Hazelnut & Chocolate Cream Layer Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
INGREDIENTS
FOR THE CAKE:
  • 6 large eggs separated and at room temperature
  • Pinch of salt
  • 1 cup white sugar
  • 1 tsp vanilla extract or ⅓ vanilla bean pod
  • 2 tbsp hazelnut liqueur (optional)
  • 2 cups hazelnut meal/flour
  • 2 tsp baking powder
FOR THE FROSTING:
  • 1.5 cup semi-sweet chocolate chips
  • 2 cups powdered sugar
  • 3 sticks butter, room temperature
INSTRUCTIONS
MAKE THE CAKE:
  1. Preheat oven to 350F degrees and grease three 6-inch cake pans.
  2. Whip the egg whites and salt in your electric mixer until white foam begins to form. Increase the whipping speed and gradually add the sugar until stable and shiny meringue is formed.
  3. In a separate bowl, whisk egg yolks, vanilla and hazelnut liquor, and add into the meringue while whipping slowly.
  4. Fold in the hazelnuts and baking powder until completely blended.
  5. Pour the mixture into the baking pans, flatten the top and bake for 25-30 minutes, or until a skewer inserted in center of cake comes out completely dry.
  6. Cool the cake completely at room temperature and cut into 3 even layers.
MAKE THE FROSTING:
  1. Slowly melt the chocolate chips in a glass bowl over a double boiler and stir until smooth. Let cool to almost room temperature, do not skip this cooling step!
  2. In a mixing bowl, beat the butter on medium speed until smooth. Add the powdered sugar, cup by cup, and keep beating on slow speed.
  3. Continue beating for about 2 minutes, scraping the sides as needed, until the mixture is smooth and creamy.
  4. Add the cooled chocolate and beat on high for about 2 minutes, scraping the sides as necessary, until the frosting is creamy, smooth, and very fluffy. Spread across the cake layer and assemble andfrost your cake.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2019/03/hazelnut-chocolate-cream-layer-cake.html