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Category: Cakes
Prep Time: Cook Time: Total Time:
3 large eggs
2 cups cake flour
1/2 cup dark, unsweetened, cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chips, melted
1 1/2 cups milk
Nutella (about 1 1/4 cups), warmed slightly
Seedless raspberry preserves (about 1 cup), warmed slightly
2/3 cup heavy whipping cream
8 ounces bittersweet chocolate chips
3/4 cup finely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.
In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form; set aside.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in egg yolks, vanilla and melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 2-3 minutes; fold in egg whites, in three additions, until combined.
Divide batter into cake pans. Bake for 35-40 minutes, or until a cake pulls away from sides of pan, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes on wire racks before running a knife around outside edges of pans, and inverting onto wire racks to cool completely.
Split each cake in half (freeze for easier slicing). Spread a layer of Nutella and raspberry preserves on each cake half.
To make the ganache, heat cream in a small saucepan over medium heat, until it comes to a simmer; turn heat off and whisk in chocolate until melted and smooth. Cool until it's a good consistency, then pour and spread over cake. Pack hazelnuts on top and sides of cake.
Makes 12 servings
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CHOCOLATE-HAZELNUT CAKE WITH RASPBERRY PRESERVES & CHOCOLATE GANACHE
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Category: Cakes
Prep Time: Cook Time: Total Time:
3 large eggs
2 cups cake flour
1/2 cup dark, unsweetened, cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chips, melted
1 1/2 cups milk
Nutella (about 1 1/4 cups), warmed slightly
Seedless raspberry preserves (about 1 cup), warmed slightly
2/3 cup heavy whipping cream
8 ounces bittersweet chocolate chips
3/4 cup finely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.
In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form; set aside.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in egg yolks, vanilla and melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 2-3 minutes; fold in egg whites, in three additions, until combined.
Divide batter into cake pans. Bake for 35-40 minutes, or until a cake pulls away from sides of pan, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes on wire racks before running a knife around outside edges of pans, and inverting onto wire racks to cool completely.
Split each cake in half (freeze for easier slicing). Spread a layer of Nutella and raspberry preserves on each cake half.
To make the ganache, heat cream in a small saucepan over medium heat, until it comes to a simmer; turn heat off and whisk in chocolate until melted and smooth. Cool until it's a good consistency, then pour and spread over cake. Pack hazelnuts on top and sides of cake.
Makes 12 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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