Fruit-sweetened raspberry jam
  • ~ Raspberry coulis:
  • ~ (Makes 3/4 to 1 cup)
  • 1 1/2 cups (about 6 oz.) Raspberries, or 10-oz. frozen berries
  • 1/3 cup (more with frozen berries) Brown rice syrup
  • 1/2 teaspoon Vanilla
  • CHOCOLATE SAUCE/ICING ~
  • 1 1/2 cups Maple syrup
  • 3 tablespoons Sunflower oil (optional)
  • 2 cups Cocoa powder, sifted
  • 1 teaspoon Vanilla

    • Preheat oven to 350 degrees F. Oil the sides and cut parchment paper to fit thebottom of 2 cake tins or a 9-inch springform pan, or oil a Bundt pan.

    To prepare cake, in a large bowl mix dry ingredients. Add three quarters of the ground hazelnuts to batter, reserving remainder. In a medium bowl, mix wet ingredients and add to dry. Whisk gently to form a smooth batter. Pour batter into pan(s).

    Bake until cake tests done, 25 to 30 minutes for layers, 50 to 60 minutes for springform cake, or 40 to 45 minutes for Bundt cake.

    Transfer pan(s) to cooling rack for at least 15 minutes. Remove cake from pan(s) and allow to cool completely.

    To make raspberry coulis, puree berries in a food processor or food mill. Strain through a gine strainer to remove seeds.Whisk in sweetener and vanilla and chill. To make chocolate sauce or icing, in a 2-quart saucepan heat together sweetener and oil. (The oil adds a slightly more luscious quality but may be omitted for a sweeter and less bittersweet taste.)Whisk in cocoa powder. Simmer for several minutes, less for sauce, more for icing. Turn heat off and stir in vanilla.

    Pour 1 cup warm sauce over Bundt cake, orrefrigerate icing until spreadable for layer or springform cake, up to an hour in a shallow bowl. For layers, spread jam in center and frost top and sides withchocolate icing. Sprinkle remainder of hazelnuts over chocolate sauce or icing.Keep cake cool.

    Spoon coulis on individual plates and place a slice of cake on top to serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Johanne Wayne of Lakewood, CO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!