Imagine a ferrero rocher in a cake. SO good!
I made this for my parent’s 44th anniversary. A friend sent this recipe to me a couple of months ago and I finally had an occasion to try it. My parents generally prefer pastry-like cakes that aren’t too sweet so I thought this would be perfect.
– chocolate souffle
– mocha buttercream
– hazelnut meringue
– yellow cake
I won’t lie…this cake took some time to make. I spread out the baking throughout the week to make it easier to manage. Each step was relatively simple, there was just a lot of steps! The BEST layer by far is the hazelnut meringue. It really gives the cake great flavour and texture.
The buttercreams were amazing as well and I’ll definitely be using the recipe for these on future cakes and cupcakes. Something to note… the recipe for the buttercream almost overflowed out of my 5qt. KitchenAid mixer! Had I not been panicking about it, I would have taken some pics to show the progress. Thankfully, it all stayed in the bowl, but just barely.
Once I assembled everything I stuck the cake in the fridge to firm up. I then trimmed all around the cake with a hot, sharp knife to get the sides even.
What I learned:
- how to make a meringue
- how to make a souffle (or more appropriately how not to make a souffle?)
What I would do differently:
- take a bit more time to make the sides straighter
- add chocolate curls as decoration on the top
How To Be Perfect says
This looks gorgeous!
livforcake says
Thanks Kasia! It was SO good. The hazlenut meringue layer is what made this cake I think. Yummmmmmmmy.
Kasia says
This mocha cake looks so freakin delicious, I am salivating just staring at it!!!! Now I want cake!!!
livforcake says
It was soooo good. I still have a bit of the coffee buttercream frozen. Yum!
Jenniffer says
This look SO delicious!!