HAZELNUT CAKE
- 3 cups (395g) unbleached cake flour
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) fine sea salt
- 3/4 cup (150g) roasted hazelnut oil
- 1 1/2 cups (305g) light brown sugar
- 2 tablespoons (25g) hazelnut liqueur
- 2 cups (420g) hazelnut creamer
- 1/2 cup toasted hazelnuts, finely chopped (optional)
VANILLA BEAN FROSTING (OPTION 1)
- 3 cups (330g) powdered cane sugar
- 1/2 teaspoon vanilla bean powder
- 3/4 cup (150g) refined coconut oil, melted (but not hot)
VANILLA BEAN FROSTING (OPTION 2)
- 1 cup (180g) non-hydrogenated shortening
- 1-2 tablespoons (14-28g) unsweetened almondmilk
- 3 cups (330g) powdered can sugar
- 1/2 teaspoon vanilla bean powder
YOU'LL ALSO NEED
- 1/2 batch salted chocolate truffles (see notes above)
- Toasted hazelnuts, finely chopped
INSTRUCTIONS
- Preheat oven to 350˚F. Line the bottom of three round 6" cake pans with parchment paper then spray with oil and coat with sifted flour; set aside.
- In a small mixing bowl, sift together the flour, baking powder, and sea salt; set aside. In a large mixing bowl, combine the oil, sugar, and vanilla extract. Alternate between adding the creamer and the flour mixture to the sugar mixture and mixing after each addition; add one third of the creamer followed by half of the flour and repeat the process ending with the creamer.
- Whisk batter just until combined (don’t whisk too much or else you’ll overwork the gluten and your cake will be rubbery) then fold in the toasted hazelnuts (if using).
- Pour the batter into the prepared cake pans, level with the back of a spoon, then tap the pans on the counter to release any trapped air bubbles. Bake at 350˚F for 36-40 minutes, or until a toothpick comes out clean. Allow the layers to cool in the pan for about 15 minutes then invert onto a wire rack to cool completely.
- Full instructions visit @ohladycakes