Let's start with this very yummy cake made from scratch. It's a great cake if you are looking for something that is just sweet enough to meet a chocolate craving without going overboard. The texture is fluffy, goes very well with vanilla ice cream.
I followed the original recipe exactly except I did not add the hazelnuts (was making for company and didn't know if they would care for them). When I make again, I will likely leave them out again, as the cake was great without :)
Link to original recipe:
http://www.familycircle.com/recipe/chocolate-hazelnut-layer-cake/
Ingredients:
2 c. cake flour (not self-rising)
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. (1 1/2 sticks) unsalted butter, softened
1 1/2 c. sugar
2 tsp. vanilla extract
4 eggs
4 oz. unsweetened chocolate, broken into pieces or chopped
2 tsp. canola oil
1 1/2 c. buttermilk
8 oz. bittersweet chocolate, broken into pieces or chopped
1 c. heavy cream
1/2 c. Nutella
Instructions:
1. Heat oven to 325°F. Coat two 9" round cake pans with non-stick cooking spray. Line bottoms of the pans with wax paper (I traced around bottom and cut out with scissors), then spray top of wax paper as well.
2. In a medium sized bowl, whisk together cake flour, baking soda, and salt.
3. In mixing bowl, beat butter until creamy. Add sugar and beat until fluffy, about 2 minutes.
4. Add vanilla and beat in eggs one at a time, beating well after each addition.
5. Place unsweetened chocolate and oil in a small microwave-safe dish and microwave for 20 seconds, then stir. Repeat process two more times (for a total of 1 minute microwaving). Stir until all chocolate has melted.
6. Beat chocolate into butter mixture.
7. On low speed, mix flour mixture into batter in 3 additions, alternating with buttermilk in 3 additions. After additions are complete, beat on medium speed for 1 minute.
8. Divide batter between the 2 prepared pans.
9. Bake for 35-38 minutes (or until fork inserted at center to test comes out clean). Cool on wire racks for 15 minutes.
10. Turn cakes out onto wire racks and remove wax paper. Cool cakes completely.
11. Place bittersweet chocolate in a medium-sized heat-tolerant bowl. Bring cream to a boil (be careful with heating it and stir to make sure does not scorch), then remove from heat and pour over the chocolate. Stir until smooth/all chocolate is melted.
12. Cool chocolate to room temperature, then cover and place in fridge for 30 minutes. (I forgot to do first part of this step and it still turned out alright).
13. Place first layer of cake on serving plate. Spread Nutella over top of this layer, then place second layer on top of Nutella.
14. Spread chilled chocolate mixture over top and sides of cake. Let stand at room temperature until set.
15. Slice a piece and enjoy!
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