Ingredients: |
Ingredients: For Cake: 2 Cups All-Purpose Flour
2 Cups White Sugar
2/3 Cup Unsweetened Cocoa Powder
1/2 Cup Vegetable Oil
2 Large Eggs
1 Cup Buttermilk
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Tablespoon Instant Coffee
1 Cup Hot Water
For Filling: 3/4 Cup Hazelnuts
1 & 1/4 Cup Confectioners' Sugar
2 Tablespoons Vegetable Oil
1 Large Egg White
2 Tablespoons Frangelico (Hazelnut Liqueur)
1 & 1/2 Cup Milk Chocolate Chip
1 & 1/2 Cups Heavy Cream
Frosting: 1/2 Cup Solid Vegetable Shortening
1/2 Cup (1 stick) Butter, Softened
3/4 Cup Cocoa or Three 1oz. Unsweetened Chocolate Squares, Melted
1 Teaspoon vanilla extract
4 Cups Sifted Confectioners' Sugar (approximately 1lb.)
3-4 Tablespoons Milk
|
Directions: |
Directions:For Cake: Pre-heat oven to 350*. In a bowl combine flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, baking soda, and salt. Dissolve instant coffee in hot water, and add to flour mixture. With a electric mixer at medium speed beat mixture for 2 minutes until smooth; batter will be thin. Pour batter into 2 prepared 9-inch pans or pans of choice. Bake in oven for 30 to 35 minutes, or until an inserted toothpick comes out clean. Cool cake in pans for 10 minutes, and then turn out onto racks to cool completely. Frost
For Filling: Pre-heat oven to 350*. Place hazelnuts on a baking pan. Bake hazelnuts in oven for 7-10 minutes. Remove hazelnuts from the oven and cool for 5 minutes (no longer). In small batches, place hazelnuts in a clean kitchen towel and rub to remove the skins (most but not all of the skins will release). Place skinned hazelnuts in a food processor. Process on high for 2 minutes. Scrape sides of bowl and blade. Process on high for 2 more minutes. Add confectioners' sugar, vegetable oil, egg whites and Frangelico; process on high for 2 minutes. Scrape sides of bowl and blade. Process on high for 2 more minutes or until the mixture forms a smooth paste. In a bowl add milk chocolate chips. In a sauce pan boil heavy cream. Once cream has started to boil remove from heat. Pour boiling cream on top of milk chocolate chips to melt, stirring with a spatula to ensure the chocolate melts completely. Once melted, add the hazelnut paste. Stir with a wire whisk until combined. Mixture maybe refrigerated for up to 2 weeks.
For Frosting: Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored up to 2 weeks. Rewhip before using. |
This recipe for Chocolate Mocha Cake With Chocolate Hazelnut Ganache is from