Buttermilk Chocolate Hazelnut Cake Recipes

FERRERO ROCHER CAKE

Steps:

• Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
• In a medium bowl whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
• Bake until a cake tester comes out mostly clean, a total of 30-35mins.
• Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins).
• In a medium bowl, whisk together sifted powdered sugar and cocoa powder.
• Reduce speed to low and add in powdered sugar mixture 1 cup at a time until well blended. Scrape down sides of bowl and whisk as needed. Add in Nutella and whip on high for approximately 5 mins.
• Preheat oven to 250F and line a 10x15" pan with parchment. Trace two 5" circles onto the parchment, flip over so the traced side is down.
• Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer**. Beat on high until soft peaks form. Slowly add sugar (1 Tbsp at a time) and beat until stiff peaks.
• Dab a bit of meringue under the corners of the parchment to secure it. Fold chopped hazelnuts and cocoa powder into the meringue. Pipe into discs using the 5" circles as a guide. Pipe or spread remaining meringue in empty spaces on the parchment.
• Bake for 90mins and cool on pan.
• Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly.
• Place one meringue disc on top and top with additional buttercream if desired (or sprinkle with chopped Ferrero's. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
• Frost the cake with the remaining buttercream, smooth the sides and chill for 20mins. Press chopped hazelnuts into the sides and top with rosettes if desired.

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY

Steps:

• In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
• Fold in the flour.
• Evenly distribute into two mugs.
• Microwave each mug for 2 minutes.
• Cool for 5 minutes.
• Frost with remaining chocolate hazelnut spread and serve warm.
• Enjoy!

BUTTERMILK CHOCOLATE-HAZELNUT CAKE

Steps:

• Preheat oven to 350F.
• Combine first 5 ingredients in mixing bowl and beat together with electric mixer.
• Combine remaining ingredients except the hazelnuts in another bowl.
• Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.
• Lightly oil 9 in. cake pan.
• Sprinkle the bottom with flour.
• Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts.
• Pour in the remaining batter and top with the remaining hazelnuts.
• Bake for 25 to 30 min., or until tests clean.
• Cook, and cut into wedges.

NEVER-FAIL BUTTERMILK-CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10x15-inch baking pan.
• Combine flour, sugar, oil, buttermilk, cocoa, eggs, baking soda, vanilla extract, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Add boiling water and mix well. Pour into the prepared baking pan.
• Bake in the preheated oven for 15 minutes. Increase oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted into the center comes out clean, 20 to 25 more minutes.

CHOCOLATE BUTTERMILK CAKE

Steps:

• Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
• In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
• Sift together flour, soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
• Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
• Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
• To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.