Chocolate Cake with Swiss Buttercream and Hazelnut Praline

We are used to cakes consisting of a thin sponge and thick layers of cream. However, it can also be the opposite, where the cake has a thick sponge and a thin layer of cream. In this case, the sponge must be moist and rich in flavor, and the cream must be pronounced enough to complement the already delicious sponge. The hazelnut praline creates a wow effect, making taste buds dance with delight. Believe me, the taste of this cake is so good that its worth the effort.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 3 pieces Egg, fresh

  • 150 g Sugar, white

  • 1 bag Sugar, white

  • 1 dl Oil, vegetable oil, canola

  • 1 dl Yogurt, plain, from whole milk

  • 200 g Wheat flour, white, multi-purpose

  • 2 spoons Cocoa, powdered, unsweetened

  • 0.5 bags Baking powder

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

Cream

  • 3 pieces Egg, egg white, fresh

  • 160 g Sugar, white

  • 250 g Butter, unsalted

  • 100 g chocolate, dark

  • 0.5 dl Coffee, espresso

Hazelnut praline

  • 50 g Sugar, white

  • 1 spoon Water

  • 100 g Nuts, hazelnuts

  • 1 pinch Salt, table

Steps

  1. Crack the eggs into a bowl and add sugar. Mix for at least 15 minutes until the mixture rises significantly and turns pale yellow. Add yogurt and oil, mix slightly, then manually fold in the sifted flour mixed with cocoa, baking powder, and baking soda.

  2. Bake the sponge in a 20-centimeter cake pan for about 35 minutes in an oven preheated to 160°C. Check if the sponge is baked using a toothpick. Once cooled, cut it horizontally into three layers.

  3. Prepare the Swiss buttercream. Heat egg whites and sugar in a water bath to 65°C. Tip for those without a kitchen thermometer: the mixture should be hot enough that you can hold your finger in it for a few seconds.

  4. Transfer the heated egg whites to a mixing bowl and whisk at the highest speed until they rise significantly, thicken, and cool down.

  5. Slowly add cubes of cold butter to the whipped egg whites (ensure the egg whites are not lukewarm) and melted and cooled white chocolate. If the cream curdles while mixing, continue mixing until it smooths out. Finally, slowly mix in coffee or milk in a thin stream.

  6. Spread the hazelnuts on a baking tray in a single layer. Place the tray in the oven preheated to 180°C for 5-7 minutes to roast the hazelnuts. Transfer the roasted hazelnuts to a clean kitchen towel and rub them vigorously with your palms to remove the brown skins.

  7. Prepare the hazelnut praline. In a small pot, heat sugar and water over low heat to make caramel. Occasionally shake the pot while heating and do not stir the contents. Once the syrup turns a characteristic caramel color, add a pinch of salt and the roasted hazelnuts. Mix well to coat the hazelnuts with the syrup, then spread the mixture on parchment paper and flatten it with a spatula. Wait for the praline to cool and harden, then grind it in a food processor before use.

  8. Assemble the cake. Prepare a cake ring that can be expanded or narrowed. Line the inside with acetate foil. Place one layer of sponge in the cake ring and soak it well with milk or sweetened boiled water. Spread a thin layer of cream (about half a centimeter) over the sponge, then sprinkle with hazelnut praline. Add another layer of sponge, soak it, spread with cream, and sprinkle with praline.

  9. Place the final layer of sponge in the ring. It’s best to use the layer that was at the bottom of the pan, placing it upside down in the ring to achieve a perfectly level cake, making it easier to frost. Soak the sponge, then cover everything with plastic wrap and refrigerate the cake overnight to let the flavors meld.

  10. The next day, remove the cake from the ring and decorate it as desired. You can thinly coat it with cream or pipe dollops of cream on top, sprinkling them with hazelnut praline.

Nutrition Information (Per 100g)

  • Calories: 405.82 kcal
  • Fat: 22.98 g
    • Saturated Fat: 11.42 g
  • Carbohydrates: 44.04 g
    • Sugars: 30.2 g
  • Protein: 5.45 g
  • Fiber: 1.62 g

Advice

If you are short on time, you can make the sponge a few days in advance, wrap it in foil once cooled, and store it in the refrigerator for 3 to 4 days. The cream can also wait in the refrigerator for a few days, so you can prepare it in advance as well. Before using, place it in a mixer and mix until it becomes soft and smooth again. The hazelnut praline can also be made a day in advance and stored in a sealed glass jar. You can add different liqueurs to the cream (e.g., Baileys, coffee, or chocolate, etc.).