This Nutella Stuffed Chocolate Hazelnut Dream Cake is definitely a party cake. A crunchy chocolate hazelnut truffle lies atop layers of super-moist chocolate cake filled with handmade nutella, iced with smooth chocolate Italian meringue buttercream, drizzled with rich chocolate ganache, and capped with a silky chocolate Italian meringue buttercream.
For the cake:
- 2 cups Whole Wheat Flour
- ⅓ cup Cocoa Powder
- 2 cups Unrefined Cane Sugar
- 1 teaspoon Himalayan Pink Salt
- 1 teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 2 Eggs (XL), room temperature
- 1⅓ cups Buttermilk, room temperature
- ⅔ cup Coconut Oil, melted
- ¾ cup Hot Water
FOR THE FROSTING:
- 2 cups Fine Raw Cane Sugar
- 6 Egg Whites, room temperature
- 3 cups (6 sticks) Salted Butter, room temperature
- 1 teaspoon Vanilla
- ⅓ cup Cocoa Powder
FOR THE CHOCOLATE GANACHE:
- ¾ cup Dark Chocolate Chips
- 2 tablespoons Butter
FOR THE CAKE:
- Preheat oven to 325 degrees Fahrenheit. Brush the bottoms of three six-inch round cake pans with melted coconut oil and a circle of parchment paper. Also, brush the parchment with melted oil. Remove from the equation.
- In a large mixing basin, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Whisk together the eggs, coconut oil, and buttermilk in a separate mixing basin. Combine the wet and dry ingredients in a mixing bowl and stir until just incorporated.
- Toss the cake batter with the boiling water. Whisk until the mixture is smooth and well blended.
- Divide the mixture amongst the baking pans that have been prepared.
- Bake for 25-30 minutes in a preheated oven, or until tops are firm to the touch and a toothpick inserted in the center comes out clean (moist crumbs attached are ok).
- Allow 10 minutes for cooling in the pans. Remove the cakes from the pans by running a knife along the edges. Make sure each cake layer is level using a serrated knife. Wrap in plastic wrap and set in the freezer on a flat surface.
FOR THE FROSTING:
- Fill a saucepan halfway with water and set it over medium/high heat to come to a simmer. On top of the pan, place a metal or glass bowl. In a large mixing basin, whisk together the egg whites and sugar for several minutes, or until the mixture is hot to the touch and the sugar has fully dissolved. The mixture should be smooth, not gritty, when rubbed between your fingers.
- Fill the bowl of an electric stand mixer halfway with the mixture and whisk on medium speed for several minutes. Whisk the mixture on high speed until firm peaks form when it has cooled fully.
- Add the butter one tablespoon at a time to the mixer on medium speed until all of the butter has been added and the mixture is thick and creamy. Mix in the chocolate powder and vanilla extract until they are uniformly distributed.
FOR THE GANACHE:
- In a small saucepan, combine chocolate chips and butter. Heat on medium, swirling regularly after the chips start to melt, until the sauce is smooth and pourable. Remove from the heat and set aside to cool.
TO ASSEMBLE THE CAKE:
- Remove the cakes from the freezer and remove the paper circles off the bottom of each tier.
- One cake should be placed on a cake stand or a serving dish. Make a flat layer of chocolate hazelnut spread on top of the cake. Place a second cake layer on top and smooth out the chocolate hazelnut spread so it is smooth and even. Place the last cake layer, bottom side up, on top of the nutella spread.
- On make the cake smooth and uniform, apply a crumb coat of frosting to it.
- With the remaining frosting, frost the cake, saving about 1 cup. With a bench scraper or an off-set spatula, smooth down the top and sides of the cake. The frosting should stiffen up fast since the cake layers are frozen. Add a few swipes of chocolate hazelnut spread sporadically across the cake once the smoothed frosting has cooled. With the spatula, smooth out the spread to give the cake a tone-on-tone watercolor effect.
- Drizzle the chocolate ganache over the top of the cake, allowing some of it to drip down the edges. Place in the refrigerator.
- Remove the leftover frosting from the fridge once the ganache has set and place it in a piping bag equipped with a Large French Star Tip. Two-high circles of frosting should be piped around the top of the cake.
- Place a truffle on top of each mound of icing.
- Refrigerate until ready to serve.
Source: The Kitchen McCabeDon’t miss interesting posts on Onnewslive