Milk Street Chocolate-Hazelnut Cream Cake (slight changes)

 

Notes:  Start the day before you want it, or in the morning, there is a lot of cooling / chilling time with this delicious cake.  We loved this cake because it doesn't have typical frosting and didn't make as much cake as many recipes do, but can still easily serve 12.  I think everyone asked for seconds.

For the whipped ganache:

170 grams white chocolate, finely chopped

1 packet (7 grams) unflavored gelatin

2 cups heavy cream

8- ounce mascarpone cheese

2 tablespoons honey

For the cake:

43 grams unsweetened dutch-processed cocoa powder, plus more for the pan

217 grams all-purpose flour

290 grams white sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon table salt

2 large eggs

1 cup buttermilk

2/3 cup neutral oil

2 teaspoons vanilla extract

For the soaking syrup (i only used half of this)

1/3 cup white sugar

1 teaspoon cocoa powder

2 pinches of cinnamon

water

For the assembly:

95 grams Nutella (or other brand)

35 grams toasted skinned hazelnuts, half roughly chopped, half finely chopped, reserved separately

Notes:

Don't over whip the ganache or before it is completely cold and fully set or you may get a grainy texture.  Store cake in fridge and don't let it stand at room temperature for over 30 minutes or the layers may begin to slide apart.

You can make the ganache in advance and I plan to do so in the future.

DIRECTIONS:

1. To make the ganache: put the white chocolate in a medium bowl and set aside.  In a small bowl, stir the gelatin and 2 tablespoons water and set aside. In a medium saucepan, over medium heat, combine the cream, mascarpone and honey. Cook, stirring often, until the mascarpone is fully melted, and mixture begins to bubble at the edges, about 7 minutes.  Remove from the heat, add the gelatin mixture, and whisk until completely dissolved.  Pour the cream mixture over the white chocolate and let stand 1 minute.  Whisk the chocolate mixture until completely smooth.  Press plastic wrap directly against the surface and cool to room temperature, then refrigerate until well chilled and fully set, at least 4 hours, or up to 24 hours.  (I suggested using a wider bowl so the mixture chills faster)

2. To make the cake: heat the oven to 350 F with rack in middle position.  Grease the bottom and sides of a 9x2 round cake pan, then line bottom with parchment, then mist again with cooking spray.  Dust the pan with cocoa powder and knock out excess.

In large bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk the eggs, buttermilk, oil and vanilla.  Add the liquid ingredients to the dry ingredients, and, using a large silicone spatula, fold until the batter is completely smooth.

Pour the batter into the prepared pan, then rap the pan 4-5 times on counter to release any large air bubbles. Bake until a toothpick inserted at the center of the cake comes out clean, about 45 minutes.  Cool in pan on wire rack for about 10 minutes, then run a paring knife around the edge of the cake to loosen, then invert it onto the rack and lift off the pan.  Discard the parchment and let cake cool completely.  Wrap the cake in plastic wrap and set on a large flat plate and refrigerate for 4-24 hours.

3. When ready to assemble the cake: Make the soaking syrup by mixing the sugar, 1/4 cup water, cocoa and cinnamon in a small pan and bring to a boil. Cook until sugar has dissolved, then take it off the heat. Brush syrup onto the cake, highlighting dry areas (which for me was the edges). I didn't use very much of the syrup.  Then using a serrated knife, and a gentle sawing motion, slice off the domed surface of the cake, creating a level top.  Slice the cake horizontally into two even layers.  Separate the two layers and brush with additional syrup if needed.  Don't make the cake soggy, just moist.

Transfer the chilled ganache to the bowl of a stand mixer fitted with the whisk attachment.  Whisk the ganache on high until light and fluffy, about 5 minutes.  Don't over whisk.  Add half of the ganache to a small bowl and fold into the Nutella until well incorporated.  

 Scoop the chocolate-hazelnut ganache onto the center of the bottom cake layer.  Use an offset icing spatula to spread into an even layer to the edges.  Using a wide metal spatula, lift the top cake layer and gently center it onto the chocolate-hazelnut ganache layer.  Do not press down on the cake.

If needed, lightly re-whip the remaining ganache until smooth, then scoop it onto the top layer of the cake.  Spread in an even layer, or create swirls in the surface.

Scatter the finely chopped hazelnuts over the top, followed by the roughly chopped hazelnuts.  Refrigerate uncovered for at least 2 hours, or for up to 24 hours.  Before serving, let the cake stand at room temperature for 20-30 minutes.