Looking for a quick and easy cake recipe that will knock people’s socks off? Then you have to try this delish chocolate and hazelnut cake – it’s a one-bowl, one-mix wonder.
A triple-layered chocolate cake infused with hazelnut coffee, stacked and iced with whipped milk chocolate buttercream and finished with a halo of crushed toasted hazelnuts. YUM.
While the batter of the cake itself is based on a super simple chocolate cake recipe, I amped up the flavour by replacing the plain coffee used in the mixture with a hazelnut coffee which brought a lightly nutty flavour into the cake.
If you’re not a coffee fan, don’t let the fact it’s used in this recipe scare you off – it’s only there to enhance the chocolate flavour of the cake, you can’t taste coffee in the finished cake at all.
As for the milk chocolate buttercream… well, it’s a dream. How could it not be when you literally beat melted milk chocolate into light, fluffy buttercream?
Finish the cake with a handful or two of crushed toasted hazelnuts to add a bit of interest to the cake and break up the sweetness of the cake with a little nutty flavour. Pop the finished cake on a pretty cake stand like this clever Multifunctional Glass Stand from EziBuy and you’re all set. Enjoy!
Makes one three-layer 6 inch cake
- 1 cup buttermilk (milk + 1 Tbsp white vinegar)
- 250ml coffee (I used a hazelnut variety), cooled
- 2 cups plain flour
- ½ cup cocoa
- 1 tsp baking powder
- 2 tsp baking soda
- 1 ¾ cups sugar
- 2 eggs
- ½ cup oil
- 1 tsp vanilla essence
- 100g butter, softened
- 200g milk chocolate
- 2/12 – 3 cups icing sugar, sifted
- Hazelnuts, handful
- Preheat oven to 180 Degrees Celsius. Grease and line three 6 inch cake tins.
- Make coffee and set aside to cool. Prepare homemade buttermilk and set aside.
- Sift dry ingredients together in a large bowl.
- Add eggs, vanilla, oil, coffee and buttermilk and mix on a low speed until combined. Mix on medium speed for about 1 minute.
- Pour into prepare cake tins and bake for 20 – 25 minutes or until a toothpick inserted comes out clean.
- Leave to cool in tins for 5 minutes then turn out onto wire racks to cool completely before icing.
- Once completely cool, break chocolate into pieces and melt in microwave in 30 second bursts, mixing between each.
- Beat together butter and 2 cups icing sugar until smooth. Add melted chocolate and mix until well combined. Add more icing sugar if too runny. Beat until light and fluffy.
- Stack cake layers together, layering with prepared buttercream. Scoop remaining icing on top of stacked cake and spread until cake is covered.
- Preheat oven to 180 degrees Celsius.
- Place hazelnuts on baking tray and roasted them in the oven for 8 minutes. Remove from oven and place on clean tea towel. Rub lightly to remove loose skins.
- Place in a snaplock bag and crush with a rolling pin. Scatter nuts across top of cake, pressing lightly into the icing.