Baking Heaven April 2020

22 baking heaven APRIL WWW.FOODHEAVENMAG.COM

Ultimate chocolate

hazelnut cake

SERVES 12

For the hazelnut truffl es

150g (5oz) dark chocolate, at least

60% cocoa solids, chopped

1½ tbsp unsalted butter

75ml (2½fl oz) double cream

½ tbsp golden syrup

1 tsp vanilla extract

100g (3½oz) hazelnuts, chopped,

for rolling

sunfl ower oil, for oiling

150g (5oz) milk chocolate, chopped

For the sponges

325g (11oz) self-raising fl our, sifted

½ tsp baking powder

½ tsp salt

100g (3½oz) cocoa powder

375g (13oz) unsalted butter,

softened

375g (13oz) caster sugar

6 large free-range eggs

1 tsp vanilla extract

4 tbsp sour cream

2 tbsp milk

For the buttercream

125g (4½oz) dark chocolate, at least

70% cocoa solids, chopped

250g (9oz) butter, softened

375g (13oz) icing sugar, sifted

3 tbsp cocoa powder, sifted

1 tsp vanilla extract

2 tbsp cocoa nibs, chopped

For the ganache

150g (5oz) dark chocolate, at least

70% cocoa solids, chopped

125ml (4½fl oz) double cream

1 tbsp coconut oil

1 For the hazelnut truffles: Combine

the chocolate and butter in a heatproof

bowl. Warm together the cream, golden

syrup and vanilla extract in a saucepan

until just boiling. Carefully pour over the

chocolate and butter.

2 Let stand for 1 minute before stirring

until the mixture is smooth and even.

Cover the bowl and chill until the

mixture is set, about 1½ hours.

3 Using a melon baller, take scoops of

the truffle mixture and roll into rough

walnut-sized balls between oiled palms.

4 Roll them in a shallow dish of the

chopped hazelnuts, arranging them on a

baking tray. Chill for a further 30 minutes.

5 After chilling, melt the milk chocolate

in a heatproof bowl set over a half-filled

saucepan of simmering water, stirring

until smooth. Line a baking tray with

greaseproof paper.

6 Remove the truffles from the fridge

and add them, one by one, to the

melted chocolate, turning to coat with a

tablespoon. Arrange on the greaseproof

paper and chill until needed.

7 For the sponges: Preheat the oven

to 180°C/Gas Mark 4. Grease and line

three 15cm (6in) round cake tins with

greaseproof paper.

8 Combine all the ingredients for the

sponges in a large mixing bowl. Stir a

few times to roughly combine before

beating with an electric mixer until

smooth, about 3-4 minutes.

9 Divide the batter evenly between the

cake tins. Smooth the tops of the batter

with the back of a damp tablespoon

and tap on a flat surface to help

settle them.

10 Bake for about 20-30 minutes,

rotating halfway through, until risen

and springy to the touch; a cake tester

inserted should come out clean.

11 Remove to wire racks to cool. Once

cool, turn out from the tins and trim the

tops flat with a serrated knife, if needed.

12 For the buttercream: Melt the

chocolate in a heatproof bowl set

over a half-filled saucepan of

simmering water, stirring occasionally.

Remove from the heat.

13 Beat together the butter, icing

sugar, cocoa and vanilla with 2-3 tbsp

hot water in a large mixing bowl until

smooth and creamy. Fold through the

melted chocolate, then spoon one-

third of the buttercream into a piping

bag fitted with a star-shaped nozzle.

14 Stir the chopped cocoa nibs into the

remaining buttercream. Chill the piping

bag until ready to use.

15 Place one sponge cake on a cake

stand or cake board. Cover with a thin

layer of buttercream, spreading it out

evenly, then sit a second sponge on

top. Top with a layer of buttercream,

then sit the third sponge on top,

pressing down gently to adhere.

16 Cover the top and sides of the cake

with a thin crumb-coat layer of

buttercream. Chill for 15 minutes.

17 Remove from the fridge and cover

with a thicker layer of buttercream.

Return the cake to the fridge.

18 For the ganache: Place the

chocolate in a heatproof bowl. Warm

the cream with the coconut oil in a

saucepan set over a moderate heat

until it just approaches boiling point;

don't boil the mixture.

19 Pour the hot cream mixture over

the chocolate and let stand for

2 minutes. Gently whisk until the

ganache is smooth and even, letting it

cool for 10 minutes

20 Pour the ganache over the top of

the cake, letting it run down the sides.

Pipe swirls of buttercream on top of

the cake around the perimeter, sitting

the truffles on top.

RECIPE

Photography © Getty Images.

Recipe by Stockfood, the Food Media Agency