Today I’m sharing this chocolate cake recipe made in a mould that I absolutely love. What makes this mould special is the cylinder in the centre: when baked, it leaves a perfect hollow space that you can fill with deliciousness.
The recipe is pretty straightforward, and if you don’t have this specific mould, don’t worry! You can still make the cake—just skip filling the centre. Instead, you can pour the ganache on top of the cake, and it will be just as beautiful and tasty.
In a bowl, whisk the eggs with the sugar until fully combined and slightly fluffy.
In a separate bowl, sift together the flour, baking powder, cocoa powder, and salt. Gradually fold the dry ingredients into the egg-sugar mixture until smooth. Add the cream, milk, and melted chocolate (cooled, not hot), mixing gently.
Finish by adding the melted butter, around 40°C, incorporating it carefully.
Pour the batter into a greased cake mould and bake at 160°C for about 20 minutes (do not open the oven while baking). A skewer inserted in the centre should come out clean.
Toast 100 g of hazelnuts in the oven at 170°C for about 10 minutes, then let them cool. To remove the skins, rub the hazelnuts in a clean towel until most of the shells come off.
Caramelise sugar in a pan. Once golden, add the hazelnuts and a pinch of salt. Spread the mixture on a Silpat or parchment paper and allow to cool.
Process in a food processor for several minutes until it turns into a smooth paste (time will vary depending on your processor).
In a saucepan, heat water, sugar, cream, and glucose until boiling. Pour the hot mixture over finely chopped chocolate and gianduja. Mix gently with a spatula from the centre outwards until smooth and emulsified.
Once fully combined, add the oil and refrigerate for at least three hours, covering the surface directly.
Once the cake is baked and cooled, place it in a sealed container in the freezer for 30 minutes. Spread the hazelnut praline on top of the cake and return it to the freezer. Once chilled, fill the centre of the cake with ganache and pipe some over the praline layer. Decorate with toasted hazelnuts and return to the freezer for another 30 minutes while preparing the glaze.
For the glaze, melt the chocolate over a double boiler and stir in the oil until smooth. Pour the glaze into a container suitable for glazing the cake (a rectangular dish works best).
Remove the cake from the freezer and pour the glaze over the top—or over the entire cake if desired. Refrigerate for 10 minutes until the glaze sets.
Storage: Keep the cake in a sealed container at room temperature for up to three days.
