Chocolate Cake filled with Hazelnut chocolate spread.

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Chocolate Cake with Lindt Hazelnut chocolate spread filling. Decorated with mini sugar coated eggs. Displayed on a glass cake stand.

This Chocolate cake, filled with Hazelnut Chocolate Spread, is very adaptable. It uses a variation of the Vanilla Sponge Cake recipe. You can use any chocolate spread filling. I used Lindt Hazelnut Chocolate Spread. 

Easy chocolate glaze for the topping.

The chocolate topping uses a reduced quantity from the Easy chocolate glaze recipe. Which hardens, but doesn’t crack when sliced.  You could mix and match the filling and topping. If you have a couple of jars of Hazelnut spread, why not use that as a topping instead of the melted chocolate.

Mix and match the filling and topping

If you don’t have any Hazelnut chocolate spread, you could use the full amount from the Easy chocolate glaze recipe as a filling and a topping.

Easter Baking.

You can decorate this cake in any way you wish. Easter calls for mini sugar coated eggs. If you have a young baker in the family, let them do the decorating.

 

Chocolate Cake. Decorated with mini sugar coated eggs. Displayed on a glass cake stand.

 

If you love chocolate and want an even easier recipe to make. Try this Chocolate Tray Bake that also uses the easy to slice chocolate topping.

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Chocolate Cake filled with Hazelnut chocolate spread.

This Chocolate cake is very adaptable. It uses a variation of the Vanilla Sponge Cake recipe. You can use any chocolate spread filling. I used Lindt Hazelnut Chocolate Spread.

Cook Time25 mins
Total Time25 mins
Course: Dessert
Cuisine: British
Servings: 8
Calories: 829kcal
Author: Lynn Hill

Ingredients

For the cake

  • 225 g butter softened
  • 225 g soft brown sugar
  • 4 medium eggs
  • 1 teaspoon vanilla extract
  • 225 g self raising flour sieved
  • 2 tablespoons cocoa powder sieved

Filling and Topping

  • 200 g jar hazelnut chocolate spread
  • 100 g dark chocolate 70% cocoa
  • 50 g unsalted butter
  • 200 g Mini sugar coated eggs

Instructions

  • Pre heat the oven to 180 deg fan assisted. Grease and line the base of 2 x 19cm/7.5” loose bottomed cake tin.
  • Beat together the butter and sugar until light and fluffy
  • Add the eggs one at a time, adding a little flour between each egg. This will help prevent curdling. Mix until well combined.
  • Add the vanilla extract, cocoa and remaining flour. Gently mix until well combined
  • Pour the cake batter evenly into the prepared cake tins. Bake for 20 - 25 mins. Or until baked. Testing the centre of the cakes with a skewer until it comes out clean.
  • Leave in the tins to cool a little before turning out onto a wire rack to cool completely.
  • Turning one of the cakes upside down while cooling, will help flatten the dome a little. Making it easier to sandwich the two layers together.
  • Adding the filling and topping.
  • Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little.
  • Sandwich the two cake layers together, keeping the flattened done one upside down, with the Hazelnut spread. Feel free to be generous with the filling and use the whole jar. Using a piping bag will make the job easier.
  • Pour the cooled chocolate mix over the top of the cake.
  • Before it sets completely, decorate with the mini eggs

Notes

Will keep for a couple of days in an air tight tin.

Nutrition

Calories: 829kcal | Carbohydrates: 85g | Protein: 11g | Fat: 51g | Saturated Fat: 33g | Cholesterol: 159mg | Sodium: 273mg | Potassium: 313mg | Fiber: 4g | Sugar: 58g | Vitamin A: 20.8% | Vitamin C: 0.9% | Calcium: 13.7% | Iron: 21.2%

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