Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

  Ready in : 45 mins

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

baking soda

baking soda

2 teaspoons

bittersweet chocolate

bittersweet chocolate

4 ounces

brown sugar

brown sugar

1.5 cups

buttermilk

buttermilk

1 cup

cake flour

cake flour

2.25 cups

coffee

coffee

2 tablespoons

cornstarch

cornstarch

0.25 cup

cream of tartar

cream of tartar

0.5 teaspoon

egg whites

egg whites

3

egg yolks

egg yolks

4

eggs

eggs

3

flour

flour

0.25 cup

golden syrup

golden syrup

1.5 tablespoons

hazelnuts

hazelnuts

1 cup

heavy cream

heavy cream

2.5 cups

kosher salt

kosher salt

1 teaspoon

frangelico liqueur

frangelico liqueur

0.25 cup

sugar

sugar

0.6666667 cup

sugar

sugar

0.75 cup

sugar

sugar

1.75 cups

butter

butter

0.5 cup

vanilla

vanilla

1.5 teaspoons

vanilla

vanilla

2 teaspoons

water

water

1 cup

water

water

7.5 tablespoons

Cooking in Steps

  1. 1
    Starting with cake, cream butter and sugars until smooth.

    butter

    butter

    cream

    cream

  2. 2
    Add eggs and vanilla.

    vanilla

    vanilla

    egg

    egg

  3. 3
    Pour into chocolate and mix well.Sift together flour, baking soda and salt.

    baking soda

    baking soda

    chocolate

    chocolate

    all purpose flour

    all purpose flour

    salt

    salt

  4. 4
    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.

    baking spray

    baking spray

    buttermilk

    buttermilk

    coffee

    coffee

    cocoa powder

    cocoa powder

    water

    water

  5. 5
    Bake for 30 minutes, or until tester comes out clean, in a preheated oven at 350 degrees.

    oven
    oven
  6. 6
    Let cakes cool on a rack for at least an hour.As cakes cool, move on to hazelnut pastry cream.

    pastry cream

    pastry cream

    hazelnuts

    hazelnuts

  7. 7
    Pour whipping cream in a sauce pan and scald (heat just before boiling).In a separate bowl, whisk egg yolks with sugar.

    whipping cream

    whipping cream

    egg yolk

    egg yolk

    sugar

    sugar

    sauce pan
    sauce pan
    whisk
    whisk
    bowl
    bowl
  8. 8
    Add flour and cornstarch.

    corn starch

    corn starch

    all purpose flour

    all purpose flour

  9. 9
    Whisk until smooth.Use a ladle to scoop about a cup of the hot cream into the eggy sugar.

    cream

    cream

    sugar

    sugar

    ladle
    ladle
    whisk
    whisk
  10. 10
    Whisk immediately and quickly to combine.

    whisk
    whisk
  11. 11
    Pour remaining cream in with eggs and keep stirring. Return warm mixture to sauce pan.Continue to cook, whisking all the while, until thick.

    cream

    cream

    egg

    egg

    whisk
    whisk
    sauce pan
    sauce pan
  12. 12
    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.

    frangelico

    frangelico

    vanilla

    vanilla

    cream

    cream

    wrap

    wrap

    plastic wrap
    plastic wrap
    whisk
    whisk
    bowl
    bowl
  13. 13
    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.

    hazelnuts

    hazelnuts

    cream

    cream

  14. 14
    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.

    hazelnuts

    hazelnuts

    cream

    cream

  15. 15
    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.

    frosting

    frosting

    whisk
    whisk
    bowl
    bowl
  16. 16
    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.

    egg whites

    egg whites

    water

    water

    hand mixer
    hand mixer
    bowl
    bowl
    pot
    pot
  17. 17
    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.

    pastry cream

    pastry cream

    hazelnuts

    hazelnuts

    frosting

    frosting

    vanilla

    vanilla