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Author Notes: It is an easy cake recipe, that feels like chocolate but it isn't. It is moist and plushy and yes, one of the most tasty cakes you have ever tried —Anna
- 250 grams Flour (sifted)
- 200 grams Palm sugar
- 1,5 teaspoons Baking powder
- 0,5 teaspoons Baking soda
- 1 pinch Salt
- 1 Vanilla bean
- 1 tablespoon Cognac
- 50 grams Dark chocolate ( chopped)
- 2 Eggs
- 115 grams Butter (softened)
- 40 grams Carob powder
- 10-12 Hazelnuts (chopped)
- 300 milliliters Sour cream
- Preheat the oven to 175°C (350°F). Grease a bundt pan.
- In a bowl, mix together flour, baking powder, baking soda,salt and carob powder. Set aside.
- In a mixer, beat the sugar and butter until fluffy and creamy. Add the eggs, one at a time and when they are absorbed, add the sour cream.
- Add the vanilla bean and the cognac.
- Turn the mixer off and fold in the flour mix, beat no more than 5 seconds. Finally you add the chocolate and the hazelnuts.
- Pour the batter into the prepared cake pan and smooth the top with a spoon. Bake for 45-50 min. or until the cake tester comes out clean.
- Let the cake cool in its pan for 20 minutes, then invert the cake onto a wire rack to cool completely.
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