I’m going to take you back to my very first post: the 5 layer chocolate hazelnut cake. This cake still remains as one of my favorites, but being my first blog post, I don’t think many people got a chance to see it. Plus I wanted to redo the photos (wow we’ve come a LONG way). If you really want to take a look, click here. But before you do, I would like to let you know I’m going to provide you with the recipes again in this post so you don’t have to. I’d actually rather you not see it. But then again, it does have extra step-by-step photos that may be helpful.
The only difference between this post and the first post is that I added a shiny glaze and a white chocolate garnish on the top of the cake (to “prettify” – of course), and I assembled it in a rectangle. I also cut it into rectangular individual sized pieces. All this is aesthetic and completely optional. The flavors are of course all the same.
Layers from top to bottom, with frosting in between each layer.:
*Tip: For clean cuts, freeze the cakes solid and wipe the knife after each cut.
- 30 min
- 30 min
- Ready in:
- 1 h
- Preheat oven to 350°F
- Process hazelnut flour and powdered sugar in a food processor, and sift.
- Whip egg whites until foamy
- Add cream of tartar and continue whipping until soft peaks
- Slowly add sugar, and continue to whip until stiff peaks
- Fold half of the meringue into the hazelnut flour mixture and fold. Repeat with remaining meringue.
- Spread evenly on a sheet pan lined with parchment paper
- Bake for 30 minutes, or until the dacquoise has formed a crust on the top.
Hazelnut flour can be found in major health food stores, or you can also make your own with this recipe.
Best Chocolate Cake
- Mix all dry ingredients together
- Add oil, eggs, and vanilla. Mix well.
- Add milk or buttermilk, and mix until combined.
- Add warm water last and mix, making sure to scrape the bowl.
- Bake at 325°F. Recipe will make: 2 thin half sheets for layers: 20min / 2 - 8inch rounds: 35-40min
- Baking times are approximate. Always check by inserting a toothpick.
- Heat the heavy cream either stovetop or in the microwave to a simmer.
- Pour over chocolate and stir until combined.