Chocolate Hazelnut Layer Cake

Recipe:

Ingredient Notes:

• Nuts. For this cake, I used a grinder to make hazelnut flour.
  If you do the same, keep in mind that the nuts should not be roasted too much. I’ve already explained how to remove hazelnut skins without roasting the nuts. If you have ready-made hazelnut flour, use the same amount by weight as whole hazelnuts. Almonds and almond flour are also suitable.
• Flour. This recipe calls for all-purpose wheat flour with a protein content of around 10%. A stronger bread flour is not a good choice for this recipe.
• Eggs. Use medium-size eggs. They weigh about 50-55 grams without shells. Remember that eggs at room temperature produce a larger volume and a more stable mixture when whipped than eggs straight from the refrigerator.
• Nutella. You can use the original Nutella or similar hazelnut cocoa spreads.
• Butter: You need butter with 80% or more fat content, at room temperature.
• Mascarpone. Before preparing the cream filling, allow this cheese to stand at room temperature for about half an hour. You can technically substitute cream cheese, but the flavor will be significantly different.
• Coffee. It is best to brew natural coffee; instant coffee has a different taste.
• Cocoa powder. I use alkalized (Dutch-processed) cocoa powder, but regular powder will work too. The difference is that it will produce a less intense color. Nesquik and other instant cocoa powders are not suitable here.

Let’s start cooking.

Prepare the sponge.

Finely chop the hazelnuts using a coffee grinder or food processor. Add the flour and baking powder and mix. It is important to make sure there are no lumps in the mixture.

Beat the eggs with the sugar, vanilla sugar and salt until the mixture triples in volume. The mixture should be light and airy.

Gradually add the hazelnut and flour mixture to the egg mixture, stirring gently with a spatula from bottom to top.

Pour the batter into a baking pan and place in a preheated oven at 170°C (340°F). Bake until done, about 40 minutes.

Turn the pan with the finished sponge out onto a wire rack and let it rest for 10-15 minutes. Remove the sponge and let it cool completely.

Trim the bumps off the cake, keeping the trimmings to cover the cake. Cut the sponge into 3 layers.

Prepare the syrup.

Combine coffee and water in a saucepan. Bring to a boil and remove from heat. Add sugar and stir. Leave covered for 10 minutes, then strain through a fine sieve.

The coffee syrup is ready.

Make the cream filling.

Combine the room temperature butter with the Nutella and cocoa powder. Beat until smooth.

Soften the mascarpone with a spatula. Add to the rest of the mixture and beat on low speed until combined.

A little tip, just in case.
If, heaven forbid, your cream filling separates, don’t panic. Place the bowl of cream in a larger bowl filled with ice-cold water and whisk again. The cream will come together in a smooth mixture.

Prepare the crumb topping.

Place the sponge trimmings, hazelnuts and 1 teaspoon cocoa powder in a food processor. Pulse until crumbly.

Assemble the cake.

I assemble almost all of my cakes in an adjustable cake ring; this one is no exception.

Set aside about 1/5 of the cream filling for the outside of the cake.

Place the first cake layer on the bottom and soak it well with syrup.

Spread half of the cream filling on top and spread evenly.

Repeat with the second layer of sponge and the second half of the cream filling. Cover with the third layer of sponge and soak with syrup.

Wrap the ring in plastic wrap and refrigerate overnight or at least 6 hours.

After the cake has set in the refrigerator, remove the ring from the cake and spread the top and sides with the reserved cream filling. Allow the finishing cream to stand out of the refrigerator for 20 minutes before spreading.

Finish the sides of the cake with the crumb topping.

Top with truffles (if desired) and dust with cocoa powder using a sieve.

The cake is done!

Enjoy!

This Chocolate Hazelnut Layer Cake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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