Monday, September 28, 2015

Hazelnut Cake

What to make when you have these ingredients on hand?


Maybe this?

A hazelnut chiffon cake frosted with a Nutella Swiss meringue buttercream, bordered with dark chocolate ganache and topped with whole Ferrero Rocher chocolates.
Something that can possibly turn into your new favourite cake? Why not!


I think you will really like the hazelnut chiffon cake. It is as soft and fluffy as it should be! The hazelnut specks do not seem very visible but once you bite into the cake, you will know it's there for sure.


Another thing you will definitely love about this cake is the Nutella Swiss meringue buttercream. Anything with Nutella is associated with sweetness but I can assure you that this one is not because I made sure there was less sugar in the buttercream to make way for the sweetness in the Nutella.

Want to make this cake? Get all your ingredients ready and let's get baking!

FIRST, you will need to bake one hazelnut chiffon cake.

HAZELNUT CHIFFON CAKE (makes one 8x3 round cake)

{A}
1 cup sifted cake flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
6 tablespoons white sugar
1/4 cup ground hazelnuts (hazelnut meal)

{B}
4 egg yolks, from large eggs, at room temperature*
¼ cup corn/canola oil
1/3 cup water
1/2 - 1 teaspoon hazelnut extract (I only used 1/2 tsp but you might want to use a little more.)

{C}
4 eggwhites*
¼ teaspoon cream of tartar

{D}
6 tablespoons white sugar

*Weight of one egg is approximately 55-60g.  Labelled as LARGE in some places but XL eggs in Australia.

Procedure:
1. Preheat oven to 170 degrees Celsius.
2. In a large bowl, combine {A} well.  Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
4. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan.


5. Bake for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
6. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate. **Tip: For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.

SECOND, you will also need two kinds of frosting.

This cake is covered in a Nutella Swiss meringue buttercream, while the borders and drizzles are dark chocolate ganache.  On the day you are to assemble the cake, it is best to make the ganache first.  Set it aside to cool down while you make the buttercream.  By the time you finish covering the cake with buttercream, the ganache will have cooled completely and be at the right consistency for drizzling.

For the Nutella SMBC, use the recipe here but lessen the sugar to 1/2 cup and replace the vanilla extract with an equal amount of hazelnut extract.  Add in 90 grams (about 6 tablespoons) of Nutella to your made up SMBC and beat until well combined.


For the dark chocolate ganache, use the same recipe in the Cookies and Cream cake (version 2).  
The ganache in this cake is used in a similar way. First, while it is still in its pourable state and second, when it has thickened enough for piping.

To assemble this cake:

1. Cut your hazelnut chiffon cake in half horizontally.  Place the top layer, cut side up on your cake board then spread a layer of Nutella buttercream.  Top with the other cake half, cut side down.

2. Crumb coat cake with a thin layer of buttercream.  Let chill in the fridge for a few minutes.

3. Cover the whole cake smoothly with more buttercream.  (Remember to leave some buttercream for the swirls on top.)  If desired, run a cake comb around the cake side.

4. To do the drizzles, you will need to use your ganache when it has cooled down but still in its liquid form.  Place some of the ganache in a piping bag.  Snip a little bit off the end.  Drizzle around the cake edge. 

 Let the remaining ganache thicken by either leaving it at room temperature or putting it in the fridge to speed up the process.  Just don't let it harden or else you will have to heat it up again!

When the ganache is ready, mix it gently with a spoon then place it in a piping bag fitted with a star tip (#18 or #21).  Pipe a shell border around the top and bottom of the cake.

5.  Place the remaining Nutella buttercream in a piping bag fitted with a large star tip.  (I used a French star tip.) Pipe swirls around the cake top, right inside the border.

6. Garnish the cake center with Ferrero Rocher chocolates.


Now treat yourself to a decadent but a suprisingly light cake! Enjoy!



PS. I made this cake for my dad's 89th birthday yesterday (the 27th). He's in the Philippines though. Next year, on his 90th, I hope I can make it home so I can make a cake that he can actually taste and enjoy!

30 comments:

  1. Oh my goodness Corinne! That looks so sinfully delicious but almost too pretty to cut! Wow! My mouth is watering just looking at the pictures and reading the recipe! All I can say is it's a good thing you live on the other side of the world or I would have been knocking on your door right about now!

    MGM

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  2. Question: Does the hazelnut meal make the chiffon grainy? If it does, I'm thinking of grinding it down finer in a mini food processor.

    Thanks in advance!

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    Replies
    1. I wouldn't say grainy. But when you chew the cake, you will actually bite into the little pieces which I think is a good thing.

