Chocolate Cake

Total Time:
2 hr 30 min
Prep:
45 min
Inactive:
1 hr
Cook:
45 min

Yield:
12 servings

Ingredients
  • Cake:
  • 2 cups sugar
  • 1 3/4 cups
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Frosting:
  • Lemon juice, for wiping out bowl
  • 10 large egg whites
  • 2 1/2 cups sugar
  • 3 cups (6 sticks) unsalted butter, cut into cubes, plus for greasing cake pans
  • 1 tablespoon plus 1 teaspoon
  • Pinch salt
  • 3 tablespoons hazelnut spread
  • 1/2 cup chopped toffee crunch bar
Directions
  • For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

  • Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a stand mixer bowl. Add the eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in the boiling water; the batter will be thin. Pour the batter into the prepared cake pans.

  • Bake for 30 to 35 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes, and then unmold the cakes onto wire racks and let cool completely.

  • For the frosting: Wipe out the mixer bowl with paper towels and lemon juice to remove any trace of grease. Add the egg whites and sugar, and heat over a pot of simmering water, whisking constantly but gently, until the mixture reaches 140 degrees F on a candy thermometer. (If you don't have a candy thermometer, the sugar should be completely dissolved and the egg whites hot.)

  • Transfer the mixer bowl to the stand mixer and whip on high speed, using the whisk attachment, until the meringue is white, thick and glossy, and holds stiff peaks, 8 to 10 minutes.

  • Switch over to the paddle attachment and, with the mixer on low speed, add the butter cubes, one at a time, mixing until fully incorporated and smooth. Add the vanilla, salt and hazelnut spread. (Makes 10 cups.)

  • To assemble: Level and tort both cakes--you will now have 4 layers. Place one cake layer on a cake board, spread with a generous layer (about 1/2 inch) of the hazelnut buttercream, and sprinkle the toffee crunch on top. Repeat until you have stacked all 4 cake layers. Frost the cake with the remaining buttercream. Slice and enjoy.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Cake Wars