Description
Decadent Chocolate Hazelnut Cake Recipe
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Ingredients:
For the Cake:
2 ½ cups (315g) all-purpose flour
1 cup (80g) unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 ½ cups (300g) granulated sugar
1 cup (200g) brown sugar
3 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot water or coffee
For the Chocolate Ganache:
1 ½ cups (360ml) heavy cream
300g semi-sweet chocolate, chopped
For the Decoration:
Assorted chocolate truffles
Roasted hazelnuts
Chocolate shavings
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Instructions:
Prepare the Cake:
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the hot water or coffee. Mix until just combined.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Ganache:
1. Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
3. Allow the ganache to cool to a spreadable consistency.
Assemble the Cake:
1. Place one cake layer on a serving plate. Spread a layer of ganache on top.
2. Repeat with the second and third layers, spreading ganache evenly over the top and sides of the cake.
3. Smooth the ganache with an offset spatula for a polished look.
Decorate:
1. Arrange chocolate truffles and roasted hazelnuts on top of the cake.
2. Sprinkle chocolate shavings around the base for added texture and elegance.
Step-by-Step Guide
For perfect results, follow this detailed guide. Begin by ensuring all ingredients are at room temperature for optimal mixing. When preparing the cake pans, use parchment paper rounds for foolproof release. The key to a moist cake is the hot water or coffee; it “blooms” the cocoa powder, intensifying the chocolate flavor. Do not overmix the batter once the wet and dry ingredients are combined—stir only until no flour streaks remain. When baking, rotate the pans halfway through for even cooking. For the ganache, ensure your chocolate is finely chopped for smooth melting. Let it cool and thicken slightly at room temperature before frosting; you can speed this up by placing the bowl in the refrigerator for 10-minute intervals, stirring in between.
Serving Suggestions
This rich cake pairs beautifully with a variety of accompaniments. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to cut through the decadence. For a coffee lover’s delight, pair it with a freshly brewed espresso or a cup of dark roast coffee. A drizzle of salted caramel sauce or a handful of fresh raspberries on the side can add a wonderful contrast in flavor. For a festive touch, dust the plate with a light sprinkling of cocoa powder or powdered sugar before placing the slice.
How-to Summary
To summarize: Prepare three 8-inch cake pans. Mix dry ingredients (flour, cocoa, leaveners, salt). Separately, whisk sugars, eggs, buttermilk, oil, and vanilla. Combine wet and dry mixes, alternating with hot liquid. Bake layers at 350°F for 25-30 minutes. Cool completely. For ganache, pour simmering cream over chopped chocolate, then stir until smooth. Cool to spreadable consistency. Assemble cake by stacking layers with ganache between each. Frost the outside with remaining ganache. Decorate with truffles, hazelnuts, and chocolate shavings.
Frequently Asked Questions
Can I make this cake without buttermilk?
Yes. Create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
What’s the purpose of coffee in the batter?
Coffee enhances the deep chocolate flavor without making the cake taste like coffee. You can use hot water if preferred, but coffee is highly recommended.
How can I store the finished cake?
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature for the best texture and flavor.
Can I freeze this cake?
Yes. Wrap unfrosted, cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting. The assembled cake can also be frozen for up to a month.
My ganache is too runny. How can I fix it?
Allow it to cool longer at room temperature. If it’s still too thin, gradually add more finely chopped chocolate while the mixture is still slightly warm, stirring until melted and incorporated.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a tough, dense cake. Mix only until ingredients are just combined.
- Using cold ingredients: Cold eggs and buttermilk can cause the batter to seize or not emulsify properly.
- Frosting a warm cake: The ganache will melt and slide off. Ensure all layers are completely cool.
- Pouring boiling cream on chocolate: Simmering cream is hot enough; boiling cream can scorch the chocolate, making the ganache grainy.
- Not weighing flour: Scooping flour packs it down, leading to dry cake. For accuracy, use a kitchen scale or spoon and level your flour.
Conclusion
This Chocolate Hazelnut Cake is a show-stopping dessert that balances deep, rich chocolate flavor with delightful textural contrasts. By following the detailed steps, avoiding common pitfalls, and using quality ingredients, you can create a professional-level cake at home. Whether for a special celebration or a luxurious weekend treat, this decadent cake is sure to impress. Remember, the secret lies in the simplicity of the method and the quality of the chocolate. Enjoy the process and the delicious results.