Never Enough Nuts Filbert Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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) that having a hazelnut-chocolate cake for his birthday would be amazing. I figured I would simplify the ingredients and method, as well as throw in a good dose of hazelnut oil and Nutella to bring the initial recipe (for Triple-Hazelnut cake) into Quintuple-Hazelnut status. Read more . Ingredients:
11.5 oz flour |
1 tsp baking powder |
1 tsp baking soda |
1 tsp salt |
3.5 oz ground hazelnuts |
1/3 cup hazelnut liqueur |
1 tsp hazelnut extract |
2 tbsp hazelnut (or canola) oil |
1 cup full-fat plain yogurt |
8 oz unsalted butter, softened |
2 oz nutella |
8.5 oz sugar |
4 eggs, beaten |
---filling |
1.5 oz butter, cubed |
1/4 cup flour |
5 oz sugar |
2 tbsp skim milk powder |
1 cup half and half cream |
2 tbsp nutella |
3 oz ground hazelnuts |
1/4 tsp salt |
1 tbsp hazelnut liqueur |
1/2 tbsp hazelnut extract |
1 1/2 oz finely chopped bittersweet chocolate |
Directions:
1. -Cake-
2. Preheat oven to 350F.
3. Grease three 8 cake pans, and line the bottoms with parchment.
4. Whisk together flour, baking powder, baking soda, salt and hazelnuts, set aside.
5. Separately, whisk together the hazelnut liqueur, extract, oil and yogurt. Set aside.
6. In a large bowl, cream butter, Nutella and sugar until fluffy.
7. Add eggs, beating well. Continue to beat on medium speed for 2 minutes.
8. Beginning and ending with the dry ingredients, alternate additions of the flour and yogurt mixtures, beating well after each addition.
9. Bake for 40 minutes, or until cakes test done. Cool 30 minutes in the tins, then invert onto wire racks and cool completely.
10. -Filling-
11. Melt butter in a saucepan over medium heat.
12. Sprinkle in flour, stirring well with a wooden spoon until smooth.
13. Add sugar, skim milk powder, cream and Nutella.
14. Reduce heat and cook, stirring, 10 minutes. Remove from heat.
15. Cool 1 minute, then stir in hazelnuts, salt, liqueur, extract and chocolate.
16. Return to heat and warm just until chocolate melts.
17. Immediately pour into a non-reactive bowl and cool completely to room temperature.
18. -Assembly-
19. Level cake rounds if overly domed.
20. Sandwich even amounts of filling between the cake rounds.
21. Cover entire cake with remaining filling mixture.
22. Chill before piping decorations.
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