My mother-in-law's birthday was a few days ago and I had the pleasure of making the cake. What would work and still be edible for my lactose-intolerant husband? A 7-minute frosting which happens to be a meringue. The cake was super-moist and had really good chocolate flavor.
One of the recipes that I found made the frosting with grand marnier, which I do love, but hazelnut sounded better. Plus it made for lots of fun garnishing options.
The finished product had toasted hazelnuts around the perimeter of the cake and a Ferrero Rocher chocolate right in the middle. I don’t know for sure that this is the chocolate cake my mother always made but she certainly always had a box of Hershey’s cocoa powder in the cupboard. It has long been my favorite chocolate cake recipe.
Classic Layered Chocolate Cake
Source: Food Candy
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 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
Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Hazelnut Seven Minute Frosting
Source: adapted from Martha Stewart
makes about 8 cups
- 1 1/2 cups sugar
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1 tablespoon hazelnut liqueur (I used Frangelico)
- 1 teaspoon pure vanilla extract
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.
- 2 cake layers
- 7 minute frosting
- 1/2 cup, toasted hazelnut
- Ferrero Rocher candies
Place first cake layer on a cake pedestal, or cake plate. Use small pieces of parchment or waxed paper to protect the plate from frosting. Frost the first layer and add some chopped toasted hazelnuts, or chopped Ferrero Rocher on top of the frosting. Place the second cake layer on top. Frost the second layer, and the sides of the cake. Decorate the top of the cake with toasted hazelnut and Ferrero Rocher. Remove parchment or waxed paper. Keep cake refrigerated until serving time.