Hazelnut Wafer Cream Cake Recipe
This Hazelnut Wafer Cream Cake is a luscious, decadent dessert that combines the richness of chocolate and the irresistible flavor of hazelnut. The light and airy chocolate sponge layers, infused with hazelnut cream and finished with a velvety ganache, create a dessert that will surely impress at any gathering. Whether you’re hosting a festive celebration or indulging in a sweet treat, this cake will satisfy every sweet tooth. Here’s how to make it:
Ingredients
For the Chocolate Sponge Cake:
| Ingredient | Amount |
|---|---|
| Sugar | 200g |
| All-purpose flour | 130g |
| Potato starch | 50g |
| Unsweetened cocoa powder | 30g |
| Acacia honey | 15g |
| Whole eggs | 3 |
| Egg yolks | 8 |
| Hazelnut paste | 250g |
| Hazelnut wafers | 200g |
| Butter | 250g |
| Egg whites | 100g |
| Sugar | 100g |
| Water | 35g |
| Whole milk | 200ml |
For the Hazelnut Cream:
| Ingredient | Amount |
|---|---|
| Hazelnut paste | 250g |
| Butter (softened) | 250g |
For the Ganache:
| Ingredient | Amount |
|---|---|
| Dark chocolate | 150g |
| Heavy cream | 150ml |
| Butter (softened) | 20g |
For Assembling:
| Ingredient | Amount |
|---|---|
| Hazelnut wafers | 100g |
Instructions
Step 1: Preparing the Chocolate Sponge Cake
Begin by making the chocolate sponge cake. Start by separating the eggs. In the bowl of a stand mixer, combine the whole eggs and 8 egg yolks. Set aside 100g of egg whites for later use.
Add 200g of sugar to the egg mixture and start beating on medium speed. If you don’t have a stand mixer, an electric hand mixer works just fine. Continue beating until the mixture becomes light and fluffy, doubling in volume and turning pale in color.
Next, in a separate bowl, sift together the all-purpose flour, potato starch, and cocoa powder. Gently fold these dry ingredients into the egg mixture using a spatula, taking care not to deflate the fluffy batter.
Now, gently melt 250g of butter and fold it into the batter, ensuring it’s fully incorporated. Once everything is mixed together, transfer the batter into a greased and lined cake tin. Bake in a preheated oven at 180°C (350°F) for 45 minutes, or 160°C (320°F) for a convection oven, for approximately 35-40 minutes. You can test doneness by inserting a toothpick into the center of the cake; it should come out clean.
Once the cake is ready, remove it from the oven and allow it to cool completely on a wire rack. Once cooled, carefully remove it from the tin.
Step 2: Making the Hazelnut Cream
While the cake is cooling, prepare the hazelnut cream. In a stand mixer, combine 250g of softened butter with 250g of hazelnut paste. Beat together until the mixture becomes smooth and creamy.
Set this mixture aside for later use. This cream will form a rich layer inside the cake, giving it that unmistakable hazelnut flavor.
Step 3: Preparing the Meringue
For the meringue, place the 100g of egg whites into the bowl of a stand mixer and beat them on medium-high speed until soft peaks form. Meanwhile, in a small saucepan, combine 100g of sugar and 35g of water. Heat over medium-low heat, stirring occasionally until the sugar has dissolved. Raise the heat and bring the syrup to a boil, allowing it to cook until it reaches a temperature of 121°C (250°F) on a food thermometer.
Once the syrup reaches the right temperature, slowly pour it into the whipped egg whites, beating continuously. This will create a glossy and stable meringue. Once the meringue has cooled down, gently fold in the prepared hazelnut cream, combining them delicately until smooth.
Step 4: Assembling the Cake
Now that the chocolate sponge and hazelnut cream are ready, it’s time to assemble the cake.
Start by slicing the cooled chocolate sponge into three even layers, each about 1cm thick. You can do this using a serrated knife for a clean cut.
In a small bowl, warm 200ml of whole milk. This will be used to moisten the layers of cake, so they stay soft and moist. Using a pastry brush, gently brush the milk over the first layer of the cake, ensuring it is evenly soaked.
Once the first layer is soaked, spread a generous amount of the hazelnut cream mixture over it, smoothing it out with a spatula. Place the second layer of cake on top and repeat the process: brush with milk and spread another layer of hazelnut cream.
After stacking the layers, place the final cake layer on top and lightly press down to ensure everything is compacted together. Refrigerate the cake for a short while to allow the layers to set.
Step 5: Preparing the Ganache
While the cake is chilling, prepare the chocolate ganache. In a small saucepan, heat 150ml of heavy cream and 20g of butter over low heat, stirring occasionally until it nearly reaches a boil.
Once it’s about to boil, remove the saucepan from the heat and add 150g of finely chopped dark chocolate. Stir the mixture until the chocolate has completely melted and the ganache becomes smooth.
Allow the ganache to cool down to room temperature, thickening slightly as it cools. When it has reached the desired consistency, it’s ready to be used to cover the cake.
Step 6: Decorating the Cake
Once the ganache has cooled to a spreadable consistency, pour it over the top of the cake. Use a spatula to gently spread the ganache across the top and over the edges of the cake, creating a smooth, glossy finish.
To decorate, take 100g of hazelnut wafers and chop them into small pieces or leave them whole. Arrange the wafer pieces around the circumference of the cake, gently pressing them into the ganache to secure them in place. The wafers not only add a beautiful touch of texture but also make it easier to slice and serve the cake later.
Step 7: Serving
Once the cake is fully assembled and decorated, allow it to chill in the refrigerator for at least an hour, or until the ganache is fully set. This will ensure the cake holds its shape when sliced.
When ready to serve, slice the cake carefully, ensuring each piece has a lovely portion of ganache and wafer decoration. Serve and enjoy this indulgent Hazelnut Wafer Cream Cake, perfect for special occasions or any time you want to impress your guests.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 5g |
| Carbohydrates | 55g |
| Sugars | 35g |
| Fat | 22g |
| Saturated fat | 10g |
| Fiber | 2g |
| Sodium | 50mg |
This cake is a treat worth savoring, rich in flavor and texture, from the moist chocolate sponge to the creamy hazelnut layers and the decadent ganache. It’s a dessert that will delight any chocolate lover, offering a perfect balance of sweetness and depth. Enjoy!
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