chocolate hazelnut cake
Cake Batter
230g unsalted butter, softened
320g light brown sugar
100g eggs, beaten
5g vanilla extract
120g Caraibe 66%
215g ap flour
5g baking soda
10g cocoa Powder
245g water, hot
Frosting
215g Caraibe 66% VALRHONA
20g Cocoa Powder
35g water, hot
175g unsalted butter, softened
pinch of salt
Cake batter
In the bowl of a stand mixer fitter with the paddle attachment, cream the butter and sugar. Combine the cocoa powder and hot water stirring until dissolved- set aside. Melt the chocolate- cool to 90°F (32°C) and add to the butter/sugar mixture. Combine the flour and the baking soda- add alternating with the cocoa water until smooth.
Spread into sprayed baking mold and bake at 325°F (163°C) for 30-35 minutes.
Frosting
Melt the chocolate and cool to 90°F (32°C). Combine the cocoa power and hot water in a small bowl; stir until cocoa is dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioner’s sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the cocoa mixture on low speed. Add the melted chocolate- beat on low speed until combined- do not over mix. Use immediately.
Assembly And Finishing
Spread the frosting onto the cooled cake, leaving the cake in the pan. Garnish with toasted hazelnuts and serve. Can be stored at room temperature- enjoy within two days.
Created by Sarah Kosikowski, L’ecole Valrhona Pastry Chef Eastern USA