New year, new birthday cake. It’s a tradition of mine to make my birthday cake each year. This year, I was scrolling Instagram for months trying to get inspiration. I decided to go with a concrete base. To this base, I added some colours that I thought complimented the grey. Then I used this beautiful cake stencil by Caking It Up – cakingitup.com.au/product-category/cake-stencils.
This cake has 6 layers, 3 layers of chocolate and 3 layers of hazelnut. In between each layer, there is delicious Swiss meringue buttercream with white chocolate, Nutella, and finally crushed Kinder Buenos. This cake is an absolute dream. For the chocolate layer, I used the same recipe as my chocolate Oreo cake, which I will link further below. As for the hazelnut layer, this was my first time making it, so I will post the recipe below.
- 2 1/2 cups all purpose flour
- 1 tsp Hazelnut essence
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 tbsp vegetable oil
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups milk
- Prepare three 8 inch cake pans with parchment paper and grease the sides. Pre-heat oven to 170°C.
- Combine all dry ingredients in a medium sized bowl and set aside.
- Add the butter, sugar, oil, hazelnut essence and vanilla extract to a large mixer bowl and beat together until light in colour and fluffy, roughly 3-4 minutes.
- Add the eggs one at a time. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that’s okay.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
Other Recipes used to make this cake:
Chocolate Oreo Birthday Cake
The above recipe is for 3x 8″ cake tins.
Swiss Meringue Buttercream
To layer, crumb coat and ice a layer cake, you will need to double my Swiss meringue buttercream recipe.
Making the Cake:
Like any layered cake, make sure to let your cakes cool and trim, so you have an even surface. On a cake board, place a dollop of buttercream, this will prevent the cake from moving. Then start layering. I started with my hazelnut layer. Between each layer, add Swiss meringue buttercream, then add some Nutella, then finally add crushed Kinder Buenos. Once all layers have been placed, it’s time to crumb coat. This is done to help prevent crumbs from showing in our final buttercream. Make sure to let the crumb coat set before proceeding with the final buttercream layer.
Decorating the Cake:
To decorate this cake, I used Wilton colours (black, violet and burgundy) and the Caking It Up Harvest stencil. I also used a baby Nutella, Kinder Buenos and Ferrero Rocher. And for a final flair, I used one sheet of 23 carrot gold leaf. Adding the gold leaf really adds some finesse.