It’s all the time a very good time for a slice of chocolate cake, and there are quite a few kinds to select from, relying in your temper. For an after-dinner dessert, I’d go for a dense, barely candy, flourless quantity, however for one thing extra suited to a day deal with, this fluffier cake coated in chocolatey buttercream is my go-to. Chocolate and hazelnuts have been associates because the starting of time, and I like the additional crunch you get from the chopped nuts scattered within the center. I’ve used a shop-bought chocolate hazelnut unfold for ease – there are many good-quality choices on the market to select from.
Chocolate, buttermilk and hazelnut cake
Prep 20 min
Prepare dinner 40 min
Serves 12
100g unsalted butter, plus further for greasing
50g darkish chocolate
2 eggs
220g buttermilk
275g plain flour
50g cocoa powder
280g caster sugar
1 tsp baking powder
1½ tsp bicarbonate of soda
¼ tsp salt
170ml scorching espresso
For the icing
250g softened unsalted butter
200g icing sugar
50g cocoa powder
130g chocolate hazelnut unfold
50g soured cream
75ml Frangelico (non-compulsory)
2 tbsp roasted chopped hazelnuts, plus further to complete
Warmth the oven to 180C (160C fan)/350F/fuel 4, and grease and line two 20cm cake tins.
In a heatproof bowl, soften the butter and chocolate briefly bursts within the microwave or set it over a pan of simmering water, then put aside. Beat the eggs in a small jug and blend within the buttermilk.
Sift the flour, cocoa powder, sugar, baking powder, bicarb and salt into a big bowl and make a properly within the center. Pour within the chocolate combination, adopted by the eggs and buttermilk, then stir till easy – the batter shall be on the thick aspect.
Pour within the scorching espresso in two batches, stirring in every addition till there aren’t any lumps, then pour the batter into the ready tins. Bake for 28–33 minutes, till a skewer inserted into the center comes out clear, then take away and depart to chill utterly within the tins.
To make the icing, beat the butter in a stand mixer or with an electrical whisk for 2 to 3 minutes, till pale and creamy. Add the icing sugar and cocoa powder, and beat for an additional couple of minutes, till you’ve a thick buttercream. Beat within the chocolate unfold, scraping down the perimeters of the bowl every now and then, then combine within the soured cream adopted by three tablespoons of scorching water.
To assemble, stage the desserts with a pointy serrated knife if they’re uneven, then brush with the Frangelico, if utilizing. Spoon a 3rd of the buttercream on one cake, easy it out evenly and sprinkle over the chopped hazelnuts. Place the second cake on high, and canopy the highest and sides with the remaining buttercream. End with a scattering of additional chopped nuts, then slice and serve.
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