Christmas Chocolate Cake. A Holiday recipe with a cherry filling, a hazelnut ganache and topped with a hazelnut paraline. Baked to perfection.Print
For the Cake:
9 and 1/2 ounces frozen seeded cherries
1 cup butter
2 cups sugar
1 cup all-purpose flour
1/2 cup self-rising flour
1 cup ground hazelnuts
2/3 cup buttermilk
For the Hazelnut Ganache:
5 and 1/2 ounces milk chocolate
1 cup Nutella (chocolate hazelnut spread)
1 tablespoon hazelnut-flavored liqueur
1/2 cup heavy whipping cream
For the Hazelnut Paraline:
1/3 cup sugar
1/4 cup water
1/2 cup roasted hazelnuts
To make the cake:
Working quickly, cut frozen cherries in half; return to freezer.
Bring butter and eggs to room temperature.
Preheat oven to 340°F. Grease deep 9-inch round cake pan; line base and side with parchment paper, extending paper 2 inches above side.
Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Mixture will curdle at this stage, but will come together later. Transfer mixture to large bowl; stir in sifted flours, ground hazelnuts, buttermilk and cherries. Spread mixture into pan.
Bake cake about 2 hours. Let cake stand in pan 10 minutes before turning, top-side up, onto wire rack to cool.
Make Chocolate Hazelnut Ganache and Hazelnut Praline.
Spread cold cake with ganache; sprinkle with praline.
To make the Chocolate Hazelnut Ganache:
Break chocolate into medium heatproof bowl; add Nutella and liqueur. Bring cream to a boil in small saucepan; pour hot cream over Nutella mixture, stir until smooth. Cover; refrigerate about 2 hours or until thick. Beat ganache with electric mixer until spreadable.
To make the Hazelnut Paraline:
Stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, about 5 minutes or until caramel in color. Meanwhile, coarsely chop nuts. Add nuts to toffee, pour onto oven tray; stand at room temperature until set. Chop praline finely.
Makes 10 servings.
Cake will keep in an airtight container, in the fridge, for up to 1 week. Freeze unfrosted cake for up to 3 months.