Wednesday, February 15, 2012

Layered Hazlenut Cake with Nutella and Coffee buttercream

Hello fellow bakers! For Siddharth's annual Super Bowl party, he asked for a layered cake for dessert. For this dessert, I made a two-layered white cake with a generous layer of nutella in the middle to give the cake some softness and extra sweetness. The trick for making this cake look nice is to make the layers and let it harden the nutella layer harden in the fridge for a little bit. Then ice your cake with this delicious buttercream. I chose coffee buttercream after heading back from Dunkin Donuts. Hazlenuts and coffee? Oh yes that would work! I'm not going to include my coffee buttercream recipe because I ran into a few problems, but I strongly suggest browsing the other blogs like Joy of Baking or Browneyedbaker; they always inspire us for recipes.

We bought these chocolate covered coffee beans from Ithaca Coffee Co. located just down the street from Siddharth's apartment to use to decorate. Siddharth also made a hazlenut brittle that was also to die for.

Recipe is as follows: