Every 2/3 months, I find myself reorganizing the pantry and discovering forgotten ingredients: an almond flour to use up, some colors purchased for a glaze, or—as this time—sugar decorations I didn’t even remember buying. Looking at them, with foxes, raccoons, mushrooms and owls, I immediately thought they would be perfect to bring to life an autumn-themed cake. Thus was born the Forest Cake with Cocoa and Hazelnuts, soft and delicious, becoming scenic with the “soil” of crumbled cookies and a touch of imagination. And here it is, my Forest Cake with Cocoa and Hazelnuts: soft, fragrant and decorated with the little characters that inhabit this enchanted forest. A cake that brings a bit of autumn magic to the table, perfect for children but also for adults, come on!
The autumn cake dedicated to the enchanted forest I gifted to a friend who has school-aged children and I suggested she enrich it by serving it with a nice dollop of whipped cream lightly sweetened with powdered sugar, and I know it was a hit!
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I’ve opened a free, open-to-all recipes channel on WhatsApp—no notifications, no sound—where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day, you can read one sweet and one savory recipe!
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Always on the theme of strange cake recipes, here are some other unique sweet ideas:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.4 oz hazelnut flour
- 2.6 oz all-purpose flour
- 1.4 oz unsweetened cocoa powder
- 5.3 oz sugar
- 3 eggs (medium)
- 1/3 cup vegetable oil
- 2/3 cup milk
- 1 packet baking powder
- 6 cookies (Lotus)
- 1/2 teaspoon unsweetened cocoa powder
- 3 sprigs rosemary
Tools
mold 8 x 4 inches DECORA
- Stand Mixers
- Baking Pans
- decora forest animals
- Blenders
Steps
In a bowl, beat the eggs with the sugar using an electric mixer until light and fluffy.
Gradually add the oil and milk while continuously mixing.
Then, incorporate the sifted dry ingredients, namely the flours, cocoa, and baking powder, into the egg and sugar mixture gradually.
Pour the batter into a greased and floured mold or one lined with parchment paper.
Bake in a preheated oven at 350°F (static) for about 35/40 minutes, and once cooked, allow it to cool completely.
At this point, you can have several options…
1) spread a thin layer of hazelnut cream or berry jam on the cake so that the cookie crumbs mixed with cocoa powder stick, or … do nothing and just sprinkle the cookie crumbs and cocoa powder directly on the cake, which is what I did!
Then, decorate with the sugar figurines and a few sprigs of rosemary, and the forest cake is ready to be served with whipped cream or English cream if you like.
Enjoy your meal! Annalisa
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Here’s the recipe for English cream read → https://blog.giallozafferano.it/asilannablu/ricetta-crema-inglese-ricetta-senza-farina/
