Chocolate Kahlua Hazelnut Cake + BOXOFSPICE Turns Two
 
 
This cake is originally made by the beautiful blog Bakers Royale.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.
Recipe by Box of Spice at https://boxofspice.com/2014/09/chocolate-kahlua-hazelnut-cake-boxofspice-turns-two/