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
2 teaspoons
bittersweet chocolate
4 ounces
brown sugar
1.5 cups
buttermilk
1 cup
cake flour
2.25 cups
coffee
2 tablespoons
cornstarch
0.25 cup
cream of tartar
0.5 teaspoon
egg whites
3
egg yolks
4
eggs
3
flour
0.25 cup
golden syrup
1.5 tablespoons
hazelnuts
1 cup
heavy cream
2.5 cups
kosher salt
1 teaspoon
frangelico liqueur
0.25 cup
sugar
0.6666667 cup
sugar
0.75 cup
sugar
1.75 cups
butter
0.5 cup
vanilla
1.5 teaspoons
vanilla
2 teaspoons
water
1 cup
water
7.5 tablespoons
Cooking in Steps
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1Starting with cake, cream butter and sugars until smooth.
butter
cream
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2Add eggs and vanilla.
vanilla
egg
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3Pour into chocolate and mix well.Sift together flour, baking soda and salt.
baking soda
chocolate
all purpose flour
salt
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4Add 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
buttermilk
coffee
cocoa powder
water
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5Bake for 30 minutes, or until tester comes out clean, in a preheated oven at 350 degrees.
oven -
6Let cakes cool on a rack for at least an hour.As cakes cool, move on to hazelnut pastry cream.
pastry cream
hazelnuts
-
7Pour whipping cream in a sauce pan and scald (heat just before boiling).In a separate bowl, whisk egg yolks with sugar.
whipping cream
egg yolk
sugar
sauce pan
whisk
bowl -
8Add flour and cornstarch.
corn starch
all purpose flour
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9Whisk until smooth.Use a ladle to scoop about a cup of the hot cream into the eggy sugar.
cream
sugar
ladle
whisk -
10Whisk immediately and quickly to combine.
whisk -
11Pour remaining cream in with eggs and keep stirring. Return warm mixture to sauce pan.Continue to cook, whisking all the while, until thick.
cream
egg
whisk
sauce pan -
12Pour 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
vanilla
cream
wrap
plastic wrap
whisk
bowl -
13Let 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
cream
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14Lay 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
cream
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15Place 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
whisk
bowl -
16Place 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
water
hand mixer
bowl
pot -
17Remove 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
hazelnuts
frosting
vanilla