Chocolate-hazelnut goodbye cake

Living in Australia means and entails many things among which is having to say goodbye to friends who are leaving (hopefully not for good!). Our dear friend Paola left this morning to go back to Mexico and it seemed appropriate to make her a parting gift that she could eat 🙂

INGREDIENTS:

For the cake- 

125gr hazelnuts

125gr butter

275gr sugar

50gr cocoa powder

125ml boiling water

200gr dark chocolate, melted

3 eggs

190gr flour

1 tsp baking powder

1 tbsp mieed spic

For the buttercream:

300 gr butter ,soft

100gr dark chocolate, melted

5 cups icing sugar

For the royal icing:

2  eggs whites 

2-3 cups of icing sugar

red food colouring

I suggest starting with the cake, so it’s done.

Turn oven on 180°. Mix the boiling water with the cocoa powder. In a bowl beat the butter and the sugar and then add one egg at the time. Now add the flour, baking powder, melted chocolate and the cocoa. Chop all the hazelnuts and put only half of them in the cake and fold. The rest you will use to decorate the cake.

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Put in the oven for 50 minutes and then put aside to let cool.

In the meantime you can prepare the buttercream. Beat the butter and icing sugar till combined. Divide in two bowls. One bowl will remain white and in the other pour the melted chocolate and mix.

Get a large piping bag (nozzle of your choice) and fill half of it with chocolate and the other half with the plain buttercream in a way to pipe both colours together. To make sure this happens, pipe on a surface or in a bowl until both colours come out.

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Cut the top of the cake with a serrated knife to make it even.

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Cover the cake with a small portion  of the chocolate buttercream. Now pipe on top and around the cake to make a frame. Take the rest of the hazelnuts and cover the sides of the cake and place in the fridge to set.

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Now the royal icing compass was another challenge compare to the Stark House wolf a couple of weeks ago.

For the icing beat eggs and sugar together until thick. Pour half of the icing in a piping bag and colour the rest in red and then pour in another piping bag. Simply cut the ends off, no need for a nozzle, to allow a small line to come out, so just cut the very tip. I used two glasses to help with holding the bags and to fill them up.

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I printed the image of a compass and overlapped some parchment over it. I made 6 compasses in case they broke. I did every layer one at the time and let them dry before starting a new one to avoid the colours blending in together.

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I started by outlining the circles of the image in white.

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Then I drew the star with the red colour. I did some variations and it seems that the ones where I left a gap for the white to be filled to work better in the end. Use a toothpick to help cover the gaps in the colours and within the borders.

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Fill with the white colour inside the star. Let these dry completely and this might take a couple of hours. If not as a last minute desperate resort, after 3 hours of drying, I put them in the oven for 1 minutes at max heat. The slightly browned but that is not a bad thing. I just retraced it with white once it was placed on the cake.

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I also made a little plate with Paola’s name on it. I made a white rectangle, wrote her name and placed in the oven. However this didn’t completely work as it puffed up like a meringue and broke when I placed it on the cake. Learnt my lesson!

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Place the compass on the cake, and write N, S, W, E in the appropriate spots. Ready to eat and serve!

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Hope you enjoy this as much as Paola did. 😀

Ciao for now xox

 

 

One thought on “Chocolate-hazelnut goodbye cake

  1. Don’t need to eat this to know it’s GOOOOOOOOOOD! The decorations are so clever and the icing so professional I’m envious. The cake looks fluffy enough to dive into. Well done yet again.

    Like

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