Gianduja Chocolate Cake Recipe by Giorgio Locatelli
A chocolate cake recipe should leave your mouth feeling full of the flavour of chocolate, not sugar, and this cake does that. Gianduja, the famous hazelnut chocolate from Piemonte, is the chocolate that I grew up with, so this is quite a nostalgic cake for me, and I must admit there are times when I think, forget the healthy breakfast, there is nothing better than a slice of this with a cappuccino, mid morning.
There is such a huge choice of exciting, beautifully made chocolate available now, and that is what you want here. Note: the ganache for this needs to be made 8 hours ahead.
Makes 1 x 24cm cake
– 40g padcocoa powder
– 120ml buttermilk
– 225g unsalted butter, softened and cut into cubes, plus a little extra for greasing the tin
– 240g plain flour
– 2 tsp baking powder
– 1 tsp bicarbonate of soda
– Vanilla seeds from 1 pod
– 1/2 tsp fine salt
– 200g caster sugar
– 265ml double cream
– 15g clear honey
– 120g ood gianduja chocolate, broken into pieces
1. To make the ganache, pour 75ml of the double cream into a pan, add the honey, and bring to the boil, then take off the heat.
2. Have the chocolate pieces in a bowl, and slowly whisk in the hot cream and honey mixture
3. Whisk in the rest of the cream and put into the fridge for 8 hours before using.
4. Preheat the oven to 170°0/gas3.
5. Grease a 24cm round cake tin, with a removable base, with a little butter and line with baking paper.
6. Put the cocoa powder into a bowl and pour in 120mI of hot water, slowly, mixing until smooth.
7. Stir in the buttermilk and keep to one side.
8. Separate the egg yolks from the whites. In a bowl, beat the egg yolks with the butter until pale and fluffy.
9. Fold in the flour, baking powder, bicarbonate of soda, vanilla seeds and salt, then fold in the reserved cocoa mixture.
10. Now you need to make a meringue. Preferably using a food mixer, whisk the egg whites with the sugar until they form stiff peaks.
11. With a spatula, very gently fold half the meringue into the cocoa mixture, keeping as much air in the mixture as possible, and when it is all incorporated, carefully fold in the rest.
12. Spoon the mixture into the tin and level it gently on top.
13. Put into the preheated oven and bake for 1hour, until the centre springs back if you touch it with your fingertip.
14. Remove from the oven and leave to cool on a wire rack, placed over a tray or large plate, then split in half horizontally and spread with half the ganache.
15. Spread the rest of the ganache all over the top and sides of the cooled cake with a spatula.
With recipes that reflect the places he calls home, from Northern Italy to North London or the holiday house he and his wife Plaxy have found in Puglia, Made at Home is a celebration of Giorgio’s favourite dishes.
From Tuscan tomato and bread soup to monkfish stew, simple spaghettis or lemon and pistachio polenta cake, Made at Home is a colourful collection of the food that Giorgio Locatelli loves to prepare for family and friends.