Chocolate and Hazelnut Squarecake

Hi everyone! We all know the famous Cupcake with its generous cream and its moist base. And you also know that sometimes it can be quite messy to eat them. That’s why I’ve come up with a different shape and I’ve called it the Squarecake. These are made up of a Chocolate Cake topped with some Chocolate/Hazelnut Cream and dots of Chocolate Caramel ? It’s so easy to make, yet so delicious.

For 14 Squarecakes of 6x6x4cm:


  • 4 eggs
  • 312g of flour
  • 128g of cocoa powder
  • 400g of sugar
  • 10g of baking powder (= 2 tsp)
  • 220g of neutral oil
  • 370g of whole milk
  • 200g of full liquid cream

Chocolate spread:

  • 100g of hazelnuts
  • 45g of granulated sugar
  • 55g of icing sugar
  • 55g of chocolate
  • 10g of milk powder
  • 4g of cocoa powder
  • 4g of neutral oil
  • 1,1g of salt

Namelaka Cream:

  • 176g of milk
  • 350g of full liquid cream
  • 4,7g of powdered gelatin (or sheets)
  • 280g of chocolate
  • 12g of honey
  • 220g of chocolate spread

Chocolate Caramel:

  • 12g of granulated sugar
  • 7g of glucose (or honey)
  • 25mL of full liquid cream
  • 1g of salt
  • 7g of butter
  • 20g of chocolate

We’ll start with the chocolate spread:

1. Place the sugar in a pan and cook over low heat until it caramelizes. You can stir at the spots that have already caramelized. Pour it over a silicone sheet and let it cool down.

2. Mix 45g of hazelnuts with the caramel until you get a smooth praline. Keep aside.

3. Mix the 55g of hazelnuts with the icing sugar. Melt the chocolate and add it to the hazelnut paste.

4. Add the praline, the cocoa powder, the milk powder, the salt and the oil. Mix.

5. Keep in a jar until use.

For the Cream:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 10min.

2. Melt the chocolate and the chocolate spread in a bain-marie.

3. Heat the milk with the honey (or glucose).

4. Pour it in 3 times over the melted chocolate. Mix vigorously.

5. Add the hydrated gelatin and the cold cream. Mix with a hand blender.

6. Wrap with cling film (it must touch the surface) and refrigerate overnight.

For the caramel:

1. Cook the sugar and glucose (or honey) over medium heat until it turns into a nice golden color.

2. Heat the cream and pour it little by little over the caramel. Bring to boil.

3. Off the heat, add the chocolate and the butter.

4. Keep in a jar until use.

For the Cake:

1. Preheat the oven to 180°C fan-assisted.

2. Whisk the eggs with the sugar until it whitens.

3. Add the oil little by little (almost drop by drop) to create an emulsion.

4. Lower the speed and add the cold cream and milk.

5. Gently incorporate the sifted flour, baking powder, cocoa powder and salt.

6. Pour into a 30x20cm rectangular mold.

7. Cook for ~40min. After 30min you can start to check. When you prick the middle of the cake with a knife, the blade should come out clean.

It’s time to assemble!

1. Whisk the chocolate cream at medium speed until it forms soft peaks. Place it in a pastry bag fitted with a St-Honore tip. If you feel that the cream is a bit hard to pipe, refrigerate for 1h.

2. Cut squares of 6x6cm. Make sure that the height is 4cm.

3. Pipe the cream over the square.

4. Decorate with dots of chocolate caramel and hazelnuts.

Your Squarecakes are ready! Enjoy! So what are your thoughts about this shape? ?

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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