No reviews 1 cup/240 ml neutral oil such as grapeseed plus a little oil to grease the baking pan 2 ½ cups/350 g all-purpose flour ½ cup/50 g unsweetened Dutch-processed cocoa 1 Tbsp baking powder ½ tsp fine sea salt 3 Tbsp+ 1 tsp/50 ml boiling water 3 ½ oz/100 g semisweet chocolate chips (70% cacao or greater) 1 ½ cups/300 g packed light or dark brown sugar 4 large eggs, at room temperature ½ cup/120 g sour cream 2 tsp instant coffee or espresso powder 2 tsp hazelnut extract Hazelnut Praline 300g sugar 150 g whole hazelnuts, skinned 1 1/2 tsp sea salt flakes Chocolate Frosting 1 ½ cups/330 g unsalted butter, softened to room temperature 1 ½ cups/180 g confectioner’s sugar 8oz/255 g semisweet chocolate chips (70% cacao or greater) ½ cup/50 g unsweetened Dutch-processed cocoa ¼ cup/60 ml boiling water ¼ cup/30 g sour cream 1 oz/30 g full-fat plain Greek yogurt 2 Tbsp runny honey or golden syrup 1 tsp hazelnut extract 1/4 tsp instant expresso or coffee powder a tiny pinch of fine sea salt Hazelnut Praline Chocolate Buttercream Frosting Assembly Have an excellent birthday Nik. With much love and respect from an English fan, Jack. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
