Chocolate Hazelnut Layer Cake
MAKES 16 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 2 HOURS
1¾ cups all-purpose flour 1½ cups granulated sugar ⅔ cup cocoa powder, sifted 1¾ tsp baking powder 1½ tsp baking soda ¼ tsp salt 3 eggs ¾ cup buttermilk or Balkan-style yogurt ⅔ cup brewed strong coffee, cooled ½ cup canola oil ¼ cup PC Crunchy Chocolate Hazelnut Spread 1 batch 3D Chocolate Ginger Christmas Trees (optional) (see recipe, page 20)
Chocolate Hazelnut Frosting 1¼ cups butter, softened 4 cups icing sugar, sifted ½ cup PC Crunchy Chocolate Hazelnut Spread 1½ tsp vanilla ¼ tsp salt 4 tsp 2% milk Preheat oven to 350°F. Mist two 8-inch round cake pans with cooking spray; line bottoms with parchment paper.
In bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.
In large bowl, whisk together eggs, buttermilk, coffee and oil. Whisk in chocolate hazelnut spread until smooth. Whisk in flour mixture in 3 additions until smooth. Divide between prepared pans.
Bake until cake tester inserted in centres of cakes comes out clean, about 35 minutes. Let cool in pans for 10 minutes. Invert onto rack; peel off paper. Let cool completely.
Chocolate Hazelnut Frosting In stand mixer with paddle attachment, beat butter on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low; beat in icing sugar, in 3 additions, for about 2 min- utes. Increase speed to medium; beat until fluffy, 4 minutes. Beat in chocolate hazelnut spread, vanilla and salt on medium speed until light and fluffy, about 1 minute. Beat in milk until smooth and spreadable.
Cut each cake in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate; spread about one-quarter of the Chocolate Hazelnut Frosting over top. Top with second layer, cut side down; spread about one-quarter of the Chocolate Hazelnut Frosting over top. Repeat with remaining cake and Chocolate Hazelnut Frosting. Arrange 3D Chocolate Ginger Christmas Trees on top of and around cake (if using).
PER SERVING about 545 cal, 5 g pro, 28 g total fat (12 g sat. fat), 70 g carb (2 g dietary fibre, 56 g sugar), 72 mg chol, 403 mg sodium, 142 mg potassium. % RDI: 7% calcium, 14% iron, 14% vit A, 15% folate.