Chocolate Cake with Hazelnut Buttercream
This is one of my favorite cakes to make because its so fun and its one of my favorite flavor combinations. This cake also has a fruit compote that compliments the sweetness of the cake. The last time I brought this cake to a party, there was none left to take home. Bon appetit!
*This recipe makes a 2 layered 6 inch cake. Feel free to adjust measurements in order to make larger cake or cupcakes.
Cake
I used Ina Garten’s Beatty’s Chocolate Cake recipe, but only half. Please follow the link here to make it. Use 2 six inch cake pans to make cake. Remember, only HALF of the recipe.
Fruit Compote
1 bag of frozen berries, 10oz or 1.5 cups (can be any berry or mixed berries)
water
granulated sugar
Put whole bag of berries into a saucepan and turn on heat to medium. Add a splash of water (1 tablespoon or more). Don’t add too much water, otherwise your fruit mixture will take a long time to reduce. As the berries heat up, they will release liquid. When the berries have softened and the mixture starts to simmer, mash fruit with a fork. Taste the fruit, and begin to add sugar 1 tablespoon at a time. For 10 ounces of frozen berries, I used 3 tablespoons of sugar. It all depends on how sweet the fruit is and your preferences. Once sugar has been added, reduce stovetop heat to low and let simmer for 30-45 minutes, or until mixture is thick and liquid has reduced. Keep fruit compote in a sealed container in the fridge until ready to use.
Swiss Meringue Buttercream with Hazelnut Spread
This frosting is the same swiss meringue buttercream that I always use with just adjusted measurements. Here is the link to how to make it on my website, just use measurements below.
3 egg whites
2.5 sticks of unsalted butter room temperature
3/4 cup of granulated sugar
1 cup of hazelnut spread
Follow directions on how to make swiss meringue buttercream. With paddle attachment on the stand mixer slowly add in the hazelnut spread. The buttercream should be soft but a good consistency to pipe and hold its shape. If the buttercream is too soft, refrigerate for 5-10 minutes before spreading.
Chocolate Ganache
3 ounces semi-sweet chocolate, chopped
3 tablespoons heavy whipped cream
Heat up heavy cream in microwave for 20-30 seconds. Liquid will be hot but not curdled. Add chopped chocolate and mix with spoon. As chocolate tempers, it will be begin to melt. If there is some pieces of chocolate that are not melting, heat mixture in microwave for 10 second intervals or until just melted. Do not overheat! Chocolate can easily burn and you will have to start over again if you rush this process.
Putting Everything Together
I have placed the photos above for a visual resource while constructing your cake. Do not worry about it looking perfect, putting layered cakes together takes patience and practice; therefore, do not rush.
Place one cake top side down onto a 6 inch cardboard cake round. Add 1/2 inch of the hazelnut buttercream with your pastry knife. Make sure buttercream is as even as possible. Spoon 2-3 tablespoons of the fruit compote onto the center of the cake, leave at least 3/4 of an inch border between the fruit and the edge of the cake, otherwise the fruit will leak out when cake is placed on top.
Add second cake top side down, look at cake from all sides, try to center everything and make sure it is as even as can be. Use a pastry knife and put on first layer of frosting otherwise known as your crumb coat. Chocolate cakes are notorious for having a lot of crumbs come off the cake, so don’t get frustrated, just make the crumb coat as even as can be and put into the fridge for 30 minutes to an hour to set.
Take cake out of the fridge, add a thicker layer of buttercream, make it as even as possible and use your pastry knife to smooth the cake. Put leftover buttercream into a pastry bag with a star tip and pipe a boarder around your cake.
Take ganache (should be liquid) and spoon a little over the edge of the cake to create chocolate drips, use clean pastry knife to smooth top of cake. Add nonpareils or chocolate candies to garnish, be creative.
