Chocolate Butter Cake with Hazelnut Glaze and Roasted Pecans
Author:Imili Johnson
Total Time:55 minutes
Description
For the Chocolate Butter Cake:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
4 large eggs, room temperature
1 cup whole milk
1 cup boiling water
1 tsp vanilla extract
For the Hazelnut Glaze:
1 cup hazelnut spread (like Nutella)
½ cup heavy cream
For the Topping:
1 cup pecans, roughly chopped and toasted
Flaky sea salt, for garnish
Ingredients
Step 1: Prepare the Chocolate Butter Cake Batter
Preheat the Oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine and set aside.
Cream Butter and Sugar: In another bowl, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the sugar, mixing until light and fluffy, about 3–5 minutes.
Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract until smooth.
Alternate Wet and Dry Ingredients: With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with milk, beginning and ending with the dry ingredients. Mix each addition until just combined.
Add Boiling Water: Slowly pour in the boiling water, mixing until the batter is smooth. The batter will be thin, but this will result in a moist cake.
Step 2: Bake the Cake
Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 3: Make the Hazelnut Glaze
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
Combine with Hazelnut Spread: Add the hazelnut spread to the warm cream, stirring until the glaze is smooth and glossy.
Step 4: Assemble the Cake
Place First Layer: Place one of the cake layers on a serving plate or cake stand.
Add Hazelnut Glaze: Spread a generous layer of hazelnut glaze over the top.
Add Second Layer: Place the second cake layer on top, pressing gently to adhere.
Finish with Glaze: Pour the remaining glaze over the top of the cake, allowing it to drip down the sides for a rustic look.
Step 5: Garnish with Roasted Pecans and Sea Salt
Top with Pecans: Sprinkle the toasted pecans evenly over the top of the cake.
Add Sea Salt: Finish with a light sprinkling of flaky sea salt to contrast with the sweet glaze.
