Ingredients
For the Cake
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 3 large eggs
- 2/3 cup canola oil
- 1 cup sour cream
- 1/3 cup buttermilk
- 3/4 cup cocoa powder
- 3 tsp instant coffee
- 3/4 cup boiling water
- Pirouline Hazelnut Filled Rolled Wafers, to garnish
- Ferrero Rocher, to garnish
- ½ cup toasted hazelnuts, roughly chopped
For the Chocolate Hazelnut Frosting Frosting
- 12 oz cream cheese, at room temperature
- 3/4 cup chocolate hazelnut spread
- 2 tbsp 35% whipping cream
- 2 cups icing sugar
Directions
- Preheat the oven to 350 degrees Fahrenheit and butter and line two 9 inch baking tins with parchment paper.
- To a medium bowl add the flour, baking powder, baking soda, salt, granulated sugar, and dark brown sugar. Whisk until no lumps can be seen.
- To a large bowl add the eggs, canola oil, sour cream, and buttermilk. Whisk well.
- To a small bowl add the cocoa powder, instant coffee, and boiling water. Whisk well, then slightly cool.
- Add half of the dry ingredients to the wet ingredients and whisk until barely any streaks of flour can be seen. Then add the remaining dry ingredients, and whisk until no streaks of flour can be seen.
- Add the cocoa/coffee mixture and gently fold with a spatula until well incorporated.
- Divide the batter evenly between the two prepared cake tins and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the tins for 20 minutes, and then gently invert the cakes onto a wire rack, removing the parchment paper.
- To prepare the frosting, add the cream cheese and chocolate hazelnut spread to a large bowl. Mix with a hand mixer until smooth, then mix in the whipping cream. Then slowly add the powdered sugar, mixing until a smooth and creamy frosting forms.
- Place one of the prepared cakes on a cake stand and spread a generous amount of frosting over the top. Place the second prepared cake on top. Using an offset spatula, spread the frosting to evenly cover the cake.
- Decorate with Pirouline wafers along the sides of the cake so that they are completely covered, and Ferrero Rocher chocolates along the top perimeter. Scatter the chopped hazelnuts to cover the top of the cake.