My birthday was two weeks ago and I was in charge of baking my own birthday cake. I will freely admit that I love being in charge of my own birthday cake, it means I can bake nearly anything I want! Naturally, I turned toward making an epic 3-layer chocolate extravaganza covered in crunchy toasted hazelnuts. In case you are ever in charge of naptime baking your own birthday cake soon, here is a great recipe for you. Enjoy! —
Chocolate Kahlua Cake with
Salted Hazelnut Chocolate Buttercream
1 1/2 cups unsalted butter, room temperature
1 1/2 cups superfine sugar
3 teaspoons instant espresso dissolved in 1/2
cup boiling water
6 eggs
2 tablespoons kahlua
2 tablespoons whole milk
3 cups all-purpose flour
2 tablespoons baking powder
1/3 cup cocoa powder
1 teaspoon kosher salt
For the frosting:
12 ounces semisweet chocolate
12 ounces bittersweet chocolate
5 large egg whites
1 1/2 cups superfine sugar
1 pinch cream of tartar
2 teaspoons kosher salt
1 pound unsalted butter, room temperature
2 teaspoons hazelnut extract
1 cup lightly toasted hazelnuts, coarsely
chopped
1. Preheat the oven to 350F. Butter and flour 3 8-inch cake pans and set aside.
2. Beat
the butter and sugar together for 10 minutes, until light and airy. Meanwhile,
dissolve the espresso in the boiling water and set aside. Sift the flour,
baking powder, cocoa powder and salt and set aside.
3. Once
the butter is fluffy add the eggs and mix well. Then add the rum, milk and
espresso and beat until incorporated.
4. Turn
the mixer to low and slowly add in the flour mixture until just combined. The
batter will be very fluffy. Evenly distribute it amongst the three baking pans
and bake for about 35 to 40 minutes, or until a cake tester inserted comes out
clean. Allow the cakes to cool for about 10 minutes in their pans, then remove
them and place them on wire racks to cool completely.
5. To
make the buttercream: Combine the egg whites, sugar and cream of tartar in a
heatproof bowl and warm them over simmering water for about 6 minutes, or until
warm to the touch. Meanwhile, melt the chocolate together in the microwave and
stir together. Set aside.
6.
Place the cooled egg whites in a mixing bowl and whip until they hold stiff
peaks. Then beat it the butter in small pieces, followed by the salt, melted
chocolate and hazelnut extract. The frosting should be fluffy and light!
7.
Frost the cake between each layer and all along the outer edges and top. Then,
scatter the hazelnuts all along the top of the cake and press them along the
sides as well. Serve!
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