Chocolate Hazelnut Nutcracker Cake – chocolate cake made with hazelnuts and graham crackers with a creme chantilly frosting.
It is now only days until Christmas. And luckily, I managed to not only finish this cake yesterday, but I also finished my Christmas shopping. I can’t imagine what the stores are going to be like today – I’m just glad I’ll be spending the day at home, avoiding the crowds!
This month’s cake is perfect for your holiday celebration. A hazelnut cake with a hint of chocolate and spice, covered in a delicious whipped cream frosting. I knew I wasn’t going to make the whole recipe for just my husband and I to eat, so I halved the ingredients for the cake. I baked it in a large sheet pan, and then decided to cut it into squares. I was going for 6 thin layers, but I wasn’t very good at cutting them the same size, so I only ended up with 5 on the cake (and the leftover layer for the cook!!) And just because I like to indulge, I made the full recipe for the chantilly cream, and used almost all of it!!
I only ate a slice right after the cake was done, and I really liked it. I’ve heard that it is better the longer it sits, so I’m excited to try another slice later today. I, along with my husband, really like cakes with the whipped cream frosting – for some reason, they feel like they are lighter, even though I know the calories aren’t light!
The only change I made to this recipe, besides the layers and proportions, was to leave the rum out. I just used some extra water, and it all worked out.
I’ll have to make sure to not procrastinate on this next month’s cake, as hopefully I’ll have a new baby by the time we post next month!
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Chocolate Hazelnut Nutcracker Cake
- Category: Dessert
- Method: Baked
Description
Chocolate Hazelnut Nutcracker Cake – chocolate cake made with hazelnuts and graham crackers with a creme chantilly frosting.
Ingredients
Cake:
- 1 cup skinned hazelnuts (about 4 ounces)
- 10 whole graham crackers (5 1/2 ounces), broken into pieces
- 1 1/4 cups sugar
- 2 ounces unsweetened chocolate, finely grated
- 10 eggs, separated
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
Rum Syrup:
- 1/4 cup sugar
- 1/4 water
- 1/4 cup dark rum
Creme Chantilly:
- 2 cups heavy cream
- 3 tbsp confectioners sugar
- 1 1/2 tsp vanilla extract
Instructions
To make the cake:
- Preheat the oven to 325 degrees F. Butter the bottom and sides of 3 9inch cake tins. Line the base with parchment paper and dust the sides with flour, tap out any excess.
- Spread the nuts onto a baking tray and toast for 10-12 minutes until lightly browned. Leave to cool completely. Increase the oven temperature to 350 degrees F.
- In a food processor, grind the graham crackers to crumbs. Transfer to a bowl and set aside. Add the toasted nuts to the processor (no need to wash) and add ¼ cup of sugar. Pulse until the nuts are finely ground, but do not blitz too much or else it will form a paste. Add the nuts, graham cracker crumbs and grated chocolate together in the bowl and mix.
- In a large bowl, whisk the egg yolks and ½ cup of sugar using an electric mixer until well blended. Add the oil and vanilla slowly, beating until ribbons begin to form on the surface of the mixture. Then, fold in the chocolate nut crumbs.
- Place the egg whites in a clean bowl and beat until thick and foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until the whites form stiff peaks. Fold a third of the egg whites into the yolk mixture and mix well to slacken the mix. Sift over the flour, spice and baking powder and fold in. Gently fold in the rest of the egg whites until no streaks remain but do not over mix.
- Divide the batter between the three pans and bake for 25-30 minutes until a toothpick comes out clean. Let the layers cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
To make the rum syrup:
- Combine the sugar and water in a small saucepan. Place over a medium heat, stirring until the sugar dissolves. Remove from the heat and add the rum. Allow to cool before using.
- To make the creme chantilly:
- Combine the cream, sugar and vanilla in a chilled bowl and whip until the cream is stiff but not too thick or buttery.
To assemble:
- Place a layer on a cake stand, flat side up.
- Sprinkle it with a third of the rum syrup and let it all soak in for 1-2 minutes.
- Spread ¾ cup of crème Chantilly over the top, right to the edge.
- Repeat with the remaining layers, letting the syrup soak in before adding the crème.
- Use the rest of the crème to cover the sides of the cake.
- Decorate the top with dark chocolate curls, if desired.
Recipe Notes:
From Sky High
Sweet and Savory says
This is some beautiful cake.
Sophie says
I love the layers :)! Good idea to make all of the frosting, it makes the cake look even more festive…it looks like it’s covered in yummy snow! I hope you had a tasty and fun Christmas :)!
Dawn says
You always make such wonderful creations. I don’t know if I could handle a 5-layer cake or my kitchen counterspace. This came out perfectly.
Merry Christmas to you!
Maria says
The cake looks divine! I wish I could have a big piece now! Happy Holidays to you!
Ari (Baking and Books) says
This cake looks incredible! And how exciting that you have a little one due soon. 🙂
Michelle says
holy crap that looks good! i didn’t even bother to read the directions…because I’m sure it is waaayyyy too hard for me! love ya! i hope to see you while I’m in town!
mikky says
mmm… what a treat!!! happy holidays… 🙂
Mary says
This cake looks so light and yummy!
Katie says
Wow 5 layers!! Your cake looks fantastic. I love the square shape.
Darius T. Williams says
I’ll take a slice…please!
Chocolate Shavings says
That cake looks delicious, I love all those layers of frosting!
Caroline says
WOW, five layers! The creme really holds up well, and taste so good. Great job on the cake, it looks awesome.
Grace says
to think that your little one will be here by this time next month must be so exciting!
nice job on the cake, deborah. anything that improves with time is a winner to me.
Mary says
What a spectacular cake. It’s perfect.
Ingrid says
Your cake looks lovely. I can see why you guys like the whipped topping. In your photo you can see clearly how light and fluffy it is. I would have thought with the weight of all those layers it wouldn’t have held up.
~ingrid
Megan says
It sounds and looks terrific!
Merry Christmas Deborah!
kat says
I love hazelnut cake, this one looks beautiful
Jo says
Great job on your cake and you even came up with more than 3 layers.
Gigi says
wooow!! 5 layers and you’re done with Christmas shopping! Amazing. Have a wonderful holiday and congrats on the baby next month.
noble pig says
How absolutely yummy! I love all the layers and hazelnut is always a favorite of mine.
TeaLady says
Five layers – wow. I love thin layers with LOTS of frosting.
That new baby will be a baker for sure with all that you do.
Moogie says
Whoa mama … what a yummy cake.
Maryann says
This IS perfect!
kristina says
That frosting looks heavenly! I was working in a shop today, and be very glad you weren’t out shopping–madness! K x
MeetaK says
oh this sounds delicious. 5 layers incredible! wishing you a happy x-mas!
Rosa's Yummy Yums says
That cake looks delightful! Very pretty and scrumptious looking!
Cheers,
Rosa
Gretchen Noelle says
I love what you did with it! 5 layers is terrific!!
The Food Librarian says
5 layer cake!? Overachiever! LOL. This looks fantastic! I loved it too. Very light and perfect for the season.