Hazelnut Praline Chocolate Cake Food

HAZELNUT PRALINE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F
• Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
• Add eggs, buttermilk, coffee, oil and vanilla; mix to fully incorporate
• Divide batter evenly into 3 - 10" round cake pans
• Bake 20-25 minutes or until toothpick inserted in the center comes out clean
• Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then place the hazelnuts between 2 towels and rub the hazelnuts to get the skin off
• In a saucepan, caramelize the sugar one third at a time. Place 1/3 cup of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in the remainder slowly, making sure to stir continuously
• Once all sugar is caramelized, throw in the hazelnuts and coat them in the caramelized sugar
• Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened
• Break up praline into pieces, process in food processor until it reaches a super fine consistency
• Using a microwave, melt the milk chocolate in 30s intervals, stir in between intervals until just melted and smooth
• Stir the finely processed praline into the chocolate. The mixture should be grainy, don't worry!
• Bring 300mL of heavy cream to a simmer, then slowly pour it into the chocolate praline mixture and stir until evenly combined
• Pour in the remaining cold 700mL heavy cream, stir until combined. You now have your hazelnut praline mousse
• Place the mousse in the fridge for at least 3 hours until completely cold. Place the beaters of your stand mixer/hand mixer into the fridge as well. You want to make sure everything is really cold, but NOT frozen, in order to be able to whip up the cream.
• When it is cold, whip the mixture on medium speed until medium peak forms. Be careful not to overwhip to avoid curdling and breaking the cream.
• In the microwave or on the stovetop, heat up the heavy cream until simmering
• Place chopped chocolate in a bowl, pour the hot cream over it and stir until completely melted and combined
• Set aside on counter to cool until the ganache is still pourable but not warm anymore
• On a cake board or cake stand, place 1 layer of chocolate cake down
• Add a layer of hazelnut praline mousse
• Repeat until the last layer of cake is on top
• Frost the entire cake in the hazelnut praline mousse
• Pour the cooled ganache on top and allow to drip down the edges

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
• Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
• Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
• Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
• Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
• Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
• Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
• Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

HAZELNUT CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
• Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
• Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
• Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

CHOCOLATE HAZELNUT PRALINE CAKE

Steps:

• Place the hazelnuts in a dry skillet on the stove over medium-high heat. Toast for about 5-7 minutes, until they start to turn golden brown. Set aside to cool.
• Line a baking sheet with a silicone mat or a piece of parchment paper.
• In a medium saucepan, combine the sugar and 1 1/2 tablespoons water. Cook over medium-high heat swirling the pan occasionally to evenly distrute heat. Cook until the sugar has melted and turns a deep amber color. Do not stir.
• Stir in the hazelnuts. Pour the caramel onto the lined baking sheet in an even, thin layer.
• Allow the praline to cool and harden completely. Cut into smaller shards with a sharp knife.
• Reserve 3 tablespoons of praline for sprinkling. Place the remaining praline into a small food processor.
• Process the praline mixture until it forms a fine powder. After 5 -7 minutes, it will start forming a paste. If it doesn't, after blending a while, add 1 teaspoon of canola oil to help it get it going.
• Blend the paste until smooth.
• Pour the finished hazelnut praline paste into an air-tight container to store and set aside while preparing the ganache.
• Place the chopped chocolate into a medium size bowl. Set aside.
• Heat the heavy cream and salt in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer.
• Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
• Stir in the praline paste.
• Let the ganache cool to room temperature. It will thicken as it cools, to a peanut butter like consistency.
• Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
• In a medium bowl, combine the flour, espresso powder, cocoa powder, baking powder and salt. Whisk to combine
• In a measuring cup, combine the buttermilk and vanilla. Whisk to combine.
• Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes.
• Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition.
• Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the buttermilk mixture into the bowl and mix on low until just combined.
• Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
• Add an additional one third of the flour mixture and mix until just combined. Add the remaining buttermilk mixture and mix just until combined.
• Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
• Add the mayo. Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated.
• Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
• Remove the bowl from the mixer. Portion the batter evenly into the prepared pans.
• Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
• Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes.
• Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature.
• Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.
• The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks on high speed until extremely light in color.
• Combine the sugar and 1⁄2 cup (120 ml) water in a small saucepan and heat, stirring occasionally, until the mixture boils. Stop stirring, and continue boiling the mixture until it reaches 238 F (115 C) on a candy thermometer. Remove immediately from the heat.
• Pour a small quantity of syrup over the yolks with the mixer turned off. Beat on high speed for 5 seconds, then stop the mixer and add a larger quantity of syrup. Beat on high speed for another 5 seconds. Add the remaining syrup, and continue beating until the mixture is completely cool. Add the butter a few pieces at a time, and beat until the mixture is completely smooth.
• Add in the cooled espresso and salt and beat until well combined.
• Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
• Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
• Spread a thin, even layer of the ganache on the cake layer with an offset spatula. Sprinkle 1/3 of the praline on top.
• Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
• Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream.
• Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
• Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere.
• Frost the cake with the remaining espresso French buttercream. Decorate. Chill in the refrigerator for 30 minutes before serving. Enjoy!

