This cake is nothing but a good consoling, classic. I use the layers as the base for most of my recipes, the buttercream too. It’s the silkiest thing, and I’m in it for that alone. It’s all because of the hazelnut paste, which can be a tricky thing to find (please try!). If you can’t, chocolate hazelnut spread can be used as a fine substitution. You can make the layers the night before too, letting them rest overnight before assembling the next morning. It makes the process a little easier.
For the cake
215 grams (1 ¾ cups) all-purpose flour, 75 grams (3/4 cup + 1 tablespoon) Dutch processed cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, 400 grams (2 cups) granulated sugar, 2 large eggs, 120 millilitres (1/2 cup + 2 teaspoons) vegetable oil, 240 grams (1 cup) crème fraîche or sour cream, 240 millilitres (1 cup) hot coffee
For the buttercream
100 grams 70% dark chocolate, chopped , 180 grams (about 6) egg whites, 210 grams granulated sugar, 350 grams unsalted butter, soft at room temperature, 65 grams (1/4 cup) pure hazelnut paste (can also use a good chocolate hazelnut spread as a substitution), a pinch of salt
Pre-heat the oven to 350F (180 C). Grease and line three 8-inch (20-cm) cake pans with parchment paper.
Put the flour, cocoa, baking soda, baking powder, and salt in a large mixing bowl. Stir through the sugar.
In a measuring jug, whisk together the eggs, oil, and crème fraîche or sour cream until smooth.
Make a well in the center of the dry ingredients. Stream in the liquids, whisking in a clockwise direction, until thick, smooth and glossy. Slowly whisk in the coffee until combined. The batter will be thin. Divide between the pans.
Bake for 30 to 35 minutes. A skewer inserted into the middle of the cakes should come out clean and the tops spring back when touched. Let cool for 15 minutes, then turn out of the pans and onto a wire rack to cool completely. Use a very sharp serrated knife to neatly level off any domed tops.
To make the buttercream, put the chocolate into a heatproof bowl that’s set over a saucepan filled with a few inches of boiling water. Do not let the base of the bowl touch the water below. Stir, until the chocolate has melted, then remove and set aside to cool.
Next, put the egg whites and sugar into the bowl of a stand mixer. Set it over the same saucepan filled with water. Heat, whisking constantly, until it reaches 160F (71 C). The sugar will be dissolved and the mixture hot to the touch. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until a thick and glossy meringue has formed, 5 to 7 minutes. Switch out the whisk for the paddle attachment then beat in the butter, a tablespoon at a time, until it is all used up. Lower the speed and slowly stream in the chocolate then add the hazelnut paste and salt. Continue to beat until silky-smooth and aerated. The buttercream is now ready to use and should be worked with immediately.
To assemble the cake, set the first layer cut side facing up, onto a plate. Spread about 3 generous tablespoons of the buttercream over it. Using a light amount of pressure, press on the next layer, cut side facing down, and frosting it in the same manner. Add the final layer. Cover the entire cake with the remaining buttercream then chill until just set, before serving.
#Chocolate #Cake #Butter #Brioche
