Today is the day. THE day I share something completely indulgent and full of chocolate. This decadent Chocolate Hazelnut Cake recipe is up for grabs today. I’m sharing both the cake and buttercream recipes in this post! Yay!!!
When I finished making this Chocolate Hazelnut Cake, I wanted it to stand out so…I added sprinkles and viola! This rich and decadent cake was the perfect canvas for these colorful sprinkles I got in the mail the other day. They’re totally cute!!!
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I love them. I really do and I’m thinking I might end up sprinkling all my future cakes with sprinkles from here on out. What do you think? They just added SO much…Spring to this cake. I mean, doesn’t this shout SPRING?!
This Chocolate Hazelnut Cake is totally transportable, too. It’ll go along with you to any get together you have planned with family, friends or even coworkers. Show them love and let them eat cake!
Here’s how easy it is to make the Chocolate Cake:
First, prepare your cake pans. I coat them with a thin lining of solid vegetable shortening then dust them with flour and shake out the excess. Set them aside. Next, measure out and combine all of your dry ingredients in a medium bowl. Then, combine all of the liquid, or wet, ingredients into the bowl of a stand mixer. If you don’t have a stand mixer, use a large mixing bowl.
Yep, in case you didn’t notice, the following pictures are not in order. See what happens when you skip coffee!
Here’s a tip for you: The first thing I add to the wet ingredients bowl are the eggs. I crack the entire egg into the bowl and then I gently scoop out the yolks with my hand to prevent them from breaking. Doing this allows me to see and make sure to remove any egg shells that may have fallen into the bowl before any of the other ingredients are added.
The next step is to mix the wet ingredients together. Then you can begin adding the dry ingredients to the wet ones. Make sure to have your mixer on low speed so that you don’t end up wearing chocolate batter. Unless, you know, you’re into that sort of thing…
Notice how delicious the batter looks running off the spatula. If you’re planning on having this cake for dessert, then it’d be a great idea to resist the urge to bathe in it. It smells absolutely wonderful but I know you can harness the strength to wait until the batter is in the cake pans and in the oven before letting the licking begin!
That might be … That’s what I did.
Now, temperatures vary oven to oven, so begin your timer at maybe 30-35 minutes for this cake to bake. My oven is getting old and cranky so it took about 40-45 minutes but yours may be different. Keep that in mind.
Another tip for you: A good indicator that the cake is about done is when you begin to smell chocolate in the air. When that happens, you know it won’t be long before it’s time to remove them from the oven. Check using the toothpick method and proceed from there.
After letting the cakes cool, use a serrated knife to remove the domed cake top. This makes the top surface flat so that the cakes can be stacked without sliding around. Frost the top of what will be the bottom layer of the cake with your buttercream.
As you can see from the pictures, I used a piping bag filled with icing and piped out the icing in rings to make a even layer. Once that is done, invert the next cake layer over the iced portion. This way, the cut sides of the cake are both sandwiching the buttercream. Place a big
glob scoop of buttercream on the top and begin spreading it all over the cake. Start on top and then move to sides.
When the entire cake is covered in the buttercream, then feel free to use the extra to decorate the top. I used a 1M piping tip to make the swirls on top. I piped them along the edge of the cake like so.
Then, add sprinkles and watch the magic happen! Sprinkles totally transform this from a simple Chocolate Hazelnut Cake to one that has everyone drooling and getting in line to be the first to grab a slice!
Don’t Forget to Get Both Recipes Below
Chocolate Hazelnut Buttercream: