Dark Chocolate & Hazelnut Cake with White Chocolate Buttercream

When chocolate cravings strike, few things can beat a spectacular homemade chocolate cake! This French-inspired cake features rich, nutty layers made with dark chocolate and hazelnuts, balanced by silky white chocolate buttercream and sweet raspberry jam. Decorated with piped buttercream ruffles, delicate flowers, and sugar pearls, it's an impressive centrepiece for any celebration.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C (350°F). Grease two non-stick rectangular baking pans, approximately 22 × 27 cm, or two round springform pans, approximately 24 cm in diameter, with butter. Line the pans with parchment paper.

Step 2

Finely chop the dark chocolate, preferably using a food processor. Combine the chopped chocolate, hazelnut flour or almond flour, softened butter, coconut sugar, and cocoa powder. Beat together until a uniform batter forms.

Step 3

Separate the eggs. Add the egg yolks to the chocolate mixture and beat until incorporated.

Step 4

In a separate bowl, whisk the egg whites until they form a soft foam. Using a spatula, gently fold the egg whites into the chocolate batter in 3–4 additions, preserving as much air as possible.

Step 5

Divide the batter evenly between the prepared baking pans and spread into smooth, even layers.

Step 6

Bake on the middle rack for approximately 20–30 minutes, or until a cake tester inserted into the centre comes out clean. Remove from the oven and allow the cake layers to cool completely on wire racks. Carefully peel away the parchment paper and cover the cooled layers with plastic wrap to prevent them from drying out.

Step 7

Prepare the white chocolate buttercream. Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Whip on low speed for approximately 20 minutes, until the butter becomes pale, almost white, and exceptionally light and fluffy.

Step 8

Melt the white chocolate gently over a bain-marie or in the microwave. Allow it to cool completely without letting it solidify.

Step 9

Gradually incorporate the cooled melted white chocolate into the whipped butter. Sift in the powdered sugar and vanilla sugar, then mix until the buttercream is completely smooth and creamy.

Step 10

Place one cake layer on a serving plate or cake board. Spread the thick raspberry jam evenly over the surface. Carefully place the second cake layer on top.

Step 11

Spread approximately one-quarter of the white chocolate buttercream in a thin, even layer over the entire cake, covering the top and sides. Refrigerate for approximately 30 minutes, or until the buttercream has firmed up. This first layer helps seal in crumbs and creates a smooth base for decorating.

Step 12

Transfer approximately 1½ dl of the remaining buttercream into one or more piping bags fitted with different decorative nozzles. Reserve this buttercream for the final decorations.

Step 13

Spread the rest of the buttercream generously over the cake using a spatula. Create decorative C-shaped waves and swirls across the surface and sides for a soft, textured finish.

Step 14

Pipe the reserved buttercream into decorative ruffles, rosettes, flowers, or other patterns. Finish with edible organically grown flowers, leaves, and sugar pearls. The decorations can be as generous or as simple as you prefer.

Step 15

Refrigerate the finished cake for approximately 20 minutes before serving.

Step 16

For the best results, prepare the cake the day before serving. Store it in the refrigerator, but remove it approximately 1 hour before serving so the cake and buttercream can soften to room temperature. The cake should not be served refrigerator-cold.