Chocolate Hazelnut Cake
This chocolate cake recipe is so good that my mother used it as the basis for every chocolate cake she made. Why mess with success! I paired the cake with my grandmother's mocha buttercream frosting and added chopped hazelnuts.
Prep cake: 40 minutes
Bake: 27-28 minutes
Bake at: 350°
Pan: two 6-inch round cake pans
Frost cake: 30 minutes
Makes: 10-12 servings
Difficulty: intermediate
Ingredients:
Cake Batter:
1 1/4 ounces Baker's unsweetened chocolate squares
1 1/4 cups plus 2 1/2 tablespoons (192g) cake flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 large egg yolks, room temperature
1 large egg white, room temperature
5 tablespoons unsalted butter, softened
1 cup (203g) granulated sugar
1/2 cup plus 2 tablespoons buttermilk, room temperature
1/2 teaspoon vanilla extract
Baker's Joy
Hazelnut Mocha Frosting:
1/3 cup toasted hazelnuts, chopped
3 cups (336g) confectioners' sugar, sifted
2 1/2 tablespoons (14g) unsweetened cocoa
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:
Bring all cake batter ingredients to room temperature.
Pre-heat the oven to 350°.
To make cake batter: In a microwave-safe bowl, melt chocolate at 50% power for 2 1/2-3 1/2 minutes, stirring every minute or so.
In a medium bowl, sift flour with baking soda and salt.
Separate eggs and place 1 egg white in a small, clean metal or glass bowl.
In a large bowl, use an electric mixer at medium speed to cream butter until whipped, about 30 seconds. Gradually add sugar and beat until pale yellow and fluffy, about 5-6 minutes. Add melted chocolate to creamed mixture and beat to combine. Add egg yolks one by one and beat for a few seconds until the yolk just disappears.
Working in thirds, fold in flour mixture by hand alternating with buttermilk and vanilla until almost incorporated, ending with dry ingredients. Fully incorporate the final flour addition. Using clean beaters, whip egg white until stiff peaks form, and then fold into batter.
Prepare the pans with Baker's Joy. Divide batter evenly between pans. Bake 27-28 minutes at 350°. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of the pans to loosen and turn out on a wire rack to cool completely.
To make frosting: Lightly toast the hazelnuts and let cool. Chop and set aside.
In a medium bowl, sift powdered sugar with cocoa and salt. In a large bowl, use an electric mixer at medium speed to cream butter until smooth, about 2 minutes. Alternate adding sugar mixture with coffee and vanilla and continue beating for 2 minutes more. If necessary, add a few drops more coffee to make spreadable consistency.
To frost cake: Use a long, serrated knife to cut the dome tops off both cakes creating a flat surface. Take a pastry brush and lightly brush away crumbs.
Place one cake round with cut side down on your cake stand. Spread 1/4 of the frosting across the cake. Place the second cake round cut side down on top of the first layer. Spread a thin layer of frosting across the top and on the side of the cake layers. Refrigerate cake for 15 minutes to let crumb coat set.
Remove cake from refrigerator. Place 1/4 of the remaining frosting on top and spread evenly. Use the remaining frosting around the side of the cake. Smooth with an offset or straight spatula.
Press hazelnuts onto side of cake.
Cake keeps well for 4 days. Leftover slices can be wrapped and frozen for 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 for about 25 minutes. Make frosting amount as desired, starting with at least 4 cups (448g) confectioners' sugar.