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Hazelnut-mocha cake, with chocolate ganache and Balsamumm Bianco drizzle
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Hazelnut-mocha cake, with chocolate ganache and Balsamumm Bianco drizzle
A superb Mocha and hazelnut cake with chocolate ganache, served with Balsamumm Bianco. Perfect for the holidays, with its elegant look it will captivate your guests. Just cut a slice to reveal a layer of rich ganache, you'll be charmed with just one bite!
Hazelnut-mocha cake, with chocolate ganache and Balsamumm Bianco drizzle
| Prep time: 30 to 45 minutes |
|---|
| Cooking time: 1h40 |
| Servings or yield: For 6 to 8 people |
| Difficulty level: Complex |
| 1/3 cup (15g) instant coffee |
|---|
| 1 tbsp. hot water |
| 10 eggs |
| 2 ½ cups (550g) caster (superfine) sugar |
| 450g butter |
| 2 tsp. vanilla extract |
| 2 cups (300g) plain (all-purpose) flour, stuffed |
| 1 cup (100g) hazelnut meal, sifted |
| ½ cup cacao powder, sifted |
| 1 tsp. baking powder, sifted |
| 1/3 cup (80g) sour cream |
| For ganache |
| 1 cup (250ml) single pouring cream 35% |
| 300g dark chocolate, chopped |
| Balsamumm Bianco for service |
Preparation
Preheat oven to 325˚F. Place the coffee and water in a bowl and mix well to form a smooth paste. Set aside.
Place eggs in a large bowl, using a hand-held mixer, beat for 1 minute. Add ¼ cup (55g) sugar and beat for a further minute or until pale and fluffy. Set aside.
Place the butter and vanilla in a separate bowl. Using a hand-held mixer beat for 1 minute. Add remaining sugar. Beat for a further 4 minutes. Add butter to egg mixture, hazelnut meal, cacao, baking powder, coffee mixture and sour cream and beat 1 minute. Add flour. Beat again until just combined.
Divide the mixture between 2 x 20cm round lightly greased cake tins line with non-stick baking paper and bake in oven for 1 hour 10 minutes or until cooked when tasted with a skewer.
Allow cake to cool to room temperature. Increase oven temperature to 400˚F.
Trim the tops of cakes to create a flat surface and cut the to onto pieces and place on a baking tray. Place tray in oven and cook for 8-10 minutes. Set aside to cool completely. Once cooled down, place cake pieces in a food processor. Process until fine crumbs forms, place crumbs in a parchment paper or large plate, set aside.
For the ganache, place cream and chocolate in a saucepan and over low heat, stir until melted and smooth. Let cool just a bit.
Using a pallet knife, take ¼ cup of ganache to spread the top of 1 cake and place remaining cake on top of the other. Spread the sides of the cakes with ganache, reserving enough for the top and refrigerate for 10 minutes or until just set.
Afetr 10 minutes, remove from fridge and carefully roll the sides of the cake in the cake crumbs to coat.
Spread the top of the cake with remaining ganache and sprinkle with remaining crumbs.
Serve with a drizzle of Balsamumm bianco and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Place the coffee and water in a bowl and mix well to form a smooth paste. Set aside. Place eggs in a large bowl, using a hand-held mixer, beat for 1 minute. Add ¼ cup (55g) sugar and beat for a further minute or until pale and fluffy. Set aside.
2 - Preheat oven to 325˚F. Place the butter and vanilla in a separate bowl.
3 - Using a hand-held mixer beat for 1 minute.
4 - Add remaining sugar.
5 - Beat for a further 4 minutes.
6 - Add butter to egg mixture.
7 - Add, hazelnut meal, cacao, baking powder, coffee mixture and sour cream.
8 - Beat 1 minute.
9 - Add flour.
10 - Beat again until just combined.
11 - Divide the mixture between 2 x 20cm round lightly greased cake tins line with non-stick baking paper.
12 - Bake for 1 hour 10 minutes or until cooked when tasted with a skewer. Allow cake to cool to room temperature.
13 - Increase oven temperature to 400˚F. Trim the tops of cakes to create a flat surface and cut the to onto pieces.
14 - Place the cakes pieces on a baking tray. Place tray in oven and cook for 8-10 minutes. Set aside to cool completely.
15 - Once cooled down, place cake pieces in a food processor.
16 - Process until fine crumbs forms, place crumbs in a parchment paper or large plate, set aside.
17 - For the ganache, place cream and chocolate in a saucepan.
18 - Over low heat, stir until melted and smooth. Let cool just a bit.
19 - Using a pallet knife, take ¼ cup of ganache to spread the top of 1 cake.
20 - Top with remaining cake.
21 - Spread the sides of the cakes with ganache, reserving enough for the top and refrigerate for 10 minutes or until just set.
22 - Carefully roll the sides of the cake in the cake crumbs to coat.
23 - Spread the top of the cake with remaining ganache.
24 - rinkle with remaining crumbs.
25 - Serve with a drizzle of Balsamumm bianco and enjoy!
