I spoke about classics earlier, and just like personal classics, there are some traditional flavour pairings that are universally loved, throughout many decades of pastry. The combination of chocolate and hazelnuts is undoubtedly one of them, and by just changing the type of chocolate used, a whole world of flavour emerges.
I find that this particular pairing, white chocolate and hazelnuts, alongside chocolate layers is the most reminiscent of the lovely Kinder Bueno chocolates, which I have dearly loved in the past. There is something so satisfying in a rich and creamy hazelnut filling that simply towers over other flavours.
As always, my choice is soft and fudgy cake and plenty of filling. Such a delightful blend of the rich, velvety flavour of white chocolate with the buttery notes of toasted hazelnuts simply needs a cup of coffee and a dainty little dessert fork and nothing else.
My tips for success.
Because every oven bakes slightly differently, keep an eye on the cakes as they bake. Watch them closely and always check even before the time indicated in the recipe, to make sure they stay as soft as possible without being raw in the middle, of course.
As far as the filling goes, you most certainly can make hazelnut butter from the toasted hazelnuts or simply use hazelnut butter to begin with, but the filling will be very, very soft. At that point, you will have to add either more icing sugar or more powdered soy milk to make it stable.
If you do choose to use hazelnut butter, make sure it's not the runny kind, as that give an entirely different texture to the filling, more than likely way too soft to set; and make sure you have at least 50 grams more of soy milk powder and icing sugar.
Ingredients
For the soft cake layers
220 grams plain flour
200 grams granulated sugar
30 grams unsweetened cocoa powder
6 grams baking soda
300 grams water
50 grams sunflower oil
2 teaspoons vanilla bean paste
20 millilitres apple cider vinegar
For the hazelnut cream filling
150 grams vegan block butter, softened
½ teaspoon vanilla bean paste
100 grams vegan white chocolate
200 grams icing sugar, sifted
50 grams soy milk powder, sifted
200 grams toasted hazelnuts
Preparation
To make the chocolate cake layers, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and mix very well. Line two small (15 cm) round baking pans with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C. Make a well in the centre of the dry ingredients and add in the water, oil, vanilla, and the vinegar, and whisk until just combined.
Pour the batter into the prepared pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 18-20 minutes, or until done. Check them with a toothpick, making sure they stay soft and fudgy, and not dry. Let them cool in the pans completely.
While the cakes are cooling, make the filling. Very finely grind the hazelnuts, but do not let them turn into butter. Melt the white chocolate, and set it aside to cool down slightly. Place the softened vegan butter into a large bowl, add in the vanilla, and whip it with an electric mixer on high until light and fluffy, for about 5 minutes. Add in the melted and cooled white chocolate, and whip until blended. Sift in the icing sugar and the soy milk powder, and blend. Finally, add in the hazelnuts, and whip until light and airy. Place the filling into the refrigerator to firm up a bit.
Once everything is ready, proceed to assemble the cake. Level the cake layers, if needed, and divide the filling into two equal parts. Place the first cake layer on the serving platter, line it with an acetate strip, and close a cake ring around it. Add one half of the filling and top with the second cake layer. Place the remaining filling into a container that seals nicely, and put everything into the refrigerator, the cake and the filing, for at least 4 hours.
Once the cake is firm enough, remove the cake ring and the acetate, decorate as desired, and return to the refrigerator for at least 4 more hours. Serve well-chilled. Yields 12 generous servings.
