This cake has now been a requested birthday cake two years in a row, and is definitely a cake for hazelnut-lovers. I have to admit that I’m not a big fan of hazelnuts – they’re about as exciting as walnuts for me. Gimme something with pecans or cashews, please!

But for the person who loves hazelnuts, this cake will be a hit. The cake itself is studded with chopped nuts, and I cover the top with a healthy cup of the nuts as well. The cinnamon cream frosting is light and cool, an excellent choice for the cake, which is light as well.

A delicate cake, and a favourite.

Toasted Hazelnut Cake with Cinnamon Cream
Preheat oven to 350 degrees F
Makes one cake, 12 to 16 servings

CAKE
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup cold coffee
½ cup milk
1/3 cup butter
1/3 cup shortening (I use butter instead of shortening, so 2/3 butter)
1 2/3 cups granulated sugar
3 egg yolks
1 teaspoon vanilla
1 cup hazelnuts, toasted and chopped*
Additional chopped hazelnuts, if desired

CINNAMON CREAM
1 cup powdered sugar
1 ½ teaspoons ground cinnamon
2 cups whipping (35%) cream
1 teaspoon vanilla

CAKE
1. Grease bottom and side of 2 round 9-inch baking pans and lightly flour.

2. Mix flour, baking powder, salt and cinnamon in a large bowl; set aside.

3. Beat butter, shortening and sugar in a large bowl with an electric mixer on medium speed until fluffy. Beat in the egg yolks and vanilla.

4. Beat in flour mixture alternately with coffee mixture, beating after each addition until smooth. Stir in nuts. Pour batter equally into the pans.

5. Bake for 25 to 30 minutes at 350 degrees F or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from pans and place on a wire rack. Cool completely.
Fill layers and frost sides and top of cake with the cinnamon cream frosting. Sprinkle with nuts and garnish with cinnamon sticks, if desired. Store covered in the refrigerator.

CINNAMON CREAM
1. Mix powdered sugar and cinnamon; set aside.

2. Beat whipping cream and vanilla in medium bowl on medium speed until slightly thickened. Gradually beat in sugar mixture until stiff peaks form.

*To toast hazelnuts, I spread them on a baking sheet and put them in the oven for 25 minutes at 225 degrees F. When I take them out, I put them in a damp dishcloth and roll them around, to get most of the brown skin off – but I always leave some of the brown on, it gives a nice look!

If you’re looking for a coma-inducing icing, then this cake has it! Taken from Eat, Shrink and Be Merry, this “Died-and-Gone-to-Heaven Chocolate Cake” is everything but diet food. But it’s okay to break the diet every now and then.

The frosting is unbelievably rich and chocolately. It’s everything any frosting ever wanted to be. The cake is pretty fantastic too – moist and heavy, a perfect chocolate cake.

Super Chocolate Layer Cake
Preheat oven to 350 degrees F
Makes one cake, 16 servings

CAKE
3 cups granulated sugar
2 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
1 ½ cups buttermilk
1 cup strong brewed coffee, cooled
¾ vegetable oil
1 tsp vanilla
4 oz unsweetened chocolate squares, melted and slightly cooled

FROSTING
1 ¼ cups granulated sugar
1/3 cup unsweetened cocoa powder
1 cup whipping (35%) cream
6 oz semi-sweet chocolate squares
2 tsp vanilla
1 package (8 oz) light cream cheese, softened
1 cup butter, softened

CAKE
1. Lightly grease bottom and sides of three 9-inch round cake pans. Cut circles of parchment paper to fit bottom of pans and place in pans. Lightly grease paper and set pans aside.

2. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside.

3. In another large bowl, beat eggs on high speed of an electric mixer for about 3 minutes, until they have thickened slightly and are lemon-coloured. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix on low speed until well blended.

4. Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter equally among pans.

5. Bake for 25 to 30 minutes at 350 degrees F, until a toothpick inserted in centre of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cake from pans, peel off paper and cool completely before frosting.

FROSTING
1. Whisk together sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.

2. In a large bowl, beat cream cheese and butter on high speed of an electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached, about 1 hour. But don’t let it get too firm – you won’t be able to spread it!

3. To frost cake, place one cake layer on a plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides with remaining frosting. Decorate with berries, if desired.

Cover and refrigerate, but let cake stand at room temperature for 30 minutes before serving.

(Chocolate-covered strawberries courtesy of my sister – a wonderful, decadent side for this cake!)