Friday, July 18, 2014

Chocolate Kahlua Cake with Salted Hazelnut Chocolate Buttercream

Chocolate Kahlua Cake with Salted Hazelnut Chocolate Buttercream

I found this yummy recipe on The Naptime Chef. Click the link above for the story behind the cake and the chef's notes!

Ingredients


1 ½cups unsalted butter, room temperature
1 ½cups superfine sugar
3teaspoons instant espresso dissolved in ½ cup boiling water
6eggs
2tablespoons kahlua
2tablespoons whole milk
3cups all-purpose flour
2tablespoons baking powder
1/3cup cocoa powder
1teaspoon kosher salt
For the Frosting:
12ounces semisweet chocolate
12ounces bittersweet chocolate
5large egg whites
1 ½cups superfine sugar
1pinch cream of tartar
2teaspoons kosher salt
1pound unsalted butter, room temperature
2teaspoons hazelnut extract
1cup lightly toasted hazelnuts, coarsely chopped

Instructions



1. Preheat the oven to 350F. Butter and flour 3 8-inch cake pans and set aside.
2. Beat the butter and sugar together for 10 minutes, until light and airy. Meanwhile, dissolve the espresso in the boiling water and set aside. Sift the flour, baking powder, cocoa powder and salt and set aside.
3. Once the butter is fluffy add the eggs and mix well. Then add the rum, milk and espresso and beat until incorporated.
4. Turn the mixer to low and slowly add in the flour mixture until just combined. The batter will be very fluffy. Evenly distribute it amongst the three baking pans and bake for about 35 to 40 minutes, or until a cake tester inserted comes out clean. Allow the cakes to cool for about 10 minutes in their pans, then remove them and place them on wire racks to cool completely.
5. To make the buttercream: Combine the egg whites, sugar and cream of tartar in a heatproof bowl and warm them over simmering water for about 6 minutes, or until warm to the touch. Meanwhile, melt the chocolate together in the microwave and stir together. Set aside.
6. Place the cooled egg whites in a mixing bowl and whip until they hold stiff peaks. Then beat it the butter in small pieces, followed by the salt, melted chocolate and hazelnut extract. The frosting should be fluffy and light!
7. Frost the cake between each layer and all along the outer edges and top. Then, scatter the hazelnuts all along the top of the cake and press them along the sides as well. Serve!

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