
Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream

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This elaborate cake shows you how to use two kinds of cake layers, a moist chocolate sponge cake, cut into layers, and disks of dacquoise, along with two kinds of fillings, whipped chocolate ganache and hazelnut buttercream, to assemble a finished cake. You can simplify the recipe by doubling the amounts of one component-cake or filling-and eliminating another. When making such an elaborate cake, a cake stand is helpful in two ways. First, it allows you to place the cake closer to eye level than the usual work surface. Second, the top revolves so you can turn the cake while spreading icing or frosting on the sides. This technique makes it much easier to smooth the icing with a metal spatula or a bench scraper. When building the cake, dollop the frosting on each layer with a rubber spatula and then spread the frosting with a metal spatula, or pipe the frosting in a spiral shape onto each layer with a pastry bag.
ingredients
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serves: 1
1 inches round chocolate sponge cake 9 by 1 1/2 or other cake
7 cups hazelnut buttercream
1 1/2 cups simple syrup, flavored with instant coffee, rum, Cognac, or bourbon (optional)
2 9-inch dacquoise disks
2 cups whipped ganache
2 cups hot ganache
1/2 cup heavy cream
1 tablespoon sugar
hazelnuts
block of bittersweet chocolate for chocolate curls (optional)
Servings Per Recipe: 1
Amount per Serving
Calories: 8777
- Total Fat: 444.9 g
- Saturated Fat: 229.3 g
- Trans Fat: 0.7 g
- Cholesterol: 941.3 mg
- Sodium: 4715.5 mg
- Total Carbs: 1091.3 g
- Dietary Fiber: 51.4 g
- Sugars: 388.7 g
- Protein: 115.3 g
preparation

comments
Serena
May 9, 2012