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Ingredients
For the Chocolate Cake:
All-purpose flour – 1½ cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Baking powder – ½ tsp
Salt – ¼ tsp
Unsalted butter – ½ cup (room temp)
Sugar – 1 cup
Eggs – 2
Vanilla extract – 1½ tsp
Buttermilk – 1 cup
Hot water – ½ cup
For Chocolate Ganache Frosting:
Dark chocolate – 200g (chopped)
Heavy cream – 1 cup
Butter – 2 tbsp (optional, for shine)
For Hazelnut Brittle:
Hazelnuts – ½ cup (toasted, skinned, roughly chopped)
Sugar – 1 cup
Water – ¼ cup
Butter – 1 tbsp
Pinch of salt
Instructions
1. Make the Chocolate Cake:
Preheat oven to 175°C (350°F). Grease and line two 8-inch cake pans.
Sift together flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Add dry ingredients alternately with buttermilk. Mix well.
Stir in hot water slowly to thin the batter. It will be runny—this is okay.
Pour into pans and bake 30–35 mins. Cool completely.
2. Make the Ganache:
Heat cream until just simmering, pour over chopped chocolate.
Let sit for 1 min, then stir until smooth.
Add butter for extra gloss if desired. Chill slightly to thicken.
3. Make the Hazelnut Brittle:
Line a tray with parchment and lightly grease it.
In a saucepan, combine sugar and water. Heat until golden caramel.
Stir in butter, salt, and hazelnuts quickly.
Pour onto tray and spread evenly. Let it cool completely, then break into shards.
To Assemble:
Spread gganache between cake layers and over the top and sides.
Decorate with hazelnut brittle shards.
Optional: Dust with cocoa or sprinkle with sea salt flakes.
Source : Oh Women