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE

Steps:

• Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
• In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
• Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
• Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
• Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
• Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
• Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
• Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
• When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

CHOCOLATE HAZELNUT DECADENCE CAKE POP

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F.
• In a food processor, mix together the melted chocolate, granulated sugar and cocoa powder. Pour in the hot espresso while mixing and process until the mixture turns creamy. Add the cubed butter piece by piece and process until fully incorporated. Add the eggs 1 at a time and mix until fully emulsified. Mix in the vanilla.
• Fill the cavities of a small-cavity silicon mold with the batter, place in a water bath and bake for 12 minutes. Let cool completely, then refrigerate to set. Once set, remove from the molds.
• For the milk chocolate hazelnut crunch: Put the milk chocolate in a mixing bowl and melt over a double boiler. Add the praline paste and mix until fully emulsified. Take the chocolate mixture off the double boiler and add the feuilletine flakes. Fold gently until fully combined (making sure to scrape the bottom of the bowl). Spread evenly on a silicone mat and let set. Cut out pieces the same size as the bottom of the cakes and refrigerate until hardened.
• For the raspberry vanilla bean cream: Put the butter, sugar and vanilla in the bowl of a stand mixer and cream together until light, fluffy and lighter in color. Add the raspberry puree and mix slowly until completely combined.
• To assemble: Microwave the chocolate chips in a microwave-safe bowl in 15-second intervals until melted, about 1 minute total, stirring between each interval. Make a small cavity in the bottom of each cake and fill the hole and smear the bottom with the raspberry vanilla bean cream. Place a disc of the milk chocolate hazelnut crunch on the bottom of each cake. Poke a hole in each disc and insert a lollipop stick. Dip in the melted chocolate and garnish as desired.

CHOCOLATE PRALINE LAYER CAKE

Steps:

• Heat oven to 325 degrees.
• In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
• Cook over low heat just until butter is melted, stirring occasionally.
• Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
• In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
• Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
• Bake at 325 degrees for 35 to 45 minutes, or until done.
• Cool 5 minutes; remove from pans and cool completely.
• In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
• Blend in powdered sugar and vanilla; beat until stiff peaks form.
• To assemble cake, place 1 layer on serving plate, praline side up.
• Spread with half of whipped cream.
• Top with second layer, praline side up; spread top with remaining whipped cream.
• Garnish with pecan halves and chocolate curls if desired.
• Store in refrigerator.

HAZELNUT PRALINE TRUFFLES

Steps:

• PRALINE:.
• Coat a 9-inch round cake pan with the vegetable oil and set aside.
• Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
• Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
• When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
• Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
• Break the praline into pieces and pulverize to a powder in a food processor.
• TRUFFLES:.
• Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
• Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
• Mix in 3/4 of the hazelnut praline mixture and blend well.
• Cover and let cool to room temp and chill for 2-3 hours.
• Line 2 baking sheets with parchment paper.
• Use a piping bag to pipe out 60 1-inch mounds.
• Cover and let chill in freezer for 2 hours.
• Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
• Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
• Line 2 more baking sheets with parchment paper.
• Melt and temper the remaining 1 1/2 pounds chocolate.
• Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
• Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
• ENJOY!

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

Steps:

• Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
• To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
• Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
• To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

CHOCOLATE & HAZELNUT PRALINE TART

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.

HAZELNUT PRALINE LAYER CAKE

Steps:

• Cake.
• Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
• Sift the flour, baking powder, baking soda, and salt together three times.
• In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
• Continue beating on high until light and fluffy, about 6 minutes more.
• With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
• Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
• Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
• Praline Buttercream.
• Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
• In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
• When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
• Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
• Optional.
• Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.