Recipes

Chocolate Hazelnut Cake

Every year I look forward to making a delicious chocolate cake to celebrate being one year older with my closest family and friends.  This year I let my twin sister Carly decide what kind of filling she wanted and lo and behold her choice was Ferrero Rocher. As for the cake goes I have been using this simple recipe for as long as I can remember and it never fails to disappoint me.  1380125_10200521391191242_618430350_n

Chocolate Hazelnut Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Ferrero Rocher Filling
  • 12 chocolate balls
  • Chocolate Frosting
  • 1½ cups butter (3 sticks), softened
  • 1 cup cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder
Instructions
  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the cake:
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with Chocolate Frosting.
  8. For the Ferrero Rocher Filling:
  9. Melt and blend Ferrero Rocher balls until smooth consistency.
  10. Spread evenly over cake center
  11. For the Chocolate Frosting:
  12. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  13. Cream together butter and cocoa powder until well-combined.
  14. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  15. Add vanilla extract and espresso powder and combine well.
  16. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

 

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