Chocolate Cake with Hazelnut Ganache & Vanilla Swiss Meringue Buttercream

Ingredients

Cake

360gm flour (3 cups)
1½ tsp baking powder
1½ tsp baking soda
170gm salted butter (11/2 sticks or ¾ cup) *if you are using unsalted butter then add in ¾ tsp salt
380gm sugar (2 cups) – I used half white and half firmly packed dark brown sugar (the original recipe calls for 2 cups light brown sugar)
3 large free-range eggs
250gm dark chocolate 70% (9 oz)
2 cups milk
1 ½ tsp vanilla extract

Nutella hazelnut ganache

250ml cream
180gm chocolate – 70%
½ cup + ¼ cup Nutella
80gm-toasted hazelnuts, chopped

Swiss meringue buttercream

3 large free-range egg whites
1 cup sugar
200gm room temperature butter
1 Tbsp vanilla extract

Instructions

To make the cake

3 x 23cm (9inch) springform cake pans, greased or lined (I always line with baking paper then spray the baking paper with non-stick baking spray).
Place the chocolate in a double boiler to melt, then set aside to cool to lukewarm, about 5–10 minutes.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Sift together the flour, baking powder, and baking soda.
Separate the eggs and whisk the whites in a stand mixer bowl until firm peaks form.
Remove the bowl from the heat and set it aside.
In the same stand mixer bowl, beat the butter for a minute, then add the sugar and continue to beat for another 3 minutes, or until fluffy.
Each egg yolk should be added one at a time, and the mixture should be thoroughly beaten before adding the next. Continue to beat for 2 minutes more. Mix in the vanilla and cooled chocolate until everything is thoroughly blended.
Slowly add the flour and milk in three parts, mixing thoroughly before adding the next batch. Scrape along the sides of the basin with the spatula to make sure everything is properly incorporated, but don’t overmix.
Remove the bowl from the mixer and slowly fold in the beaten egg whites until thoroughly combined.
Bake for 30–35 minutes, or until the cakes are done, equally dividing the batter among the three prepared cake pans. They will be springy to the touch, have come away from the sides somewhat, and a sharp knife put into the center of the cake will come out clean if they are done.
Allow for an hour of cooling time in the cake pans. Remove from the oven and cool on a wire rack.

Ganache:

To prepare the ganache, roast the hazelnuts for around 15 minutes at 180°C/350°F, keeping an eye on them to ensure they don’t burn. This can be done ahead of time. Set aside the nuts, which should be finely chopped.
In a microwave-safe bowl (not metal), heat the cream and then add the chocolate. Continue to whisk until the chocolate has melted. If it doesn’t melt right away, reheat it in the microwave for a few seconds. Once it’s melted, pour in 12 cup of Nutella and mix until smooth. Allow to chill in the refrigerator.
When you’re ready to put the cake together, take the ganache out of the fridge (I usually only leave it for about an hour), whip it up with an electric mixer (handheld is preferable), and fold in the remaining 14 cup Nutella. Mix in the chopped hazelnuts until well combined.

Swiss meringue buttercream

Using your stand mixer, balance the bowl over a saucepan of boiling water, making sure the bottom doesn’t touch the water. Stir in the egg whites and sugar until the sugar has dissolved and the mixture reaches a temperature of 71 degrees Celsius / 160 degrees Fahrenheit. If there are no particles in the mixture after rubbing it between your two fingers, the sugar has dissolved.
Return the bowl to the stand mixer and beat for about 7 minutes with the whisk attachment, until white and fluffy. Replace the whisk attachment with the paddle attachment (you want to remove some of the air at this point) and gradually add the butter 1 tablespoon at a time, ensuring that each piece is thoroughly incorporated before adding the next. Once it’s thick and frothy, add the vanilla extract and mix on low for a minute or two to remove any remaining air.
Place the first layer of cake on the serving plate to begin assembling the cake. Split the ganache in half and distribute half over the first layer evenly. Place the second cake layer on top, followed by the remaining ganache. The third cake layer should be placed on top of this.
Cover the cake lightly with a tiny bit of the Swiss meringue. The crumb coat should be applied now, and the cake should still be visible through the frosting. After that, chill the cake for at least 30 minutes to firm it up. Then, using a spatula or cake scraper, evenly spread the remaining icing around the edges and top of the cake. I also find that utilizing a cake wheel is quite helpful in this situation. Decorate to your heart’s content.
Because I like the aesthetic for a wedding, I adorned this cake with a few wildflower leaves, Penny Gums, and infants breath. On the branch, a few thin olive leaves would be wonderful. So that everything matches, I’ll use a few bits of greenery from the bride’s table arrangement and bouquet for the wedding.