It's about time I put out another one of those cakes that I can be proud of. I spent a couple of hours designing the cake and sorta got a pretty good idea of what it's gonna be made of and what it's gonna look like. Although I had to make a few changes and add some more components, it did look pretty much the same as my drawing. I'm really happy with the texture of the cake but I think adding nutella to the frosting makes it a bit too sweet. Be aware!
I have yet to find a frosting that's not too sweet and would appeal to more people...A.K.A. my parents...and a majority of the Asian population..? It's damn frustrating when every single feedback I get is "you can add a little less sugar" when I've already halved the sugar from the original recipe.
Forgive me for this lengthy recipe. There are a lot of components and may be a little frustrating.
1 Chocolate Cake recipe
1/3 cup Nutella
2/3 Cup finely processed, toasted, skinned hazelnuts
2 sticks butter
4 oz shortening
3 cups icing sugar
1/2 cup nutella
1/4 cup nutella
1/4 cup chocolate chips
1/4 cup heavy cream
1/2 tsp baking soda
1 1/4 cup sugar
1/4 cup water
3 tbsp corn syrup
1/2 cup toasted, skinned, halved hazelnuts
Combine dry ingredients and mix some together with the hazelnuts.
Blend together in a food processor until fine and crumbly, then put back with the rest of the dry ingredients.
Microwave butter until it is creamy then mix it together with the sugar. A lot of recipes will tell you to cream the sugar and butter until pale and fluffy, but this is the way Thierry does it in the kitchen for some reason. It's a lot quicker but it wouldn't be able to incorporate air like it would the other way. Oh well, if a French pastry shop does it this way then I can too right?
Add eggs one at a time until smooth and fully incorporated.
Alternate the wet and dry ingredients in two additions.
Pour into prepared pans that are buttered then lined with parchment paper. Because I'm doing 3 layers, I did 1 layer in a 8 inch pan and 2 layers in a sheet pan. Then just cut out 2- 8 inch rounds from the sheet cake after the bakes.
***Please note! I suggest doing 2 layers for this cake instead of 3. 3 layers means the sponge cakes are thinner and a higher frosting to cake ratio... AKA it's going to be sweeter.
Cut toasted and skinned hazelnuts into halves.
Combine butter, sugar, corn syrup, and water in a pot and bring it up to 320 degrees. Stir in baking soda and salt. Be careful, it will bubble up. Then stir in hazelnuts.
Spread mixture on a piece of parchment or a silicon baking mat and let it cool.
Break into small pieces.
Combine butter, shortening, icing sugar and nutella in a stand mixture and mix until desired consistency. Add milk or cream as needed.
Assemble by placing a piece of cake on the bottom. Top with a layer of frosting and spread evenly. If you are only going to do 2 layers, then start the bottom layer with nutella.
Top the 2nd layer with nutella if you are doing 3 layers.
Cover the cake with more frosting all around and over the top. Then decorate the sides with toasted, skinned, chopped hazelnuts. Do it over a sheet pan and hold the cake with your left hand and tilt it slightly. Grab a handful of nuts with your right hand and gently pat it onto the cake (the side that is tilted downward) any excess will fall back into the sheet pan. Rotate the cake and repeat the process until all sides are covered.
Combine Chocolate, nutella, and cream and microwave for a minute. Stir until chocolate chips are melted then pour over the cake. To make it easier, you can freeze the cake for 10 minutes first.
Help guide the flow of the ganache by spreading it with an offset spatula.