Chocolate, buttermilk and hazelnut cake from Benjamina Ebuehi – recipe
It's always a good time for a slice of chocolate cake, and there are many styles to choose from, depending on your mood. For an afternoon dessert, I'd opt for a dense, barely-sweetened, flourless number, but for something more suited to an afternoon treat, this fluffier cake topped with buttercream chocolate is my favorite. Chocolate and hazelnuts have been friends since the dawn of time, and I love the extra crunch you get from chopped nuts scattered in the middle. I used a store-bought chocolate hazelnut spread for ease - there are plenty of good quality options to choose from.
Chocolate Buttermilk Hazelnut CakePreparation 20 minCooking 40 minServes 12 12
100 g unsalted butter, plus extra for greasing50 g dark chocolate2 eggs220g buttermilk275g flour50g cocoa powder280g caster sugar1tsp baking powder1½tsp baking soda¼ tsp salt170ml hot coffee
For the icing250g unsalted butter, softened200g icing sugar50g cocoa powder130g chocolate hazelnut spread50g sour cream75ml Frangelico (optional)2 tbsp chopped roasted hazelnuts, plus extra to finish< /p>
Heat the oven to 180C (160C fan)/350F/Gas 4, and grease and line two 20cm cake pans.
In a heatproof bowl, melt the butter and chocolate in short bursts in the microwave or place over a pan of simmering water, then set aside. Beat the eggs in a small bowl and stir in the buttermilk.
Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt into a large bowl and make a well in the middle. Pour in the chocolate mixture, followed by the eggs and buttermilk, then stir until smooth - the batter will be quite thick.
Pour in the hot coffee in two batches, stir with each addition until there are no lumps, then pour batter into prepared pans. Bake for 28 to 33 minutes, until a knife inserted in the middle comes out clean, then remove and cool completely in the pans.
To make frosting, beat butter with stand mixer or electric whisk for two to three minutes, until pale and creamy. Add the icing sugar and cocoa powder, and beat for a few more minutes, until you obtain a thick buttercream. Stir in chocolate spread, scraping down sides of bowl occasionally, then stir in sour cream followed by three tablespoons hot water.
To to assemble, level the cakes with a sharp serrated knife if they are uneven, then brush with the Frangelico, if using. Spread a third of the buttercream on a cake, smooth evenly and sprinkle with chopped hazelnuts. Place the second cake on top and cover the top and sides with the remaining buttercream. Finish with a few extra chopped nuts, then slice and serve.
It's always a good time for a slice of chocolate cake, and there are many styles to choose from, depending on your mood. For an afternoon dessert, I'd opt for a dense, barely-sweetened, flourless number, but for something more suited to an afternoon treat, this fluffier cake topped with buttercream chocolate is my favorite. Chocolate and hazelnuts have been friends since the dawn of time, and I love the extra crunch you get from chopped nuts scattered in the middle. I used a store-bought chocolate hazelnut spread for ease - there are plenty of good quality options to choose from.
Chocolate Buttermilk Hazelnut CakePreparation 20 minCooking 40 minServes 12 12
100 g unsalted butter, plus extra for greasing50 g dark chocolate2 eggs220g buttermilk275g flour50g cocoa powder280g caster sugar1tsp baking powder1½tsp baking soda¼ tsp salt170ml hot coffee
For the icing250g unsalted butter, softened200g icing sugar50g cocoa powder130g chocolate hazelnut spread50g sour cream75ml Frangelico (optional)2 tbsp chopped roasted hazelnuts, plus extra to finish< /p>
Heat the oven to 180C (160C fan)/350F/Gas 4, and grease and line two 20cm cake pans.
In a heatproof bowl, melt the butter and chocolate in short bursts in the microwave or place over a pan of simmering water, then set aside. Beat the eggs in a small bowl and stir in the buttermilk.
Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt into a large bowl and make a well in the middle. Pour in the chocolate mixture, followed by the eggs and buttermilk, then stir until smooth - the batter will be quite thick.
Pour in the hot coffee in two batches, stir with each addition until there are no lumps, then pour batter into prepared pans. Bake for 28 to 33 minutes, until a knife inserted in the middle comes out clean, then remove and cool completely in the pans.
To make frosting, beat butter with stand mixer or electric whisk for two to three minutes, until pale and creamy. Add the icing sugar and cocoa powder, and beat for a few more minutes, until you obtain a thick buttercream. Stir in chocolate spread, scraping down sides of bowl occasionally, then stir in sour cream followed by three tablespoons hot water.
To to assemble, level the cakes with a sharp serrated knife if they are uneven, then brush with the Frangelico, if using. Spread a third of the buttercream on a cake, smooth evenly and sprinkle with chopped hazelnuts. Place the second cake on top and cover the top and sides with the remaining buttercream. Finish with a few extra chopped nuts, then slice and serve.
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