Chocolate Hazelnut Carrot Cake
Lindt EXCELLENCE Roasted Hazelnut Dark Chocolate Bar, 100g
- 2 bars (100g each) Lindt Excellence Hazelnut Dark Chocolate
- 1/3 cup (80mL) milk
- 2 1/2 cups (315g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 3/4 cup (175mL) vegetable oil
- 1 1/2 cups (300g) granulated sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups (300g) grated carrots, not packed
- Cream Cheese Icing
- 1 cup (200g) unsalted butter
- 2 blocks (250g each) cream cheese
- 1 tsp vanilla
- 4 cups (480g) icing sugar
Lindt Chocolate In This Recipe
Cake: Preheat oven to 350°F (180°C). Grease two 9-inch (2L) cake pans. Finely chop chocolate and place in a bowl. Heat milk just to boiling. Pour over chocolate and stir gently until melted. In a separate bowl, whisk flour with baking powder, baking soda, salt and spices.
In a large bowl, using a mixer on medium, beat oil with sugar, eggs and vanilla for 3 minutes. Beat in chocolate. Add flour mixture. Stir with a spoon until even in colour. Stir in carrots. Divide batter between pans.
Bake 35 to 40 minutes, or until cakes are springy when tapped. Remove pans to cooling racks. After 5 minutes, run a knife around sides of cakes. Turn out of pans. Invert and cool on racks. (Covered cake will keep well at room temperature for 2 days.)
To assemble a layered cake, slice each cake horizontally in half. Place top half of 1 cake, dome-side down, on a platter. Spread with a quarter of the icing (see instructions, below), leaving a narrow border around the cake. Lay bottom part of that cake on top, cut-side down. Repeat spreading and layering. Refrigerate overnight before serving.
Cream Cheese Icing: Bring butter and cream cheese to room temperature. Beat together with 1 tsp vanilla until creamy. Gradually beat in icing sugar.
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