Hands down, my favorite season is fall. I love the changing leaves, the subtle chill in the air, and the comforting feel of being cozy and warm in my favorite sweater.
But something happened this year.
I think it was the severity of winter. The endless winter weather storm warnings, the huge mounds of snow piled as far as the eye could see, the bitterly cold air that sucked the life right out of me.
This year, I have craved spring.
If I close my eyes I can get lost in the thought… the warmth of the sun on my skin, the baby blossoms emerging from a seemingly lifeless tree, the hope of something new.
Uh, where was I again?
Oh yeah. Cake.
Pink and yellow danced around the outside of this cake.
The inside, however, was a whole nother story! (Sadly, I brought this cake to my in-laws for Easter and failed to get a picture of the inside. My apologies!)
I made a chocolate hazelnut cake with a vanilla hazelnut buttercream frosting.
I have to admit, I sorta loved it.
The chocolate was luscious and scrumptious and toothsome.
I just learned the word toothsome and have been dying to use it. It means delicious or tasting very good. I think we need to get toothsome its rightful place back in common language.
I am just thankful that there is another word I can use that means delicious. I say delicious a lot. Like… in every single post I write. I have an addiction to the word!
But no more! From now on I am saying toothsome!
You've been warned.
Chocolate Hazelnut Cake
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup freshly brewed hot coffee
- 1/2 cup Torani Hazelnut Syrup (I think any brand will do)
Preheat the oven to 350 degrees F. Prepare you cake pans. I used 8in rounds, you can use rectangle pans or cupcakes or whatever floats your boat!
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
In another bowl combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Slowly add the coffee and then the syrup. Stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Vanilla Hazelnut Buttercream
1 pound butter (4 sticks, I always use unsalted)
2 pounds powder sugar (about 8 cups)
1 tablespoon vanilla or clear vanilla extract
1 tablespoon Torani Hazelnut Syrup
1-4 tablspoons milk (depending on desired consistency)
dash of salt
Cream butter in mixer until light and fluffy. Add sugar one cup at a time until fully Incorporated. After the third or fourth cup add the vanilla, syrup, and one tablespoon milk. Incorporate remaining sugar, and add more milk as needed.
I must tell you though, the combination of this cake and frosting is sweet. As in your teeth might tingle from the sweet. As in you might lapse into a sugar induced coma sweet.
I have painstakingly trained my taste buds and body to accept mass doses of sugar for most of my life, so I can take it. My hubby had to take a break while eating it.
Think you can take it? 😉