Chocolate Hazelnut Cake

This chocolate cake recipe is so good that my mother used it as the basis for every chocolate cake she made. It's that good! I paired the cake with my grandmother's mocha buttercream frosting and added chopped hazelnuts.
Prep cake: 40 minutes Bake: 27 to 28 minutes Bake at: 350°F Pan: two 6-inch round cake pans Frost cake: 30 minutes Yield: 10 to 12 servings Difficulty: intermediate

Ingredients

Cake Batter

  • 1 1/4 ounces Baker's unsweetened chocolate squares
  • 1 1/4 cups plus 2 1/2 tablespoons (192 grams) cake flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, softened
  • 1 cup (203 grams) granulated sugar
  • 2 large egg yolks, room temperature
  • 1 large egg white, room temperature
  • 1/2 cup plus 2 tablespoons buttermilk, room temperature
  • 1/2 teaspoon vanilla extract
  • Baker's Joy non-stick cooking spray

Mocha Buttercream Frosting

  • 1/3 cup toasted hazelnuts, chopped
  • 3 cups (336 grams) powdered sugar, sifted (see "Tips")
  • 2 1/2 tablespoons (14 grams) unsweetened cocoa powder
  • Scant 1/4 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 3 tablespoons triple strength hazelnut or regular coffee, chilled
  • 3/4 teaspoon vanilla extract

Directions

Making the Cake Layers

  • Preheat the oven to 350°F.
  • In a microwave-safe bowl, melt the chocolate at 50% power for 2 1/2-3 1/2 minutes, stopping and stirring frequently.
  • In a medium bowl, sift the flour with the baking soda and salt.
  • In a large bowl, use an electric mixer at medium speed to cream the butter until whipped, about 30 seconds. Gradually add the sugar and beat until the mixture is pale yellow and fluffy, about 5 to 6 minutes. Drizzle the melted chocolate into the creamed mixture and beat to combine.
  • Separate the eggs, reserving 1 egg white. Add the egg yolks one by one to the creamed mixture and beat until the yolk just disappears.
  • Fold the flour mixture into the batter in 3 parts, alternating with additions of buttermilk and vanilla. Finish with the dry ingredients, mixing just until nearly combined. Fully incorporate the final flour addition.
  • Using clean beaters, whip the egg white until stiff peaks form, and then fold it into the batter.
  • Prepare the cake pans with Baker's Joy non-stick cooking spray or grease and flour the pans.
  • Divide the batter evenly between the pans. Bake the cakes for 27 to 28 minutes in a preheated 350°F oven. Let the cakes cool in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans to loosen the cakes and turn them out on a wire rack to cool completely.

Making the Frosting

  • Lightly toast the hazelnuts in the oven and let cool; chop and set aside.
  • In a medium bowl, sift the powdered sugar with the cocoa and salt.
  • In a large bowl, use an electric mixer at medium speed to cream the butter until it is smooth, about 2 minutes. Alternate adding the sugar mixture with the coffee and vanilla and continue beating for 4 to 5 minutes more. If necessary, add a few drops more coffee to make spreadable consistency.

Frosting the Cake

  • Use a long, serrated knife to cut the dome tops off both cake layers creating a flat surface. Take a pastry brush and lightly flick away any crumbs.
  • Place one cake layer with cut side down on your cake stand. Spread 1/4 of the frosting across the top. Place the second cake layer cut side down on top of the first layer. Spread a thin layer of frosting across the top and on the sides of the cake. Refrigerate the cake for 15 minutes to let the "crumb coat" set.
  • Remove the cake from refrigerator. Place 1/4 of the remaining frosting on top and spread evenly. Apply the remaining frosting to the sides of the cake. Smooth the frosting using a straight or offset spatula, or a bench scraper.
  • Press the hazelnuts into the frosting on the sides of the cake.
  • Wrap and store the cake in the refrigerator for up to 4 days. Leftover slices can be wrapped and frozen for up to 3 weeks.

Tips

  • Make extra frosting if you want to add piped decorations.
  • To make three 9-inch cake layers, use 2 1/4 cups (308g) cake flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 3 large egg yolks, 3 large egg whites, 2 ounces unsweetened chocolate squares, 1/2 cup (1 stick) unsalted butter, 1 1/2 cups (305g) granulated sugar, 1 cup buttermilk, and 1 teaspoon vanilla. Bake the cake layers for about 25 minutes. Make frosting amount as desired, starting with at least 4 cups (448g) powdered sugar.
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