Can you believe that you can make a cake (with frosting) using only 5 ingredients? Yup, it’s true!
This delicious 5 Ingredient Hazelnut Cake with Chocolate and Whipped Cream Frosting is not only perfect for this week’s Five Ingredient Friday Series, but is perfect for helping me celebrate my 3 year Bloggiversary (and such a celebration clearly deserves cake!)
3 years ago on this very day I hit publish on my first post, that was 408 posts ago…OH MY GOSH! Seriously, 3 years? over 400 posts? I feel like I need to pinch myself! And as this post goes live, I’m in Kansas City at a blog conference learning all about how to improve and grow my blog (it’s such a fun learning process!)
If you would have told me 3 years ago what this blog would turn into (let alone that I’d have a blog), I probably would have looked at you and laughed (and thought you didn’t take all your meds that morning).
I started this blog as a little space on the web to share recipes because I always loved cooking and baking and loved connecting with family and friends over food, but didn’t really have any rhyme or reason as to what I was doing or posting. I’d post every once in a while with some pretty horrible photos, like horrible, horrible (but you know what? At least the feedback has always been that it tasted amazing).
Then last year after a really fantastic conversation with my hubby (who is so supportive and the best sounding board) about how I was really starting to like blogging and how I wanted to spend more time on it, I decided to really ‘give it a go’ to try and improve my blog. So while yes, today is my 3 year bloggiversary, I still feel like I’m a total newbie and have soooo much to learn!
And while I struggle with ‘putting myself out there’ for all to judge, having self doubt and comparing myself to others (how could one not? there are so many fantastic blogs out there), it is nothing compared to the joy I get when I receive an email or comment for someone telling me how I’ve made life just a tiny bit easier because I’m taking the guess work out of what to make for dinner or just connecting with others (can I just say that I’ve met and actually made ‘friends’ with other bloggers and readers, how cool is that?) through my blog, or learning a new set of it makes me smile and makes me truly happy (we’ll just skip over those times that I’ve crashed my site, multiple times, and thought the world was going to end.)
My mom gave me the sweetest analogy, she said that my blog is like a little seed, that it is better to grow it slowly and organically and nurture it, rather than spraying it with chemicals, and sitting back and watching it explode.
So THANK YOU amazing readers for making this journey something I am truly enjoying!
I wish I could bake each and every one of you a cake and celebrate this little blog birthday, but since I can’t, I thought I’d do a giveaway!
As my way of saying thank you I’m giving three readers a $25 Visa Gift Card (why three winners? because this blog just turned three!) To enter simply leave a comment with the number of commenter you are (#1, #2, #3 etc… followed by your comment) and I’ll use random.org to select three winners Oct. 31st, 2014. What should you comment with? Anything! I’d just love to hear from you…you could tell me something about yourself, what’s your favorite food? Have you ever made a Sweetphi recipe? How long have you been reading my site? Any suggestions for improvement? Anything you like that you wouldn’t change?
Now onto making this fabulous cake! It’s super simple, all you need is 5 ingredients (hazelnuts, eggs, sugar, heavy cream and chocolate chips) and you’ll be set to go. Then you’ll whip up your egg whites until soft peaks form, and then fold in the egg yolks and sugar that have been whisked together, followed by folding in the finely chopped hazelnuts. Then you’ll bake the cake, let it cool and then frost it. You’ll essentially be making a sponge cake, it’s super light and fluffy and not heavy.
Just grab a fork and enjoy !
- 2 Cups Hazelnuts (filberts), skins removed
- 5 Eggs, separated
- 1 Cup Sugar plus 1 Tbs
- 1 Cup Heavy Cream
- 1 Cup Semi Sweet Chocolate Chips
- Preheat oven to 350, line a baking sheet with aluminum foil and set aside, and line a springform pan bottom with parchment paper, then assemble the pan and spray with cooking spray.
- Pour hazelnuts onto the aluminum foil lined baking sheet and bake for 12 minutes, until they are toasted and nice and golden brown (I like to shake the pan about halfway through so that the nuts toast evenly). Remove from oven, and let cool for 5 minutes.
- In a food processor process the toasted hazelnuts until there are no more big chunks of nuts left, about 1 minute - you don't want to over process it because you don't want it to become a paste, it should look mealy.
- In the bowl of a stand mixer beat egg whites until soft white peaks form (mine take between 5-7 minutes form, you could also do this with a hand mixer.) A tip to remember is that the bowl you put your egg whites in should be completely clean, so I always do this step first.
- In a separate bowl using a stand mixer or hand mixer beat the egg yolks and then slowly add 1 cup of sugar in a steady stream while beating the yolks and beat until it is a smooth light creamy color (about 2 minutes).
- Now fold alternatively into the egg whites big spoonfuls of the egg yolk mixture and hazelnuts, starting and ending with the hazelnuts. Make sure you always fold under so that your cake is nice and fluffy, not dense.
- When batter done, spoon it into the springform pan and bake for 25 minutes, or until a toothpick comes out clean. Allow to cool.
- In a microwave safe bowl melt the chocolate chips by microwaving them in 30 second intervals, stirring at each interval, until the chocolate chips are melted (mine take 1 minute 30 seconds usually). Spoon the chocolate over the cake.
- In a bowl beat the heavy cream and 1 Tbs sugar until it the beater leaves marks and is whipped cream consistency - mine takes 5 minutes usually. Now you can just spoon it onto the cake and spread it, or you can put it into a frosting/piping bag and frost it (I usually just spoon it into a zip lock bag, cut off a tip and viola, frosting bag). If not serving cake right away, you can put it in the fridge for storage, when the cake cools the chocolate gets hard and forms a cool layer that cracks when cut!