We used an Italian pantry staple to create this rich hazelnut confection. Dark chocolate cake is layered with praline paste then topped with Nutella buttercream frosting and roasted hazelnuts.
NUTS OVER NUTS
Lightly roasted almonds and hazelnuts are what make crunchy praline paste so sinfully and delicious.
If your frosting is too thick, add some milk from home (one spoonful at a time). Alternative milks (almond or soy) are fine too!
You can store this cake in the refrigerator for up to three days. Thaw before serving.
Spread a very thin layer of praline paste, allowing it to set in before applying the next layer of frosting.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 375°F. Take out 2 eggs from your refrigerator. Bring butter to room temperature. Using 1 tablespoon or less of butter provided, butter each pan, insert parchment paper rounds, and butter the paper. In a small saucepan, boil 1/2 cup water over high heat.
In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator. Whisk together the cake flour, baking powder, baking soda, and salt in another medium bowl. In a large bowl, using an electric mixer or whisk, cream the softened butter (for cakes) and granulated sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl.
Add the flour mixture to the butter mixture, alternating with the buttermilk, and beat until *just* combined. Slowly pour in cooled cocoa mixture and stir until smooth. Divide batter evenly between the pans and bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Remove from oven. Let the cakes cool for a few minutes in the pans and then flip them onto a wire rack to cool completely before frosting. (Frosting will melt if cakes are still warm!).
While oven is still warm, place hazelnuts on a baking sheet and roast for 5 to 7 minutes until light golden. Sift confectioner’s sugar over a small bowl and set aside. In a medium bowl, with a whisk or electric mixer on medium speed, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy. Add Nutella® and continue to beat on medium speed. Slowly add confectioner’s sugar, then salt, and continue to beat until fully incorporated.
To assemble naked cake, place one cake on a serving platter. Make sure to remove parchment paper, and only start to frost cakes once completely cooled. Using a butter knife, spread a layer of praline paste over top of cake and allow it to set for a few minutes. Then, using an off-set spatula, add an even layer of frosting to cover praline paste (about 1/3 of total frosting).
Add second cake to create a "sandwich". Hint: the rounded top of the second cake should be the top layer. Scoop remaining frosting onto top cake, and swirl using a butter knife or spatula. Decorate with hazelnuts. Place in fridge for 10 to 15 minutes to “seal” frosting, then serve!