Difficulty

Medium

Chocolate hazelnut travel cake

Name: Chocolate hazelnut travel cake
Yield: 12 servings

Moist and tender cocoa and hazelnut sponge cake with an intense chocolate and hazelnut cream covered with a dark chocolate glaze

Giaduja Cream

Chocolate coating

Cocoa-hazelnut cake

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Ingredients

Yields

12 servings

Featured ingredients:

Dark Chocolate 54%

Callebaut 54%

Dark Chocolate 70%

Callebaut 70%

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Gianduja Cream

135 g dark chocolate (54%)
100 g hazelnut milk or whole milk
75 g roasted hazelnuts
30 g white sugar
2 g salt

Sponge Cake Batter

250 g eggs (5 units)
225 g vanilla or white sugar
150 g ground hazelnuts
150 g plain flour
125 g whole milk
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g cocoa powder
15 g baking powder

Chocolate Coating

200 g dark chocolate (70%)
40 g sunflower or neutral oil
30 g chopped hazelnuts

Directions

Prep. time

35m

Featured tools:

Stand mixer

Mix, knead, whisk

Travel cake pan

30 x 12 x 7 cm non-stick

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Gianduja Cream
- 135 g dark chocolate (54%)
- 100 g hazelnut milk or whole milk
- 75 g roasted hazelnuts
- 30 g white sugar
- 2 g salt
- In a saucepan, heat the milk together with the sugar and salt until it comes to the boil.
- Meanwhile, blend the roasted hazelnuts until you obtain a smooth, homogeneous paste.
- Once the milk is about to boil, pour the hot mixture over the chocolate and leave it to sit for 1 minute to allow it to melt.
- Then, using a spatula, mix to combine the chocolate and milk.
- Next, add the hazelnut paste and emulsify the mixture using a hand whisk.
- Cover with cling film and set aside until ready to use.
Sponge Cake Batter
- 250 g eggs (5 units)
- 225 g vanilla or white sugar
- 150 g ground hazelnuts
- 150 g plain flour
- 125 g whole milk
- 100 g sour cream or crème fraîche
- 75 g sunflower or neutral oil
- 75 g butter
- 60 g cocoa powder
- 15 g baking powder
- In a bowl, melt the butter and add the eggs, oil and sugar. Whisk vigorously until fully combined.
- Then add the milk and the sour cream or crème fraîche.
- Separately, sift the flour together with the cocoa powder and baking powder.
- Using a whisk, incorporate the flour mixture into the previous preparation and add the ground hazelnuts.
- If ground hazelnuts are not available, you can make your own by toasting raw hazelnuts and blending them in a food processor.
- Pour the mixture into a 30×12×7 cm rectangular tin lined with baking paper, and spread it out evenly.
- Bake with top and bottom heat for 35 minutes at 170 °C.
- Once done, allow it to cool for a few minutes before removing from the tin.
Chocolate Coating
- 200 g dark chocolate (70%)
- 40 g sunflower or neutral oil
- 30 g chopped hazelnuts
- First, melt the dark chocolate.
- Then add the oil and whisk well until fully incorporated.
- Next, stir in the chopped hazelnuts and mix. Set aside.
Assembly
- Start by placing the gianduja cream into a piping bag fitted with a plain 2 cm nozzle.
- Next, pipe the cream over the top of the sponge and smooth it out with a spatula, giving it a rounded shape.
- Then heat the chocolate coating to 28 °C, place the sponge on a wire rack and cover it completely.
- Transfer the cake to a serving plate and allow the chocolate to set completely.
- Store at room temperature in a cool, dry place.

Gianduja Cream

135 g dark chocolate (54%)
100 g hazelnut milk or whole milk
75 g roasted hazelnuts
30 g white sugar
2 g salt

Sponge Cake Batter

250 g eggs (5 units)
225 g vanilla or white sugar
150 g ground hazelnuts
150 g plain flour
125 g whole milk
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g cocoa powder
15 g baking powder

Chocolate Coating

200 g dark chocolate (70%)
40 g sunflower or neutral oil
30 g chopped hazelnuts

Chocolate hazelnut travel cake

Featured ingredients:

Dark Chocolate 54%

Dark Chocolate 70%

Gianduja Cream

Sponge Cake Batter

Chocolate Coating

Featured tools:

Stand mixer

Travel cake pan

Decorating nozzle tips

Gianduja Cream

135 g dark chocolate (54%)
100 g hazelnut milk or whole milk
75 g roasted hazelnuts
30 g white sugar
2 g salt

Sponge Cake Batter

250 g eggs (5 units)
225 g vanilla or white sugar
150 g ground hazelnuts
150 g plain flour
125 g whole milk
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g cocoa powder
15 g baking powder

Chocolate Coating

200 g dark chocolate (70%)
40 g sunflower or neutral oil
30 g chopped hazelnuts

Assembly

Lemon sesame travel cake

Brioche with hazelnut cream

Gianduja Sbriciolata torte

Giaduja Cream

Chocolate coating

Cocoa-hazelnut cake

Chocolate hazelnut travel cake

Featured ingredients:

Dark Chocolate 54%

Dark Chocolate 70%

Gianduja Cream

Sponge Cake Batter

Chocolate Coating

Featured tools:

Stand mixer

Travel cake pan

Decorating nozzle tips

Gianduja Cream 135 g dark chocolate (54%) 100 g hazelnut milk or whole milk 75 g roasted hazelnuts 30 g white sugar 2 g salt

Sponge Cake Batter 250 g eggs (5 units) 225 g vanilla or white sugar 150 g ground hazelnuts 150 g plain flour 125 g whole milk 100 g sour cream or crème fraîche 75 g sunflower or neutral oil 75 g butter 60 g cocoa powder 15 g baking powder

Chocolate Coating 200 g dark chocolate (70%) 40 g sunflower or neutral oil 30 g chopped hazelnuts

Assembly

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Gianduja Cream

135 g dark chocolate (54%)
100 g hazelnut milk or whole milk
75 g roasted hazelnuts
30 g white sugar
2 g salt

Sponge Cake Batter

250 g eggs (5 units)
225 g vanilla or white sugar
150 g ground hazelnuts
150 g plain flour
125 g whole milk
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g cocoa powder
15 g baking powder

Chocolate Coating

200 g dark chocolate (70%)
40 g sunflower or neutral oil
30 g chopped hazelnuts