At last I get to write a new post. Earlier this month I went for a vacation with my friends. Just spend a week at my friend's place in Taiping. I have never set foot there so why not ? Why not get to know more about one of the oldest town in Malaysia. So there I was for a week exploring the town.
This post was not meant to write about my vacation.
So a couple of days before I get the baking mode back after a week leave. And it was for my best friend's birthday. I have never bake him anything and once when I told him about my new hobby he said I haven't bake anything for him. So for his birthday, I baked him a cake !
I didn't know what kind of cake is his favourite so I just went on and pick one myself. I have been meaning to use my ground hazelnut stock which has been forever sitting in the fridge. I baked the German Hazelnut Cake ! I don't know why it's called what it's called, but I have a soft spot for anything German, say, Thomas Muller. *wink*
My verdict ? This cake was delicious the day after ! I baked two of the cake, one for my friend and the other one for my family. It tasted not-so-tasty the day it was made, but the day after......YUMSSS ! But not enough to satisfy the chocolate cake lover in me.
That's why it has Chocolate Cream Cheese frosting on top ! With chocolate chips !
Overall the cake was okay. Not delicious enough for me to bake it again. But maybe that's just me.
My friend hasn't even taste the cake yet. He said it was a shame to cut a beautiful cake. I think he's just touched that I took all the trouble to bake him one, which is not the case as I've always bake with lots and lots of love in it ! A labour of love, that is.
German Hazelnut Cake
Adapted from ........... ( I forgot to bookmark the website! )
- 70 gram hazelnut, ground
- 80 gram unsalted butter, room temperature
- 200 gram caster sugar
- 3 eggs
- 1 tspn vanilla
- 170 gram plain flour
- 1 1/4 tspn baking powder
- Pinch of salt
- Pre-heat oven to 180 degrees C. Grease and line a 9" cake pan.
- Melt butter and set aside to cool.
- In large bowl, beat eggs, sugar and vanilla until thick and lemon coloured ( about 2-3 minutes ).
- Add flour, baking powder, salt and ground hazelnuts; mix well.
- Continue beating while adding the melted butter. Mix well and pour into the pan.
- Bake for 30-35 minutes ( mine was done after 30 minutes ). Cool in pan for 15 minutes and remove from pan and cool completely for 30 minutes.
Chocolate Cream Cheese frosting
Adapted from Cupcake Project
- 8 oz. cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 4 cups icing sugar ( I used 1 cup because that was all that I had )
- 1/2 cup cocoa powder
- Mix cream cheese and butter until smooth and creamy.
- Mix in icing sugar, one cup at a time.
- Mix in cocoa powder.