Wedding cake, part one: Hazelnut cake with chocolate and raspberries
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
Chocolate cake can hog the spotlight, so we confined it to a rich ganache filling and made the cake a more subtle hazelnut. I found hazelnut flour in the natural section of the grocery store, but I also made it myself by putting hazelnuts and sugar in the blender or food processor. Make sure you use weight measurements if you’re measuring out whole hazelnuts.
  • Cake:
  • 10 T. (136 g) butter, softened
  • 3 c. (596 g) granulated sugar
  • ⅔ c. (120 g) canola oil
  • 1 T. (18 g) vanilla extract
  • ½ t. (1.6 g) hazelnut extract
  • 8 eggs
  • 3¾ c. (448 g) all-purpose flour
  • ¼ t. (1.4 g) baking soda
  • ½ t. (1.4 g) salt
  • 1 c. (86 g) hazelnut flour
  • 6 T. (72 g) buttermilk
  • ½ c. (136 g) heavy cream, whipped
  • Ganache:
  • 200 g dark chocolate (50-70%), about 1¼ c. chopped
  • ¾ c. (170 g) heavy cream
  • Buttercream:
  • 5 egg whites
  • 1¼ c. (222 g) sugar
  • 2 c. (1 lb, 4 sticks) butter, softened
  • 1 t. (5 g) vanilla extract
  • 12 oz. raspberries
  1. Preheat the oven to 375 F. Line two 9-inch pans with parchment paper and grease the edges.
  2. Make the cake layers: in a medium bowl, stir together the flour, baking soda, salt, and hazelnut flour. In a separate bowl, beat the cream to soft peaks.
  3. In the bowl of an electric mixer, cream together the butter and sugar until light in color. Add the canola oil and the vanilla and hazelnut extracts and beat well.
  4. Add the eggs one at a time, beating well in between additions.
  5. Mix in half of the flour mixture, then the buttermilk, then the rest of the flour. At each step, mix until just combined.
  6. Gently fold in the whipped cream with a spatula.
  7. Divide the batter evenly between the two pans. Bake for 40-50 minutes, until golden and the middle of the cake bounces back when touched.
  8. Make the ganache: heat the cream until steaming. Pour the hot cream over the chopped chocolate and cover with plastic wrap. Let sit for 5 minutes, then stir until fully incorporated. Let cool.
  9. Make the buttercream: heat the egg whites and sugar over a double boiler until steaming. Beat in an electric mixer until medium peaks form and the mixture has cooled to room temperature. Add the butter about a tablespoon at a time and beat until incorporated (this will take a while). Beat in the vanilla.
  10. Let the cakes cool completely, or freeze if you have time. (If you freeze the cakes, level them first.)
  11. Level the cakes, if necessary. Spread the ganache over the top of the bottom layer. Place the raspberries in a single layer, then add the top layer. Frost the cake with the buttercream.
Recipe by Sucrose & Spice at