Finishing this doctorate and wedding planning, well my excuses are endless but the reality of trying to blog while also writing and working on a million other things was something that I did not anticipate.
So I will catch you up. In the last few months I got my Dr, have travelled to Austria, Switzerland, sunny southampton (to buy a wedding dress) and have been slowly but steadily ticking off items on my wedding to-do list.
|A beautiful arch at our venue|
|Check out those Austrian mountains|
|No-one tells you flowers cost this much|
|We took this photo for our stationary|
This cake has three layers of hazelnut genoise sponge, doused with amaretto, separated by layers of hazelnut chocolate buttercream, and then smothered in hazelnut chocolate ganache!! It's a nightmare for nut allergies but it is a heavenly dream for everyone else.
|Don't you want a little bite?!|
So let me talk you through the process and I should start by acknowledging my inspiration for this came from Gretchen Bakery blog and I directly used her recipe for the sponge but I made significant changes to the rest of the cake that she then created for her ferrero rocher cake.
So for the genoise sponge recipe visit the link above.
I made three layers of cake and then used an amaretto simple syrup on the layers for moisture
Then I went in with a hazelnut chocolate buttercream. Now I have seen a number of other bloggers, including Gretchen, make a nutella buttercream by mixing ordinary buttercream with nutella. For me this was too sweet and too pale so I developed my own.
Hazelnut Chocolate buttercream
2 tbsp hazelnut butter
1 pinch of salt
150g Icing sugar
2 heaped teaspoons of nutella
3 tbsp of unsweetened cocao powder
1-2 tbsp milk until desired consistency
1 - Beat together the butter and hazelnut butter with a pinch of salt (unnecessary if using salted
2 - Add the icing sugar slowly and continue to beat
3 - Add nutella
4 - Add cocao powder
5 - Finally add milk until you have reached desired consistency
I then piped this onto my layers leaving a small amount of room at the edge
|You can see how dark it is|
For this cake I wanted a slightly soft ganache that would be firm enough to stay in place so for a three layer 7" cake this is what I used -
250g - Milk chocolate
200g dark chocolate
260ml single cream
85g chopped, toasted and slightly caramelised hazelnut pieces
|Here you can see the layer have all been added and I am about to frost with the ganache|
This is definitely a cake that can be prepared in advance as the overnight storage allows the genoise to soak up more of the flavour and moisture from the buttercream and ganache. I would highly recommend that you try this cake and my fiance has given it a two thumbs up so if you are attending our wedding then you very well might be trying this in a few months time.
For the moment I will leave you there and return soon with some other deliciousness