Choco Nut Cake Recipes

VIENNESE CHOCOLATE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

CHOCO NUT CAKE

Steps:

• Make the cake. Grease bottom and sides of an 8" round pan and set aside.
• In a bowl, combine coconut, condensed milk, and egg white. Mix thoroughly. Transfer coconut mixture to a sheet of plastic wrap. Roll the coconut and form into a rope measuring about 18". Wrap and refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees F.
• In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In separate bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla extract. Beat batter until smooth.
• Add flour mixture to batter alternately with the yogurt. Pour batter into prepared pan. Unwrap the coconut and form into a circle. Arrange the coconut rope on the center of cake batter.
• Bake in preheated oven about one hour or until cake tester inserted in the center comes clean. Let cool.
• Make the glaze. In a saucepan, combine sugar and water and bring to a boil. Stir until sugar dissolves. Add cocoa powder and vanilla extract and stir until smooth. Remove from heat and let cool.
• Bursh the cooled cake with the glaze. Refrigerate until the glaze is set before serving.