I found two recipes for this style of cake on YouTube. I wasn’t sure which one to make so I read the comments and saw that one of the cakes turned out heavy for some bakers out there. I prefer my cakes to be light and fluffy so I went with this recipe. I made the right choice! When I was going through the list of ingredients I started thinking, “OMG! This will take forever!!” But it wasn’t that bad. I baked the cakes, made the syrup, chocolate ganache, Swiss meringue, and finished decorating the cake in the same day. So if anyone plans to make this cake, I recommend not do anything else that day, or you can make cake and syrup ahead of time.
The cake is super moist and soft with a thin layer of chocolate ganache and hazelnut buttercream. It is such a good combination and tastes great. I shared the cake with my friend and she said it was the best cake she have ever had.
2 cups (350 gram) bittersweet chocolate chips or semisweet chocolate
1 1/2 cups (355 ml) heavy cream
1 cup (200g) granulated Sugar
1 cup (237ml) water
1½ cups (180g) cake flour
¾ cup (140g) hazelnut flour or toasted hazelnuts GROUND
1 teaspoon (2.5g) ground Cinnamon
½ teaspoon (3g) salt
2 teaspoons baking powder
½ cup + 2 tablespoons (132g) light brown sugar
6 (108g) large egg yolks
½ cup (120ml) warm water
6 (180g) large egg whites
½ cup (100g) granulated sugar
1 stick (½ cup) (112g) unsalted butter (browned)
2 teaspoons vanilla extract
4 tablespoons Frangelico Liquor (optional)
1- 13oz Jar Nutella
12 Ferrero Rocher truffles for garnish
Swiss Meringue Buttercream
180g (6 Large) fresh large egg whites
300g (1 + ½ cups) granulated sugar
Pinch of salt
240g (2cups) confectioners sugar
170g (3/4 cup) solid vegetable shortening, softened
454g (2 cups) unsalted butter, cut into 16 pieces and softened
1 tablespoon vanilla extract or vanilla paste
1. FOR GANACHE: Place chocolate chips in a medium heatproof bowl. In a small heavy bottom saucepan, bring heavy cream to boil. Immediately remove from the heat. Pour into chocolate bowl, let it sit for 1 minute. Using rubber spatula stir from the center until chocolate is completely dissolved and smooth. Let cool to room temperature. Cover and chill in the refrigerator until it thickened but not hard, about 30 minutes.
2. FOR SYRUP: In a heavy bottom saucepan combine the sugar and water. Bring to a boil on medium-high heat and allow to boil continuous for about 5 minutes until it reaches the thread stage. Cool completely then store in an airtight clean container. (Syrup can be stored in the refrigerator for up to 1 month).
3. FOR THE CAKE: Adjust oven racks to upper-middle and lower -middle positions and heat oven to 350 degrees. Grease three 8-inch round pans, line with parchment paper, grease parchment, and flour pans.
4. Heat butter in a small saucepan on medium heat until it is completely melted, turned brown, and the milk solids have fallen to the bottom of the pan, about 10 minutes. Pour off the browned butter into a medium bowl and discard the burned milk solids. Set aside the browned butter until later.
5. Whisk flour, hazelnut flour, baking powder, salt and cinnamon in medium bowl.
6. Using a stand mixer fitted with a whisk, beat egg yolks and brown sugar on high speed until thick, light and fluffy about 5 minutes. Scrape down as needed. Transfer the yolks mixture to a large bowl. Clean mixer bowl and whisk attachment well with soap and hot water. Wipe to dry.
7. Using a stand mixer fitted with a whisk, beat egg whites and warm water on high speed until frothy and gaining volume, about 1 minute. Slowly add the sugar in a slow steady stream while whipping on high until all sugar is incorporated and you have achieved a firm peaked meringue, about 1 to 2 minutes. Fold 1/2 meringue into the yolks mixture bowl, then gently fold remaining meringue. Add flour mixture into meringue mixture in 3 additions, gently fold until well combined.
8. Add vanilla extract brown butter and stir.
9. Spoon 1 1/2 cup batter into brown butter bowl, whisk until incorporated. Pour brown butter mixture back to the batter bowl. Fold until well incorporated.
10. Pour batter into prepared pan and smooth top with rubber spatula. Bake until toothpick inserted in center comes out clean, about 18 to 20 minutes. Let cake cool in pans on wire rack for 10 minutes. Remove cakes from pans and let cool completely on rack.
11. FOR SWISS MERINGUE BUTTERCREAM: Combine egg whites, sugar, and salt in the mixer bowl and set over medium saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl. Whisk constantly until mixture reaches 120 degrees.
12. Remove bowl from heat. Fit the bowl into the mixer with whisk attachment, best egg white mixture on high speed until barely warm (about 80 degrees), glossy, and sticky, about 6 minutes. Scrape down bowl as needed. Stop the mixer and add confectioners’ sugar all at once. Start the mixer on low, beat until incorporated, about 30 seconds. Increase speed to medium high and add butter, 1 piece at a time, followed by shortening 3 additions, beat until combine, about 2 minutes.
13. Add vanilla extract and Nutella. Switch to paddle attachment and beat on low until smooth, about 3 minutes. Spoon 1 cup buttercream into pastry bag fitted with a tip no. M1. Set aside.
14. Add Frangelico Liquor into 1/2 cup syrup, stir to combine. Transfer to a squeeze plastic bottle if you have or use pastry brush. Reserve 3/4 cup ganache for later.
15. Using long serrated knife, cut one horizontal line around sides of each layer. Then, following scored lines, cut each layer into even halves.
16. Line edges of cake platter with 4 strips of parchment to keep platter clean. Place 1 cake layer on platter. Brush syrup all over top of cake. Spread about 3/4 cup chocolate ganache evenly over top, leaving 1/2 inch border around edge. Top with second layer and press lightly to adhere. Brush syrup all over top of cake. Spread about 3/4 cup chocolate ganache evenly over top, leaving 1/2 inch border around edge. Repeat with remaining cake layer and press lightly to adhere. Spread the frosting very thin evenly over side and over top of cake. Refrigerate the cake for 1 hour or freeze for 30 minutes. Spread more frosting evenly over side and over top of cake. To smooth frosting, run edge of offset spatula around cake sides and over top. Refrigerate the cake for 40 minutes or freeze for 20 minutes. Pour reserve ganache over top of the cake and use offset spatula to smooth the top. Let ganache run down the side of the cake. Refrigerate for 20 minutes. Pipe reserve frosting on top and decorate with Ferrero Rocher truffles
Recipe from Gretchen’s Bakery