Just made this cake over two days (it's a long one!) but it was worth it. Let stand at room temperature for 1 hour before serving. DO AHEAD: Cake can be assembled 2 days ahead. Chill cake until frosting is set, 3–4 hours. Step 13ĭecorate top of cake with more hazelnut crunch, if desired.
Spread remaining frosting over top and sides of cake. Repeat process with another 1 cup frosting and 1/2 cup hazelnut crunch.
Place second cake layer on top press to adhere (this will ensure that the frosting will hold the layers together). Sprinkle about 1/2 cup hazelnut crunch over frosting. Using an offset spatula, spread about 1 cup frosting on top of cake. Using a serrated knife, cut off domed top from each cake to create even layers. Continue to beat mixture until thick and lightened in color, about 5 minutes in a stand mixer and up to 15 minutes with a handheld mixer (if mixture seems very thin, stop occasionally and chill in refrigerator to firm it up before continuing to beat). Step 11Īdd butter a few pieces at a time beat until incorporated between additions. Using an electric mixer, beat until cool, 5–6 minutes. Stir until chocolate is melted and mixture is smooth. Bring cream just to a boil in a small saucepan pour over chocolate mixture. Cover and chill.Ĭombine both chocolates and corn syrup in a medium bowl. DO AHEAD: Hazelnut crunch can be made 4 hours ahead. Using your hands, break crunch into small pieces. Spread mixture out on prepared sheet don't worry about spreading it evenly. Heat mixture, stirring often, until melted and smooth. Set bowl over a large saucepan of simmering water. Step 8Ĭombine chocolate and butter in a medium heatproof bowl. Line same baking sheet with a fresh sheet of parchment paper let cool. Line a rimmed baking sheet with parchment paper. Invert cakes onto racks peel off parchment and let cool completely. Step 5īake cakes until a tester inserted into the center comes out clean, 25–30 minutes. Divide batter evenly among cake pans smooth tops. With mixer running, drizzle in chocolate and mix until just blended. With mixer on low speed, beat in flour mixture in 3 additions, alternating with coffee mixture in 2 additions, beginning and ending with dry ingredients. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat on high speed until doubled in volume and very light and fluffy, about 3 minutes. Add eggs one at a time, beating between additions and scraping down sides of bowl as needed. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 5 minutes. Dissolve espresso powder in hot coffee in a medium bowl and whisk in buttermilk set aside. Sift cake flour, cocoa powder, baking soda, salt, and baking powder into a medium bowl set aside. Line bottom of pans with parchment-paper rounds spray paper. Coat the bottom and sides of cake pans with nonstick spray.
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