An intensely flavoured Hazelnut Cake with a Whipped White Chocolate Hazelnut Buttercream, topped with leftover Easter eggs. A delicious Easter cake recipe.
Can you believe it’s already the first week of April. I mean it feels like it was just Christmas last month. Every year just gets quicker and quicker.
I made this yummy Hazelnut Easter Cake after it had been metamorphosing in my head for about 3 weeks. It started out as an idea for a slice with some hazelnut somewhere and loaded with Easter Eggs. That turned into a slice with Hazelnut mousse and then it finally became this beautiful creation.
The hazelnut mousse slice will still happen at some point but I ran out of time to get this made and the mousse set in time so I changed the recipe to suit my time frame. I’m not sorry, one little bit!
A textural cake
This Hazelnut Easter Cake was amazing. It’s quite different to anything I’ve made before. The hazelnuts bring a lot of texture to this cake and to the frosting and the Easter Eggs on top are just a super fun decoration. Also a great way to use up leftover Easter chocolate, don’t you think?
Hazelnut and chocolate but no Nutella in sight
When you think chocolate and hazelnuts, most often Nutella comes to mind. There’s nothing wrong with that. I love Nutella, especially in these Nutella Hand Pies (or straight from the jar).
With this hazelnut cake though, I specifically wanted to go in another direction. More like the flavour of the filling in the Kinder Bueno bars. You know, that lovely smooth and creamy, hazelnut and white chocolate ganache filling? I think I could eat a pot of that stuff on it’s own. That’s how this hazelnut buttercream came about.
This is not a smooth hazelnut buttercream but it is amazingly light and fluffy. I mean super airy and creamy and it gets that from the whipping at the end. I really liked the texture of the nuts in it but if it doesn’t appeal to you, simply grind the hazelnuts more finely before adding them in.
This Easter cake recipe creates a moist and just slightly dense cake, but somehow it’s not heavy at all. I’ve used hazelnut meal to take the place of some of the flour so that contributes to this slight denseness. This is a perfect afternoon cake with a cuppa type of treat.
I topped it all off with a dark chocolate ganache, then loads of Easter Eggs, some broken into shards. You can use whichever are your favourites and don’t you love how that ganache is dripping down the sides.
This is a very easy cake to bake and comes together pretty quickly so why not give it a go for Easter this year 🙂
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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For the cake;
- 1 cup (226g / 2 sticks / 8oz) unsalted butter, softened
- 1/2 cup (100g / 3.5oz) white granulated sugar
- 1/2 cup (100g / 3.5oz) light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (130g / 4.5oz) plain (AP) flour
- 175 g (6oz) ground hazelnuts / hazelnut meal
- 1/3 cup (45g / 1.5oz) cornflour / cornstarch
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup buttermilk, room temp
For the Buttercream;
- ½ cup (1 stick / 113g / 4oz) unsalted butter, softened
- 1 ¼ cups icing (powdered / confectioners) sugar
- 100 g (3.5oz) white chocolate, chopped
- 2 tablespoons thickened cream - (notes)
- 1 teaspoon vanilla extract
- 50 g (2oz) hazelnuts
For the Ganache & Topping;
- 2/3 cup cream
- 1 tablespoon golden syrup - (notes)
- 100 g (4oz) dark chocolate (70% cocoa), chopped
- Variety of Easter Eggs
For the cakes;
- Preheat oven to 160 fan forced (180C / 350F). Grease 2x 22cm round spring-form cake tins, then line with baking paper.
- Beat the butter and sugar together until very light and creamy (3 minutes), scraping down sides of bowl from time to time.
- Add eggs, one at a time, beating very well after each and scraping down the sides of the bowl as required. Once all three have been beaten in, turn the mixer up to high for 1 minute.
- If you are using whole hazelnuts, use a food processor to grind them down as fine as you can get them. Now combine the flour, cornflour, hazelnut meal, baking powder and salt in a bowl and mix well.
- Add 1/3 of flour to batter, mix gently until just incorporated. now half buttermilk and mix gently. Repeat with remaining flour and buttermilk.
- Divide the batter evenly between the prepared tins. Bake for 25-30 minutes until a toothpick inserted comes out clean. Allow to cool slightly in the tins before gently turning them out onto cooling racks to cool completely.
For the buttercream;
- Melt the white chocolate, then allow it to cool a little while you get on with the buttercream
- Process the hazelnuts as finely as you can get them. Beat the butter and icing sugar together until light and creamy. Add the vanilla, cream and hazelnut meal. Beat well. Add the cooled white chocolate and beat on medium-high for 3 minutes until it looks whipped and creamy.
- Spread all but 1/4 cup on one of the cakes. Top with the second cake, then spread the last ¼ of the buttercream over the top. Place in the fridge to set.
For the topping;
- Heat the cream and golden syrup in medium saucepan over low heat, until starting to bubble. Swirl the pan every so often. As soon as it comes to simmer, remove from the heat and add the chocolate. Let it sit for couple of minutes, before stirring until fully combined and smooth. Cool for 5 mins before spreading over top of cake, pushing a little to drip down the sides. Top with chocolate easter eggs.
- Place in the fridge until the ganache has set.
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).