Saturday, July 23, 2016

White Chocolate Hazelnut Cake

I'm not usually a huge fan of white chocolate. I'm not sure why.... it's kind of a weird flavor I think.
Plus... milk chocolate is just THE best. So... there's really no comparison.
Why did we make a white chocolate cake then? Well... because of the Nutella frosting. It just pairs amazingly, ridiculously well with white chocolate.
Who knew?
Well.... now y'all do.
Your welcome.

White Chocolate Hazelnut Cake

6 oz of white chocolate, chopped
1/2 cup hot water
1 cup butter, room temp
1 1/2 cups sugar
3 eggs
1 cup buttermilk
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
pinch salt

Nutella Buttercream
1 cup butter, room temp
1/2 cup Nutella
1 tsp vanilla
4 cups icing sugar
2 - 3 Tbsp cream

1 cup hazelnuts

Preheat oven to 350. Line 3 X 8 inch pans with parchment paper and spray lightly with cooking spray. Set aside
In a small saucepan, melt the white chocolate and water over low heat. Stir until smooth and allow to cool while you prepare the rest of the cake.
In a large bowl, cream the butter and sugar until smooth, scraping down sides as needed. Beat in eggs, one at a time, beating well after each addition. 
Stir the dry ingredients into the wet ingredients alternating with the buttermilk. 
Stir in the white chocolate mixture.

Spread the batter evenly into the prepared pans, it will be thick. 

Bake at 350 until cakes are golden brown and toothpick inserted near center comes out clean.

Let cool on wire racks for 10 minutes and then run a knife around the outside of the cake to loosen it. Invert cakes onto wire racks to cool completely. 
Prepare frosting - In a large bowl, beat butter until creamy, scraping sides as needed. Beat in Nutella and vanilla. Gradually beat in the icing sugar. Beat in cream, a tablespoon at a time, until desired spreading consistency is reached.  

Place one layer of cake on a serving platter and top with a scoop of the frosting. Spread the frosting to cover the cake.

Repeat with remaining 2 layers of cake.
Frost sides of cake. You can fancy it up by piping on some swirls or just frost it flat - totally up to you. Finish decorating by using some whole hazelnuts and some chopped hazelnuts. 

Cake is fine at room temp or can be chilled until ready to serve. It can also be made a day ahead and kept, covered, in the fridge overnight. 

I didn't get a photo of the cake cut so I'm going to use that as my excuse to have to make this cake again soon. I mean.... it wouldn't be right to not have a photo of a lovely big slice of cake for our readers. 

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