For today’s recipe, I present Chocolate Hazelnut or Raspberry Filled Cakes. These are petite cakes filled with either chocolate hazelnut spread or raspberry jam. Any type of chocolate hazelnut spread will work well, though Nutella is a very popular brand.
They are straightforward to prepare. Simply mix the cake batter and spoon it into paper cases. Then, add the filling on top. Bake the cakes, and they will rise and envelop the filling nicely. Naturally, the choice of filling can be adapted to suit preferences, so any good spread or jam will work admirably.
The process is simple and can be easily accomplished by hand or with a hand mixer. The ingredients list is not extensive either. You only need flour, baking powder, salt, sugar, yogurt, milk, eggs, oil, and vanilla extract for the batter. Then for the fillings, in my case chocolate hazelnut spread and raspberry jam. However, as I mentioned before, you can use any filling of your preference. Use about a heaped teaspoon of filling for each cake, which is ample to infuse a great taste inside a soft and light cake.
Method for Chocolate Hazelnut Or Raspberry Filled Cakes
Now, let me outline the method, which, as I mentioned earlier, is straightforward. Beat together the eggs and sugar. Then add the yogurt, milk, oil, and vanilla, and mix to combine. Afterward, sift in the flour, baking powder, and salt, and stir until thoroughly combined, with no lumps. Equally distribute that mixture into 12 paper cases. Then, carefully, spoon your chosen filling on top.
Bake the cakes in a preheated oven at 180°C/160°C Fan/350°F for about 20 minutes until the cake batter has risen and covered the filling. The cakes will dome and develop cracks on the top, which is perfectly fine. Allow them to cool for a few minutes before transferring them to a wire rack to cool completely. Then, they are ready to serve.
My cakes turned out exceptionally well. They rose nicely, completely encasing the filling. The cakes had a soft and light texture with a delightful vanilla flavour. The filling was just as it should be in both cases. These cakes are certainly worth the effort of making them.
Another very easy recipe is Moist Chocolate Muffins – Quick & Easy.
Filled Cakes – Chocolate Hazelnut Or RaspberryCourse: Cakes, MuffinsDifficulty: Easy
180g(1 cup+1 1/2 tbsp, based on scooping packed flour into a 250ml cup) plain flour
120g(1/2 cup + 1 1/2 tbsp) caster sugar
125g(1/2 cup + 1 tsp) natural yoghurt
45ml(3 tbsp) milk
100ml(6 tbsp + 2 tsp) flavourless oil
2 medium eggs(large in USA)
8g(2 tsp) baking powder
1.5g(1/4 tsp) salt
5ml(1 tsp) vanilla extract
90g( about 6 heaped tsp) chocolate hazelnut spread
90g(about 6 heaped tsp) raspberry jam
- Preheat the oven to 180C/160C Fan/350F.
- Line a muffin pan with paper cases, or grease and flour it.
- Place the eggs and sugar into a large bowl and whisk them until fully combined.
- Add the yoghurt, oil, milk and vanilla extract and mix again.
- Mix the baking power and salt into the flour.
- Sift the flour onto the wet mixture and stir until smooth and lump free.
- Spoon the mixture equally between the paper cases.
- Carefully spoon the filling onto the centre of the batter.
- Bake the cakes for 20 minutes, until they have risen and the filling is covered.
- Leave the cakes in the pan for about 5 minutes, then transfer to a wire rack to cool completely.