Wednesday, April 1, 2009

Chocolate Hazelnut Layer Cake

Even though I was still feeling miserable on Saturday NOTHING was going to stop me from spending a little time in the kitchen. After starving all week, I was determined to make and attempt to eat a yummy cake. I did make it and did even manage to eat a piece but boy did I regret it afterwards. My mouth went into shock and I was in agony the rest of the night. The cake was so delicious though and I was really proud of my efforts.

Growing up most households in Australia had a jar of Nutella in the pantry. In primary (elementary) school I had friends who would eat it in their sandwiches on plain white bread. While the thought of that is not appealing to me, when I found this recipe a while ago for a Chocolate Hazelnut Layer Cake that had Nutella in it I just knew I had to try it. Perhaps it was a feeling of nostalgia, I don't know. I had bought the ingredients to make this a while ago and just hadn't gotten around to it. I'm so glad I finally did.

Chocolate Hazelnut Layer Cake
Women's Day

3 C heavy cream,
2 bars (4oz each) bittersweet chocolate, chopped
1 1/2 C Nutella

1 C unsweetened cocoa powder
2/3 c boiling water
1/2 c nutella (2 13 oz jars)
1 c buttermilk
2 Tbsp frangelico (I didn't have any of this so left it out)
1 1/2 t vanilla
1 1/2 c sugar
1 stick (1/2 c) butter, softened
1 1/2 t baking soda
3/4 t baking powder
1/2 t salt
4 large eggs
1 3/4 c all purpose flour

1. Microwave cream in a large bowl on high until steaming. Add chocolate; let stand 5 minutes. Stir until chocolate melts and mixture is smooth. Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours. (see note)

2. Cake: Heat oven to 350°F. You’ll need two 9 x 2-in. round cake pans, greased and floured.

3. Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.

4. Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale. Beat in eggs 1 at a time. On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended. Pour into prepared pans.

5. Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes. Run a knife around edge of each layer; turn out on rack and cool completely.

6. Insert several toothpicks halfway up side around both cake layers. Using picks as a guide, cut layers in half with a long serrated knife.

7. Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted. Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined. Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling. Reserve remainder for frosting.

8. To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup). Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling. Top with last cake layer. Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm. Spread top and sides with remaining frosting. Refrigerate until ready to serve. Garnish just before serving.

(***NOTE***- You will notice in the pictures of my cake that the frosting has flecks of brown in it. This is not supposed to be the case. I found that trying to get the cream the right temperature using the microwave was a tad tricky. I don't think my cream was quite warm enough because my chocolate didn't melt all the way and after I pulled it out of the fridge a few hours later to finish up the frosting, the chocolate had settled in the bottom of the bowl. Next time I think I'll heat the cream in a saucepan so that I can more closely monitor the melting of the chocolate into the cream. That should ensure the frosting has a smoother texture I think. Regardless it was still delicious, it just didn't look exactly how I wanted it to.


Laura said...

Hey, on those easy cheese rolls, you could probably get by if you used a pre shredded parm like you can get at Costco. If not, leave the parm out them when the rolls start to get brown, you could sprinkle some fresh on and let it cook a minute more just to melt it.

Deborah said...

I love hazelnut - this sounds delicious!

BeckyRos said...
This comment has been removed by the author.
BeckyRos said...

that cake looks divine! For the Utah Hive email Lindsey at cafejohnsonia[at]yahoo[dot]com.

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