| Total: | 2 hr 30 min |
| Active: | 1 hr |
| Yield: | 12 servings |
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour, plus for dusting
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Lemon juice, for wiping out bowl
- 10 large egg whites
- 2 1/2 cups sugar
- 3 cups (6 sticks) unsalted butter, cut into cubes, plus for greasing cake pans
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- Pinch salt
- 3 tablespoons hazelnut spread
- 1/2 cup chopped toffee crunch bar
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
- Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a stand mixer bowl. Add the eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in the boiling water; the batter will be thin. Pour the batter into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes, and then unmold the cakes onto wire racks and let cool completely.
- For the frosting: Wipe out the mixer bowl with paper towels and lemon juice to remove any trace of grease. Add the egg whites and sugar, and heat over a pot of simmering water, whisking constantly but gently, until the mixture reaches 140 degrees F on a candy thermometer. (If you don’t have a candy thermometer, the sugar should be completely dissolved and the egg whites hot.)
- Transfer the mixer bowl to the stand mixer and whip on high speed, using the whisk attachment, until the meringue is white, thick and glossy, and holds stiff peaks, 8 to 10 minutes.
- Switch over to the paddle attachment and, with the mixer on low speed, add the butter cubes, one at a time, mixing until fully incorporated and smooth. Add the vanilla, salt and hazelnut spread. (Makes 10 cups.)
- To assemble: Level and tort both cakes–you will now have 4 layers. Place one cake layer on a cake board, spread with a generous layer (about 1/2 inch) of the hazelnut buttercream, and sprinkle the toffee crunch on top. Repeat until you have stacked all 4 cake layers. Frost the cake with the remaining buttercream. Slice and enjoy.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 978 |
| Total Fat | 62 g |
| Saturated Fat | 34 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 3 g |
| Sugar | 85 g |
| Protein | 8 g |
| Cholesterol | 159 mg |
| Sodium | 495 mg |
Reviews
A nice chocolate cake recipe. I didn’t make the frosting or filling.
Most likely the flour
The ingredient list has 1 3/4 cups … The second ingredient …1 3/4 cups of what though?