An intensely flavoured Hazelnut Cake with a Whipped White Chocolate Hazelnut Buttercream, topped with leftover Easter eggs. This is an Easter cake recipe you’ll want to share this Easter.
Ingredients
For the cake:
- 1 cup (226g / 2 sticks / 8oz) unsalted butter, softened
- 1/2 cup (100g / 3.5oz) white granulated sugar
- 1/2 cup (100g / 3.5oz) light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (130g / 4.5oz) plain (AP) flour
- 175 g (6oz) ground hazelnuts / hazelnut meal
- 1/3 cup (45g / 1.5oz) cornflour / cornstarch
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup buttermilk, room temp
For the Buttercream:
- ½ cup (1 stick / 113g / 4oz) unsalted butter, softened
- 1 ¼ cups icing (powdered / confectioners) sugar
- 100 g (3.5oz) white chocolate, chopped
- 2 tablespoons thickened cream - (notes)
- 1 teaspoon vanilla extract
- 50 g (2oz) hazelnuts
For the Ganache & Topping:
- 2/3 cup cream
- 1 tablespoon golden syrup - (notes)
- 100 g (4oz) dark chocolate (70% cocoa), chopped
- Variety of Easter Eggs
Instructions
For the cakes:
- Preheat oven to 160 fan forced (180C / 350F). Grease 2x 22cm round spring-form cake tins, then line with baking paper.
- Beat the butter and sugar together until very light and creamy (3 minutes), scraping down sides of bowl from time to time.
- Add eggs, one at a time, beating very well after each and scraping down the sides of the bowl as required. Once all three have been beaten in, turn the mixer up to high for 1 minute.
- Full instructions visit @sugarsaltmagic
