Ingredients
Cake
- Nonstick vegetable oil spray
- 2 1/3 cups cake flour
- 1 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 teaspoons instant espresso powder
- 1 cup hot coffee
- 1 cup buttermilk
- 2 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 4 ounces semisweet or bittersweet chocolate (do not exceed 70%), melted, cooled slightly
Hazelnut Crunch
- 1/4 cup hazelnuts
- 2 ounces semisweet or bittersweet chocolate (do not exceed 70%), chopped
- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 cup Nutella
- 3 cups toasted rice cereal
Frosting and Assembly
- 8 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
- 8 ounces semisweet or bittersweet chocolate (do not exceed 61%), chopped
- 1 1/2 tablespoons light corn syrup
- 1 1/2 cups heavy cream
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
Description
Addictively Crispy Clusters Of Nutella, Nuts, And Toasted Rice Cereal Lend An Element Of Surprise To This Traditional Chocolate Cake.
Bon Appetit Magazine
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