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

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

butter

cream
2
Add eggs and vanilla.

vanilla

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

baking soda

chocolate

all purpose flour

salt
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

buttermilk

coffee

cocoa powder

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

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

pastry cream

hazelnuts
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

egg yolk

sugar

sauce pan

whisk

bowl
8
Add flour and cornstarch.

corn starch

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

cream

sugar

ladle

whisk
10
Whisk immediately and quickly to combine.

whisk
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

egg

whisk

sauce pan
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

vanilla

cream

wrap

plastic wrap

whisk

bowl
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

cream
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

cream
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

whisk

bowl
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

water

hand mixer

bowl

pot
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

hazelnuts

frosting

vanilla