After indulging in a piece of this crunchy cake flavored, you'll find yourself wishing for more.
Rich hazelnut and dark chocolate are the flavors that come together in this recipe.
Add all of the dry ingredients to a large mixing bowl and stir until well combined.
Using a whisk, blend the dry ingredients until well incorporated.
Combine the eggs, milk, butter, and vanilla essence in a separate large mixing dish.
A wooden spoon is all that is needed to muddle the wet and dry ingredients together before adding the boiling water.
Stir well until everything is well-combined.
Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean, depending on the size of your pans.
Invert the cakes onto a wire rack and allow them to cool fully before serving.
You may make them up to one day ahead of time.
Keep at room temperature in a firmly sealed container.
Set aside a baking sheet lined with parchment paper for the Gianduja Hazelnut Crunch.
A medium heatproof dish should be used for this purpose.
A pot of barely simmering water may be used, as long as the bowl does not come into contact with the water.
Remove the mixture from the fire after it has melted and become smooth, being sure to stir it often.
Nutella and chopped hazelnuts should be added first, followed by rice puffs.
Frozen: Spread the mixture onto the baking sheet and freeze for 30 minutes.
Once the crunch has cooled, use your hands to break it up into smaller pieces.
Refrigeration and freezer storage are also acceptable options for storing crunch.
In a medium bowl, combine the chocolates and corn syrup for the Gianduja Chocolate Frosting.
In a small saucepan, bring the cream to a simmer and then pour it over the chocolate.
Stir till smooth after letting it settle for two minutes to gradually melt.
If you have a stand mixer, you may use the beater attachment, or you can use hand-held electric beaters to whip the mixture for 6 to 8 minutes.
In small batches, beat in the butter, beating thoroughly after each addition.
Beat the mixture for 8 to 10 minutes on a stand mixer or up to 15 minutes with a hand mixer until it is thick, smooth, and extremely light in color.
If the frosting is too thin, refrigerate the butter solids for a few minutes to stiffen them up.
Assembly instructions: Even out the cake layers once they've cooled.
Place the first layer on a large serving tray or stand and top with 1 cup of frosting and 12 cups of Hazelnut Gianduja crunch.
Spread the frosting evenly over the top of the layer. Then, using another 1 cup of frosting and 12 scant cups of crunch, top off the cake with the second layer.
Press carefully to adhere.
Place the last layer of cake on top.
Refrigerate for approximately 30 minutes or until firm after spreading a thin layer of icing over the top and edges of the cake to cover the crumbs.
While you're waiting for the crumb coat to set, place the frosting bowl in the refrigerator.
Top and side the cake with the remaining frosting, then sprinkle the top with more of the Hazelnut Gianduja crunch.
Crunchy hazelnut chocolate cake
Sweet and crunchy fillings.
Layers of rich chocolate cake filled with pure chocolate hazelnut gianduja and hand-made hazelnut praline make up Crunchy Hazelnut Cake, which is best served at room temperature.
Chocolate buttercream is used to decorate this cake.
Prepare the cake by following the directions on the package.
Large heatproof bowl: combine the chocolates, Nutella, and butter.
To make a smooth, creamy mixture, place the bowl over a saucepan of boiling water and whisk often until the melted chocolate and butter are completely incorporated.
Let it cool down before serving.
The microwave may be used to heat the chocolate until it is uniformly melted.
Remove four of the eggs from the yolks and place the whites in a large basin (either a bowl fitted for a stand mixer or a bowl large enough to handle a hand mixer).
Mix in the hazelnut flour, cocoa powder and salt, and the remaining 2 whole eggs in a second large dish and whisk until smooth.
Mix the egg yolk mixture into the melted chocolate slowly and carefully with a spatula (do not use a whisk at this point since the batter is too thick and will get caught in the wires).
Beat the egg whites at high speed in a mixer.
Slowly add 1/4 cup sugar, a spoonful at a time, and beat until the egg whites have quadrupled in volume, are light and fluffy yet opaque, and can hold stiff peaks.
When they begin to become light and frothy.
A nice meringue should appear like something you'd use to frost a cake.
Once you've incorporated the egg whites into the chocolate mixture, use a spatula to gently fold them in until they're completely incorporated and there are no visible white streaks left.
Smooth the top of the batter before pouring it into the prepared pan.
Finish baking for 35 to 40 minutes, or until the edges start to peel away from the pan and the top appears puffy and faintly cracked.
Allow for total cooling (if you have a wire rack, use it).
During this time, the cake's core will collapse, resulting in more cracks around the outside.
The crispy edges and the reason we're all here are the results of this impact, not a mistake.
Take care of the toppings/add-ons.
Whip the cream, confectioners' sugar, and salt in a medium bowl until you get medium-stiff peaks, then add the sour cream and whisk until smooth.
Nutella may be folded in with a spatula to get a streaky appearance or whisked in if you don't care about that.
It's great as a frosting for the cake, but I like to eat it separately with some excellent cherries for a mid-bite snack.