Hey bakers! I know this tutorial is a bit longer than usual because there are a few more elements in the cake. This hazelnut chocolate cake is really indulgent and rich. The meringue crunch gives a textural element within the layers. It’s all topped off with a chocolate mirror glaze that is super shiny. I also used caramel dipped hazelnuts to decorate the top and leave the cake looking simplistic. If you have any questions please don’t hesitate to ask me, I will be more than happy to answer. I hope you all enjoy!
Equipment used:
Camera:
Tripod:
Slider:
Kitchen Aid mixer:
Lazy susan + cake combs:
Scale:
Thermometer:
Induction Burner:
Cake pans:
Contact: jasmineleebirks@outlook.com
Chocolate cake:
115g butter
225g sugar
60g light brown sugar
3 large eggs
110g buttermilk
105g canola oil
5g vanilla
155g flour
70g cocoa powder
6g baking powder
7g salt
1. In the bow of a stand mixer, measure the butter and both sugars. Cream together until light and fluffy.
2. Add the eggs slowly one by one.
3. In a liquid measuring cup add the buttermilk, oil and vanilla.
4. In a separate bowl whisk together the four, cocoa powder, baking powder and salt.
5. Add a third of the dry mix and alternate with half of the wet mix. Continue this process until both are completely incorporated.
6. Separate the batter into 2 prepared 6 inch cake rounds.
7. Bake at 350 degrees F for 50 minutes.
8. Allow the cakes to cool.
Meringue Hazelnut Crunch:
½ cups blanched hazelnut powder
⅔ cups of sugar
1 tablespoons of flour
2 egg whites
1. Whisk the hazelnut powder, half of the sugar, and four together in a bowl.
2. In another bowl whisk the egg whites on medium speed while streaming in the rest of the sugar. Mix until they reach medium soft peaks.
3. Add half of the dry mix and fold into the meringue. Add the other half ans fold once again.
4. Pipe 2 6 inch discs with the batter. Sprinkle with crushed hazelnuts.
5. Bake at 300 degrees F for 90 minutes.
Hazelnut Italian Buttercream:
1 ¾ cups of sugar
½ cup of water
6 egg whites
1 ½ cups butter, cubed
½ cup of hazelnut butter
1. In a small saucepan, measure the sugar and water, bring to a boil over medium heat until the mixture reaches 121 degrees C.
2. Meanwhile whisk the egg whites on medium speed until they become frothy.
3. Slowly pour the sugar syrup while the egg whites are mixing.
4. Mix on high speed until the meringue cools (around 8 minutes).
5. Add the butter cubes one at a time, allowing the meringue mixture to incorporate them.
6. Stream in the hazelnut butter and mix on medium speed for a few more minutes.
Chocolate mirror glaze:
175g of chocolate
25g cocoa
100g water
150g sugar
100g condensed milk
10g gelatin
1. Bloom the gelatine in cold ice water.
2. In a small saucepan add the water, condensed milk, and sugar. Bring to a boil.
3. Pour over the chocolate and allow to melt. Add the gelatine.
4. Stir together with a spatula until everything is well incorporated.
5. Cool until the mixture reaches 28-30 degrees C before pour over the chilled cake.