Box of Spice

Indian Cooking in Holland

Cakes, Tarts, Cupcakes and Cookies

Chocolate Kahlua Hazelnut Cake + BOXOFSPICE Turns Two

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Chocolate Hazelnut Kahlua Cake

First off, two things. This has been a month filled with chocolate and I’m not even such a into-chocolate kind of girl. Don’t get me wrong, I do love it occasionaly but you will not find me stuffing my face with it at any given opportunity. So, where was I? Yes, this has been a chocolate filled month. What with the Chocolate Chip Cookies and then the Chocolate Cupcakes, Charlize’s Chocolate Cake and now this! It has been fun but I think I might be chocolated (is that even a word!) out. 🙂

Second, after I had made this cake and slapped on the Boxofspice turns two label, I realised with horror (being somewhat dramatic here) that last year at precisely this time (September that is) I had made a Chocolate Hazelnut Cake as well! Now this could mean that either I haven’t changed at all (not such a good thing) or am ridiculously predictable (also not a good thing) or… subconconsciously associate my anniversaries with chocolate and hazelnuts! And then I suddenly thought, heck, anything and everything chocolate is always a good thing. Right? And, if the cake is stunning and very very different from the one a year ago, what am I panicking or complaining about? Therefore, nothing. My penchant for drama I suppose takes over, A LOT.

This was also the last of the baking in the saga of the birthday that was Charlize’s… And, I enjoyed it so very much. She just loves it that nothing she offers her friends is store bought. And she just showers me with compliments. Now isn’t that what we all live for?

Chocolate Hazelnut Kahlua Cake Chocolate Hazelnut Kahlua Cake Chocolate Hazelnut Kahlua Cake Chocolate Hazelnut Kahlua Cake Chocolate Hazelnut Kahlua Cake

 

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Chocolate Kahlua Hazelnut Cake + BOXOFSPICE Turns Two
 
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This cake is originally made by the beautiful blog Bakers Royale.
Author:
Ingredients
  • For the Cake
  • 140 grams dark chocolate
  • 2¼ cup all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¾ buttermilk
  • ¾ cup coffee, cooled slightly
  • 1 tsp vanilla extract
  • ½ cup unsalted butter, softened
  • 1½ cups sugar
  • ½ tsp salt
  • 4 large eggs
  • ½ cup Kahlúa
  • ¾ cup hazelnuts, toasted and chopped roughly

  • For the Buttercream
  • 200 grams dark chocolate
  • ⅓ cup Kahlúa
  • ¼ cup heavy cream
  • ½ cup confectioners’ sugar
  • 1 cup of butter, softened
Instructions
  1. To prepare the cakes, preheat oven to 175°C/350°F and line the bottom an 8-inch cake pan. For the two layers I had to do this twice but if you have 2 pans then go ahead and do them all at once!
  2. In a double boiler, melt the chocolate and set aside. Let cool slightly.
  3. Whisk together flour, cocoa powder, baking powder and baking soda in a bowl; set aside. In another bowl, whisk together the buttermilk, coffee, Kahlúa and vanilla, set aside.
  4. In a stand mixer fitted with the paddle attachment, or with a hand mixer (like I do) beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at time until fully incorporated. Turn the mixer speed down to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the side down the bowl as needed.
  5. Fold in the chocolate.
  6. Pour batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer cake to a wire rack. Using a wooden skewer, poke holes in the cakes and brush Kahlua generously all over cakes.
  7. To prepare the buttercream: in a double boiler, melt the chocolate and set aside. Let cool slightly.
  8. Transfer the chocolate to a bowl and with a hand mixer and on medium speed beat in Kahlúa and heavy cream. Turn mixer speed to high, first add the confectioners sugar and then add butter in two tablespoons at a time and beat until the frosting is thick and creamy.
  9. Putting the cake together. Transfer chocolate one cake layer to a serving platter or cake stand spread buttercream on top. Place second layer on top and spread frosting on top and sides of cake. Put the cake in the refrigerator after finishing with the spreading. You want the frosting to harden just a little bit. I let mine sit inside for about an hour.
  10. Take handfulls of the chopped hazelnuts and press into the sides of the cake.

 

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Comments

  6. Just discovered your blog through Pinterest – so many lovely recipes and photography. I have a lot of reading /catching up to do! Happy 2nd blog birthday (my blog turns two on Monday).

  9. Thank you for this delicious cake. I made it in the weekend for my Step Father’s Birthday. Everybody loved the cake & said it looked rich but did not taste it. The only thing was that when I put the cake in the oven I found the confectioner’s sugar sitting on the bench. There was no mention of this in the instructions for the frosting. It did not matter as the cake was still delicious but just wanted to let you know.

    • hi Lena! So glad you liked the cake! It is wonderful to hear that.
      The confectioners sugar is mentioned in the instructions, did you miss it! Happens all the time to me! 🙂

  11. If I wanted to make the cake ahead of time and freeze it and then make the frosting and frost it the day before, do you see a problem with that holding for a few weeks?

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