Dreamy Chocolate Hazelnut Cake

I couldn’t pass trying this recipe when I saw it. My huge baking inspiration Linda Lomelino has created this rich and amazing chocolate cake recipe and I had to try it! Here’s my humble and rustic version!

recipe by Linda Lomelino

Dreamy Chocolate Hazelnut Cake of Linda Lomelino

INGREDIENTS:

Chocolate Sour Cream Cake:
200 butter
125 ml = 1,25 dl milk
240 g (about 3,8 dl) all purpose flour
1,5 tsp baking soda
68 g (about 1,5 dl) cocoa powder
315 g (about 3,5 dl) granulated sugar
0,25 tsp. salt
2 medium eggs
150 ml (1,5 dl) sour cream

Chocolate Filling:
75 g semi-sweet chocolate (50%)
35 g butter
pinch of salt

Chocolate Hazelnut Frosting:
150 g butter, softened
100 cream cheese, cold
60 g powdered sugar
250 g chocolate hazelnut spread (I used Nutella)
pinch of salt

Dark Chocolate Glaze:
75 g dark chocolate (70%)
45 g butter
pinch of salt

CHOCOLATE SOUR CREAM CAKE

Preheat oven to 175°C. Butter three 15 cm cake pans and dust them with cocoa powder. Melt the butter, add milk and set aside to cool. In a large bowl, mix together the flour, baking soda, cocoa powder, sugar and salt. Add the butter mixture, eggs and sour cream to the dry ingredients and beat until just smooth. Divide the batter evenly between the three cake pans. Bake the cakes on the lower rack for 32-35 minutes or until a cake tester comes out clean. Let the cakes cool in their pans for 15 minutes, then invert onto a cooling rack to cool completely.

CHOCOLATE FILLING

Coarsely chop the semi-sweet chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to spreadable consistency – meanwhile you can prepare the frosting.

CHOCOLATE HAZELNUT FROSTING & ASSEMBLY

Beat butter until pale and creamy, about 2 minutes. Add the cream cheese, powdered sugar, chocolate hazelnut spread and salt and beat until frosting is completely smooth and fluffy. If frosting feels loose, put the bowl in the fridge for a while.
Place the first cake layer on a plate or cake stand. Spread with chocolate filling, then pipe or spread a layer of frosting on top (make sure to save some frosting for piping the top of the cake). Don’t pipe or spread all the way out to the edge as the weight of the cake will make it spread.
Place the second layer on top of the first layer. Spread second layer with chocolate filling, then pipe or spread a layer of frosting on top. Put the third layer on top. Put the cake in the fridge to stabilize it while you prepare the dark chocolate glaze.

DARK CHOCOLATE GLAZE & DECORATION

Coarsely chop the dark chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to room temperature (but make sure it doesn’t thicken too much, it should still be liquid). Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.

Author: Viola Minerva

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