Chocolate Hazelnut Cake
Chocolate Hazelnut Cake
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Ingredients
Cake:
| 6 | large eggs | |
| 1 ½ | cups hazelnuts (filberts) | |
| 1 | cup granulated sugar | |
| ½ | cup semisweet chocolate chips | |
| 4 | teaspoons baking powder | |
| 1 | teaspoon vanilla extract | |
| ¼ | teaspoon salt |
Filling:
| 2 | tablespoons hard margarine, softened | |
| 1 | cup icing (confectioner’s) sugar, sifted | |
| 1 | teaspoon cocoa, sifted | |
| ½ | teaspoon vanilla extract | |
| 2 | tablespoons strong coffee |
Mocha
buttercream icing:
| ½ | tablespoon instant espresso powder | |
| ½ | cup milk chocolate chips | |
| ¼ | cup semisweet chocolate chips | |
| ¾ | cup unsalted butter, softened | |
| ½ | teaspoon vanilla extract | |
| ⅛ | teaspoon fine salt | |
| 1 ¼ | cups icing sugar, sifted |
Directions
Cake: Place all seven ingredients in blender. Process for three minutes. Pour into two greased and waxed paper-lined, eight-inch round cake layer pans. Bake in 350° F oven for about 25 minutes until wooden pick inserted in centre comes out clean. Cool.
Filling: Beat margarine, icing sugar, cocoa, vanilla and coffee together well in small bowl. Place one cake layer, top side up, onto plate. Spread with filling. Set second cake layer over filling, top-side up. Ice cake.
Mocha buttercream icing: Combine espresso powder with milk chocolate and semisweet chocolate chips in a double boiler. Melt over gently boiling water, stirring to combine. Let cool. Mix butter with vanilla and salt, and then gradually whip in icing sugar until light and fluffy. Fold in cooled chocolate/coffee mixture.
Recipe courtesy of Company's Coming.