Looking for a fun Easter baking project? This Hazelnut Easter Cake is the answer. This Easter egg topped cake is fun and combines hazelnut cake layers, whipped hazelnut buttercream and chocolate ganache. This naked cake is also rustic and easy to make.
100gdark chocolate (70%), finely chopped(½ cup / 3.5oz)
variety of Easter eggs
FOR THE HAZELNUT CAKE
Preheat oven to 180C / 350F / 160C fan forced. Grease 2x 20cm sandwich cake tins, then line with baking paper.
In a medium bowl, whisk together the flour, hazelnut meal, baking powder and salt. Set aside.
Beat the butter and sugar together until light and creamy (roughly 3 minutes), scraping down sides of bowl from time to time.
Add the eggs one at a time and beat well after each to combine and scrape down the bowl after each addition.
Add ⅓ of flour to batter and fold through with a spatula.
Now add half the 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 HAZELNUT BUTTERCREAM
Melt the white chocolate in 30 second bursts in the microwave, stirring well between each. Allow it to cool a little while you get on with the buttercream
Beat the butter and icing sugar together until light and creamy. Add the vanilla, cream. frangelico 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 half over one of the cakes. Top with the second cake, then spread the remaining buttercream over the top and a little around the sides. Place in the fridge to set.
Place the chocolate in a small heatproof dish.
Heat the cream in a small saucepan over low heat until its bubbling, then pour it over the chocolate. Give the dish a gentle shake so all the chocolate is submerged. Leave for a few minutes, then stir to a smooth glossy ganache. Spread the ganache over the cake, letting some drip down the sides.
Top with chocolate easter eggs (notes)
Place in the fridge until the ganache has set.
Suggested equipment: sandwich cake tins, silicone spatulas, stand mixer or electric handheld beater.
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).
If you are using whole hazelnuts, use a food processor to grind them down as fine as you can get them.
This doesn't need to be an Easter Cake. Add your favourite chocolate candy toppings (aka fererro rocher, lindt balls, smarties, m&m's) to make a decadent birthday cake.