Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Hazelnut and Apple Chocolate Cake

Cake, Celebratory Layer Cakes | 19th September 2009 | By

The house is smelling wonderfully of roasted hazelnuts – mmmmm! It’s another friend’s significant birthday and there is a party to celebrate it tomorrow, so I have just cooked what smells like a really delicious cake. As it is the time of mellow fruitfulness and the time of apples and hazelnuts in particular, this seems like an appropriate time to make this cake from Green & Black’s. Trouble is, I want to try it now!

This is what I did:
  • Roasted 4oz of hazelnuts in hot oven for 10 mins. After skinning them (rubbed them between my hands and skins came off very easily) ground them roughly in a coffee grinder. Reserved a handful of whole ones for decoration.
  • Creamed 10oz unsalted butter with 6oz unrefined brown sugar until quite pale.
  • Beat in 3 duck eggs alternately with 10oz sifted flour (5oz wholemeal + 5oz white spelt) and 3 tsp baking powder.
  • Mixed in 5 tbsp coffee.
  • Finally stirred in hazelnuts and 2oz grated 85% chocolate.
  • Divided mixture between two 21cm round tins (well, silicone thingies really) and baked at 180°C (gas 4) for 35 minutes until firm.
Hey ho, the best laid plans! One of the baking trays I put my sandwich thingies on was warped so I ended up with a rather lop sided cake which meant that the ganache went merrily rolling down hill and over the edge in a great chocolate waterfall. I also had trouble with my ganache, which separated and refused to behave so I had to rescue it with some icing sugar.

I continued thus:

  • Peeled and chopped 1.5 lb apples (original recipe stated Bramley – I used 1/2 Cornish Gillyflower and 1/2 Cornish unidentified).
  • Simmered this with juice and grated zest of 1 lemon and 2 tbsp unrefined granulated sugar until apple soft but not too mushy.
  • When cool used to sandwich cakes.
  • Melted 5oz 85% chocolate with 125 ml whipping cream and 1 tbsp grappa.
  • When tried to stir this, mixture curdled so added about 2 tbsp icing sugar which luckily sorted the problem out.
  • When cooled, poured this over top of cake and decorated with reserved hazelnuts and chocolate shavings.
Despite its rather interesting angle and the pool of chocolate down one side, I’m glad to report that the cake was a success. The hazelnuts really made it quite scrumptious. The apple filling was also a delicious addition and its fruity tartness complemented the chocolate really well. The next time I make this, however, I shall give it a few minutes less in the oven as it was a little on the dry side.


  1. Janice

    20th September 2009 at 8:29 pm

    Yeah ganache can be somewhat unpredictable! Your cake looks fab, love the idea of the apples to fill the cake, must remember this for the future.

  2. Talita

    23rd September 2009 at 12:44 pm

    Wow! How rich! Love the topping!

  3. Rikka B

    4th April 2013 at 7:00 pm

    The apple filling is a really good idea, must try it.

  4. Maya Russell

    9th August 2013 at 4:56 am

    I would never have thought of apple filling. Brilliant.


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