Chocolate Hazelnut Cake

Chocolate Hazelnut Cake might be a good recipe to expand your dessert recipe box. This recipe serves 12. For $1.98 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 848 calories, 10g of protein, and 39g of fat. 46 people were glad they tried this recipe. Head to the store and pick up flour, water, cake flour, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 36%. Similar recipes are Chocolate Kahlua Cake With Salted Hazelnut Chocolate Buttercream, Chocolate Hazelnut Cake, and Chocolate-Hazelnut Cake.

Ingredients

You need the ingredients below to cook it

baking soda
baking soda
2 teaspoons
bittersweet chocolate
bittersweet chocolate, melted
113.398 grams
brown sugar
brown sugar
330 grams
buttermilk
buttermilk
240 milliliters
cake flour
cake flour
281.25 grams
coffee
coffee
2 Tbsps
cornstarch
cornstarch
32 grams
cream of tartar
cream of tartar
0.5 teaspoons
egg whites
egg whites, room temperature
3 Items
egg yolks
egg yolks
4 Items
eggs
eggs, room temperature
3 Items
flour
flour
31.25 grams
golden syrup
golden syrup
1.5 Tbsps
hazelnuts
toasted hazelnuts, chopped
120 grams
heavy cream
heavy cream
595 milliliters
kosher salt
kosher salt
1 teaspoon
frangelico liqueur
Frangelico liqueur
59.147 milliliters
sugar
sugar
133.333 grams
sugar
sugar
150 grams
sugar
sugar
350 grams
butter
unsalted butter, softened
113.5 grams
vanilla
vanilla
1.5 teaspoons
vanilla
vanilla
2 teaspoons
water
boiling water
236.588 milliliters
water
water
7.5 Tbsps

Instructions

Let's follow the instructions for cooking it

Starting with cake, cream butter and sugars until smooth. Add eggs and vanilla.
Pour into chocolate and mix well.
Sift together flour, baking soda and salt. Add dry ingredients to wet ingredients alternately with buttermilk.
Stir coffee into boiling water until combined, then pour into cake batter and stir until smooth.
Spray two 9-inch cake pans with floured baking spray. Dust with cocoa. Evenly spread cake batter between both pans. Bang lightly on the counter to settle batter.
Bake for 30 minutes, or until tester comes out clean, in a preheated oven at 350 degrees. Let cakes cool on a rack for at least an hour.
As cakes cool, move on to hazelnut pastry cream. Pour whipping cream in a sauce pan and scald (heat just before boiling).
In a separate bowl, whisk egg yolks with sugar. Add flour and cornstarch. Whisk until smooth.
Use a ladle to scoop about a cup of the hot cream into the eggy sugar. Whisk immediately and quickly to combine.
Pour remaining cream in with eggs and keep stirring. Return warm mixture to sauce pan.
Continue to cook, whisking all the while, until thick.
Pour into a heat safe bowl and whisk in vanilla and Frangelico until smooth and creamy. Cover with plastic wrap directly touching the cream so a film will not form. Let the cream sit until its reached room temperature. Cool completely in fridge.* Stir hazelnuts into cream once cold.
Level off both cooled cakes and slice each one in half, so there are four layers.
Lay down one cake layer and smooth about a third of the hazelnut cream on top, spreading to about 1/2 inch from edge. Repeat with next two layers and top with last layer. Place cake in fridge to set while you make the frosting.
For the frosting, whisk all of the ingredients in a medium sized heat resistant bowl. Place bowl on top of a slightly larger pot with 1-2 inches of hot, simmering water. (Do not let water level reach the bottom part of the bowl.)
With an electric mixer, beat egg white mixture for six minutes. Remove from heat and continue beating for another minute while adding the vanilla.
Allow frosting to cool slightly (we put it in the fridge for about 10 minutes) before frosting cake. Top with extra hazelnuts.
You can make the pastry cream 1-2 days ahead of time, which is exactly what we did. Do not stir in the hazelnuts until right before you plan to use it.