Chocolate Hazelnut Cream Cake

Updated at: Wed, 16 Aug 2023 19:56:41 GMT

Step 1

To make the ganache, put the white chocolate in a medium bowl; set aside. In a small bowl, stir together the gelatin and 2 tablespoons water; set aside. In a medium saucepan over medium, combine the cream, mascarpone and honey. Cook, stirring often, until the mascarpone is fully melted and the mixture begins to bubble at the edges, 6 to 8 minutes. Remove from the heat, add the gelatin mixture and whisk until completely dissolved. Immediately pour the cream mixture over the white chocolate, then let stand for about 1 minute.

Step 2

Whisk the chocolate mixture until completely smooth. Press plastic wrap directly against the surface and cool to room temperature, then refrigerate until well chilled and fully set, at least 4 hours or up to 24 hours.

Step 3

To make the cake, heat the oven to 350°F with a rack in the middle position. Mist the bottom and sides of a 9-by-2-inch round cake pan with cooking spray, line the bottom with a round of kitchen parchment, then mist the parchment. Using a paper towel, evenly spread the oil. Dust the pan evenly with cocoa and knock out any excess.

Step 4

In a large bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk the eggs, buttermilk, oil and vanilla until homogeneous. Add the liquid ingredients to the dry ingredients, and, using a large silicone spatula, fold until the batter is completely smooth.

Step 5

Pour the batter into the prepared pan, then rap the pan 4 or 5 times against the counter to release any large air bubbles. Bake until a toothpick inserted at the center of the cake comes out clean, about 45 minutes. Cool in the pan on a wire rack for about 20 minutes. Run a paring knife around the edge of the cake to loosen, then invert it onto the rack and lift off the pan. Remove and discard the parchment, then carefully re-invert the cake and let cool completely. Wrap the cake in plastic wrap and set on a large, flat plate. Refrigerate for at least 4 hours or up to 24 hours.

Step 6

When ready to assemble, make the soaking syrup. In a 1-cup liquid measuring cup or small microwave-safe bowl, stir together the sugar and ¼ cup water. Microwave on high for 30 seconds, then stir until the sugar is fully melted and the syrup is clear. Add the instant espresso and whisk until dissolved. Cool to room temperature.

Step 7

Unwrap the chilled cake and set it on a cutting board or other flat surface. Using a pastry brush, brush the sides of the cake evenly with 1½ tablespoons of the syrup. Using a serrated knife and a gentle sawing motion, carefully slice off and remove the domed surface of the cake, creating a level top. Now slice the cake horizontally into 2 even layers. Carefully lift off the top layer and set aside; transfer the bottom layer to a cake platter. Brush the surface of both cake layers with all of the remaining syrup, dividing it evenly; the layers should be well moistened but not soggy.

Step 8

Transfer the chilled ganache to the bowl of a stand mixer. Using the whisk attachment, whip on high until lightened and fluffy, about 5 minutes, scraping the bowl once. Meanwhile, put the chocolate-hazelnut spread in a large bowl and stir to smooth and soften. Scoop half (about 440 grams/3 cups) of the whipped ganache into the bowl containing the chocolate-hazelnut spread, and, using a silicone spatula, gently fold until homogeneous. Scoop the chocolate-hazelnut ganache onto the center of the bottom cake layer, then use an offset icing spatula to spread it in an even layer, all the way to the edges of the cake.

Step 9

Using a wide metal spatula, lift the top cake layer and gently center it on the chocolate-hazelnut ganache layer; do not press on the cake. Using the whisk attachment, re-whip the remaining ganache on high until smooth, about 30 seconds. Scoop it onto the center of the top layer of the cake and spread it in an even layer or, if desired, create swirls in the surface. Scatter the finely chopped nuts over the top, followed by the roughly chopped nuts. Refrigerate uncovered for at least 2 hours or for up to 24 hours. Before serving, let the cake stand at room temperature for 20 to 30 minutes.

Step 10

Don’t whip the ganache before the mixture is completely cold and set. If whipped too soon, it won’t attain the proper light, fluffy volume. When spreading the whipped ganache on the top layer of cake, the less you manipulate it, the better. Overworking may cause the ganache to become grainy and lose its velvety smoothness. Finally, don’t allow the cake to stand for more than about 30 minutes before serving; if it loses too much of its chill, the filling softens and the layers may begin to slide apart.

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