Ingredients
Equipment
Method
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper. This will prevent sticking and ensure your cakes release perfectly.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting is crucial for a smooth, lump-free batter. Whisk them together thoroughly.
- Create a well in the center of the dry ingredients. Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Using an electric mixer on medium speed, beat for about 2 minutes, until the mixture is smooth and well combined. The batter will be thick at this stage.
- Carefully and slowly pour the hot coffee into the batter while mixing on low speed. The batter will become very thin, which is exactly what you want. The hot coffee "blooms" the cocoa powder, intensifying the chocolate flavor and creating an incredibly moist crumb.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack for 15-20 minutes. Then, carefully invert them onto the wire rack to cool completely. The cakes must be fully cooled before frosting, otherwise the ganache will melt.
Step 2: Make the Chocolate Hazelnut Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Place the finely chopped chocolate in a medium, heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring.
- After 5 minutes, gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the hazelnut spread and vanilla extract until fully incorporated. The ganache will be a bit runny at this point.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until the ganache is thick enough to spread. You can also let it set at room temperature for several hours. If it becomes too firm, you can let it sit at room temperature for a few minutes to soften.
Step 3: Assemble the Cake
- Using a serrated knife or a cake leveler, trim the tops of the cooled cake layers to create a flat, even surface. This ensures a stable and beautiful cake.
- Place one cake layer on your serving plate or cake stand. Spread about one-third of the chilled ganache evenly over the top.
- Carefully place the second cake layer on top. Use the remaining ganache to frost the top and sides of the cake. An offset spatula works best for a smooth finish.
- Garnish the top of the cake with the roughly chopped toasted hazelnuts. You can also press some hazelnuts onto the sides for a professional finish.
- For best results, let the cake sit for at least 30 minutes to allow the ganache to fully set. Slice with a sharp knife and serve at room temperature.
Notes
Frequently Asked Questions (FAQ)
Q1: Can I make this cake ahead of time?
A: Yes, absolutely! This cake is excellent for making in advance. You can bake the cake layers up to 2 days ahead, wrap them tightly in plastic wrap, and store them at room temperature. The ganache can also be made a day ahead and refrigerated. Once assembled, the cake can be refrigerated for 3-4 days. For best flavor and texture, bring the cake to room temperature for about 30-45 minutes before serving. Q2: What's the best way to toast hazelnuts?
A: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until fragrant and lightly browned. Watch them carefully to prevent burning. Once toasted, let them cool slightly, then rub them in a clean kitchen towel to remove the skins. Q3: Can I use a different type of chocolate for the ganache?
A: Yes, you can. Semi-sweet chocolate provides a good balance, but for a richer, more intense chocolate flavor, you can use dark chocolate (70% cacao or higher). If you prefer a sweeter ganache, milk chocolate can be used, but you might need to adjust the cream to chocolate ratio as milk chocolate has a lower cacao content and can be softer. Q4: Is it okay to use Nutella instead of hazelnut spread?
A: Yes, "Nutella" is a popular brand of hazelnut spread, so using it is perfectly fine and highly recommended for its classic flavor profile. If you use a different brand, just ensure it's a good quality spread for the best results. Q5: My ganache is too thin/thick. What should I do?
A: If your ganache is too thin, it might not have been chilled long enough. Refrigerate it for another 30 minutes and check again. Alternatively, you can add a bit more chopped chocolate to the warm ganache and whisk until it thickens. If it's too thick, you can gently heat it in a double boiler or microwave for a few seconds and whisk until it reaches a spreadable consistency. Q6: Why is buttermilk important in this recipe? Can I substitute it?
A: Buttermilk is crucial for creating a tender, moist crumb. The acidity in buttermilk reacts with the baking soda, helping the cake rise and neutralizing any bitter aftertaste from the cocoa. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill the rest of the cup with regular milk to the 1-cup line. Let it sit for 5-10 minutes until it curdles slightly. Q7: Can I make this into a cupcake recipe?
A: Yes! This recipe can easily be adapted for cupcakes. The baking time will be shorter, typically 18-22 minutes. The batter will yield about 24 cupcakes. You can use the ganache as a frosting, piping it onto the cooled cupcakes and garnishing with hazelnuts. Q8: What can I do with leftover ganache?
A: Leftover ganache is a treat in itself! You can use it as a filling for tarts, a dip for fresh fruit, or simply spread it on toast. It also makes a wonderful hot chocolate. Simply warm it up with some milk and whisk until smooth.
A: Yes, absolutely! This cake is excellent for making in advance. You can bake the cake layers up to 2 days ahead, wrap them tightly in plastic wrap, and store them at room temperature. The ganache can also be made a day ahead and refrigerated. Once assembled, the cake can be refrigerated for 3-4 days. For best flavor and texture, bring the cake to room temperature for about 30-45 minutes before serving. Q2: What's the best way to toast hazelnuts?
A: To toast hazelnuts, spread them in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until fragrant and lightly browned. Watch them carefully to prevent burning. Once toasted, let them cool slightly, then rub them in a clean kitchen towel to remove the skins. Q3: Can I use a different type of chocolate for the ganache?
A: Yes, you can. Semi-sweet chocolate provides a good balance, but for a richer, more intense chocolate flavor, you can use dark chocolate (70% cacao or higher). If you prefer a sweeter ganache, milk chocolate can be used, but you might need to adjust the cream to chocolate ratio as milk chocolate has a lower cacao content and can be softer. Q4: Is it okay to use Nutella instead of hazelnut spread?
A: Yes, "Nutella" is a popular brand of hazelnut spread, so using it is perfectly fine and highly recommended for its classic flavor profile. If you use a different brand, just ensure it's a good quality spread for the best results. Q5: My ganache is too thin/thick. What should I do?
A: If your ganache is too thin, it might not have been chilled long enough. Refrigerate it for another 30 minutes and check again. Alternatively, you can add a bit more chopped chocolate to the warm ganache and whisk until it thickens. If it's too thick, you can gently heat it in a double boiler or microwave for a few seconds and whisk until it reaches a spreadable consistency. Q6: Why is buttermilk important in this recipe? Can I substitute it?
A: Buttermilk is crucial for creating a tender, moist crumb. The acidity in buttermilk reacts with the baking soda, helping the cake rise and neutralizing any bitter aftertaste from the cocoa. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill the rest of the cup with regular milk to the 1-cup line. Let it sit for 5-10 minutes until it curdles slightly. Q7: Can I make this into a cupcake recipe?
A: Yes! This recipe can easily be adapted for cupcakes. The baking time will be shorter, typically 18-22 minutes. The batter will yield about 24 cupcakes. You can use the ganache as a frosting, piping it onto the cooled cupcakes and garnishing with hazelnuts. Q8: What can I do with leftover ganache?
A: Leftover ganache is a treat in itself! You can use it as a filling for tarts, a dip for fresh fruit, or simply spread it on toast. It also makes a wonderful hot chocolate. Simply warm it up with some milk and whisk until smooth.