Make Ahead

“Prague” Cake with Chocolate-Hazelnut  Buttercream

February  2, 2012
0 Ratings
Author Notes

This Fantastic Cake is filled with a finger-licking chocolate-hazelnut cream spread over light, airy and delicious cake layers.
Bake this cake for any holidays or for someone special and watch him or her enjoy it and smile!

  • Serves 8 to 10
  • For the cake batter
  • • 1 cup all purpose unbleached flour
  • • 1/4 cup cornstarch
  • • 1 teaspoon baking powder
  • • 1/2 teaspoon baking soda
  • • 1/4 teaspoon coarse salt
  • • 2 extra large eggs, room temperature
  • • 1 cup sugar
  • • 1 cup sour cream
  • • 1/4 (3.5oz) of a 14oz can sweetened condensed milk
  • • 2 tablespoons Orange Blossom honey
  • • 2 teaspoons pure vanilla extract
  • • Zest of 1 lemon or any citrus of your choice
  • For the Chocolate-Hazelnut buttercream
  • • 1 cup ( 2 sticks) best quality butter, cut up in tablespoons and lightly softened
  • • 3/4 can (the remaining) of the condensed milk
  • • 1 cup toasted Hazelnuts, or any other nuts of your choice, finely ground
  • • 4 ounces bittersweet chocolate, finely chopped
  • • 1 teaspoon instant or espresso coffee powder
  • • 1 tablespoon hot water
  • • 1/4 teaspoon salt
  • • 2 tablespoons Hazelnut liqueur (Frangelico) or dark rum
In This Recipe
  1. For the cake batter
  2. Preheat the oven to 350 degrees F. Butter three parchment paper rounds to fit a 10- inch tart pan with a removable bottom.
  3. In a mixing bowl combine first five (dry) ingredients and whisk them well. In another bowl beat the eggs and sugar until pale in color and fluffy. Gradually mix in sour cream, condensed milk, honey, vanilla extract and citrus zest.
  4. Using a robber spatula, fold in the dry ingredients in three additions, until well combined. Spoon and evenly spread 1 and 1/4 cups of the batter for each layer. Bake each layer for about 18 to 20 minutes or until light golden brown. Cool on a wire rack, still on the parchment paper.
  1. For the Chocolate-Hazelnut buttercream
  2. Combine coffee or espresso powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Let cool to room temperature.
  3. Using an electric mixer on medium speed gradually beat-in the softened butter until light and fluffy. Stir in Hazelnuts, liqueur or rum and salt.
  4. To assemble the cake, I used 10-inches in diameter spring form. Divide the buttercream in three portions, making sure you leave a larger portion for the top and sides of the cake.
  5. Take of the parchment rounds from the cake layers. Using an offset spatula or a butter knife, evenly spread the buttercream over each layer and the top, saving enough cream for the sides.
  6. Transfer the cake and remaining buttercream to the refrigerator for at list 4 to 6 hours or overnight; then place the chilled cake on a cake stand or a platter lined with wide strips of fax or parchment paper.
  7. Open and remove the sides of the spring form; then spread the remaining buttercream all over the sides. Decorate the cake with a bittersweet chocolate Ganache or large chocolate curls and something crunchy, like coarsely chopped Hazelnuts. I broke up a couple pieces of white and dark chocolate bark.

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