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  3. Yet another delicious looking cake Ms. Corinne. Where did you buy your hazelnut extract?

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    Replies
    1. It was on special at ALDI last week so hurry and get one now! :)

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    2. Thanks Ms. Corinne. Gotta run and get one. Sana meron pa.😊

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  4. This is going to be my daughter's cake for her second birthday! Im so excited. Thanks Corinne for always coming up with delicious cakes.

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  5. Hi ate tanong ko lang po wat brand of butter you use. Coz every time I make my buttercream it looks yellowish. Thank you po and more power.

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    Replies
    1. Normally, I just use the supermarket brand (Coles salt-reduced).

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  6. Uh oh! Saw the Hazelnut extract at Aldi last week! I should have bought one! My family & friends loved all your recipes i have tried, especially Mocha cake.
    My husband wanted a Black Forest cake for his birthday! Do you have a Black Forest Cake recipe Ms Corrine? Or I'll just make a Chocolate Chiffon, stable whipped cream & add tinned cherries, shaved chocolate curls and ganache for decoration??
    Thank you!_ xx from Sydney

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    Replies
    1. The black forest cake recipe is in my eBook. Of course, you can certainly just figure out the components of this cake! Mine doesn't have ganache. Also, don't forget the cherry syrup.

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  7. Your recipe for this cake came just in time for a family party I had to attend over the weekend. My relatives loved it. I say my relatives because it was so popular that I had to beg one of them a little fork full because there wasn't any cake left for me to try! The frosting alone was heavenly!

    It may have been the hazelnut extract that I used, but I think that a 1/2 teaspoon in the chiffon is enough. Putting more would overpower the cake considering that there's quite a bit of it in the frosting. The thing with nut extracts is that if there's too much, the finished product ends up tasting medicinal.

    Also, you were right about the hazelnut meal. It didn't hinder the texture of the cake. In the future, I think I'll grind my own hazelnut meal from whole hazelnuts in a mini food processor. 1 pound of the meal was twice the price of 1 pound of whole hazelnuts.

    Thanks for sharing this!

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    Replies
    1. Really glad you and your relatives liked it! Thanks for always trying out my recipes.

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  8. Hi,

    I am very eager to try this cake. However, I haven't had any luck finding hazelnut extract. Do you think it will effect the taste of the cake if I omit it? Do I still use vanilla extract instead?

    Thank you.

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    Replies
    1. Uncortunately, the hazelnut extract is essential in this recipe and you cannot omit or replace it. Whereabouts are you located? Maybe you can find it online.

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  9. Oh, that's too bad. I'm in Vancouver, Canada. I've only looked around in grocery stores nearby. I'll try online too.

    Thanks.

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    1. Hi pamela I'm from
      Vancouver as well. Gourmet warehouse is my "go to store" when it comes to my baking needs. They have hazelnut extract and all kinds of flavourings and oils. Check it out

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  10. Hi Corinne,
    Can I use hazelnut syrup/flavoring instead of extract?
    Thanks

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    Replies
    1. I have not tried that, sorry. You probably can but you have to experiment on the quantity because obviously, the flavour concentration is different and being a syrup, that will add sweetness as well.

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  11. Hi Corinne,

    Big fan here from South Australia,

    just a quick question about the Nutella SMBC, when do you add the 6 tbps of nuttela, before you add the butter? please advice.Going to make this fabulous cake this weekend. regards!

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    Replies
    1. You add the Nutella after the butter. Basically, you are just making normal SMBC then adding a different flavour at the end. Good luck!

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  12. HI corinne may i know where do you buy your cake flour here in Australia? thanks!

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    1. I buy in bulk from a supplier but in the supermarket, there is only one brand - Anchor. It is labelled as Cake, Biscuit and Pastry Plain Flour (soft, low protein). It comes in 1 kg boxes.

      You can also try looking for cake flour in Asian groceries. The one that comes from Taiwan yields very, very good results.

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  13. If you don't have the hazelnut extract (missed it at Aldi's!), what can you use as substitute?

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    1. Sorry but in this case, the hazelnut extract is quite essential. Aldi sells them on and off so you can watch out for that or you can find it elsewhere online. You can use vanilla extract if you want but I am not sure if the hazelnut flavour will come through enough.

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  14. Hi Corinne, my name is Alexandra, and I just made this cake for my mum's 46th Bday, because she loves hazelnuts. I am 14 years old, and have never had much luck with icing, but this time it worked! Thankyou so much for this amazing recipe, I am a huge fan.

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  15. Hi, can I use this recipe to make cupcakes?

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    Replies
    1. I don't personally use chiffon cake recipes for cupcakes.

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