Chocolate Cake with Ice Cream

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Chocolate Cake with Ice Cream
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
16
For Cake
1 cup
1 ½ cups
low-fat Buttermilk
1 ½ cups
6
large eggs
1 ½ teaspoons
1 cup
unsweetened, dutch-processed cocoa powder (plus extra for pan)
1 ½ teaspoons
3 cups
3 cups
1 teaspoon
3 teaspoons
½ cup
Hazelnuts (finely crushed)
For Frosting
1 ¼ cups
butter (softened; divided)
¾ cup
unsweetened, dutch-processed cocoa powder
3 teaspoons
5 cups
cup
heavy cream
1 teaspoon
1 cup
In Addition
How healthy are the main ingredients?
eggsugarsalt

Preparation steps

1.
Heat oven to 350ºF / 180ºC. Grease a Bundt pan and dust with extra cocoa.
2.
In a large bowl whisk together water, buttermilk, oil, eggs, and vanilla.
3.
In the bowl of a mixer stir together cocoa, instant espresso powder, sugar, flour, salt, baking soda, hazelnuts. Add wet ingredients and mix until combined, 2 minutes.
4.
Pour batter into pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then turn out to cool completely.
5.
For Frosting:
6.
Melt 1/4 cup butter with 1 tablespoon cocoa. Cream remaining butter in a bowl and add melted butter mixture and vanilla.
7.
Whisk together remaining cocoa powder and confectioners' sugar. Add the butter alternately with the cream. Mix in hazelnut spread and mix until creamy. Frost the cake. Serve with ice cream.