Egyptian Hazelnut Cake

The Egyptian Hazelnut Cake is a decadent dessert featuring layers of hazelnut meringue, rich buttercream, and a crunchy caramel-hazelnut filling. This cake is known for its creamy texture and nutty flavor, making it a delightful treat for special occasions.

Ingredients

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water

For the Hazelnut Cream Layers:

• 2 cups heavy cream
• 8 oz mascarpone cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup finely ground toasted hazelnuts

For the Chocolate Mousse:

• 10 oz semi-sweet chocolate, chopped
• 2 cups heavy cream, divided
• ¼ cup powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

For Decoration:

• ½ cup toasted hazelnuts, roughly chopped
• 2 tablespoons cocoa powder for dusting
• 2 tablespoons honey (optional)

Instructions

Preparing the Hazelnuts

1. Begin by toasting 1½ cups raw hazelnuts in a 350°F oven for about 10 minutes, until fragrant and the skins start to crack. To remove the skins, place the warm hazelnuts in a clean kitchen towel and rub them together. The friction will help remove most of the skins, though it's okay if some remain.
2. Once cooled, set aside ½ cup for decoration. Grind the remaining 1 cup in a food processor until finely ground. Be careful not to over-process or you'll end up with hazelnut butter!

Making the Chocolate Cake Layers

1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes.
4. Stir in the hot coffee or water by hand (the batter will be thin).
5. Divide the batter evenly among the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

Preparing the Hazelnut Cream

1. In a large bowl, whip 2 cups of heavy cream until soft peaks form.
2. In another bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth.
3. Fold the whipped cream into the mascarpone mixture gently.
4. Fold in the ground hazelnuts, being careful not to deflate the mixture.
5. Refrigerate until ready to use.

Making the Chocolate Mousse

1. Place chopped chocolate in a large bowl.
2. Heat ½ cup of heavy cream until just beginning to simmer, then pour over chocolate. Let stand for 1 minute, then stir until smooth. Allow to cool to room temperature.
3. Whip the remaining 1½ cups heavy cream with powdered sugar, vanilla, and salt until soft peaks form.
4. Gently fold the whipped cream into the cooled chocolate mixture in three additions.
5. Refrigerate for at least 1 hour to set.

Assembling the Cake

1. Level the tops of the chocolate cakes if needed.
2. Place one chocolate cake layer on a serving plate.
3. Spread a layer of hazelnut cream (about 1 cup) over the cake.
4. Top with the second chocolate cake layer.
5. Spread a layer of chocolate mousse (about 1½ cups) over the second cake.
6. Top with the third chocolate cake layer.
7. Spread another layer of hazelnut cream.
8. Cover the top and sides with the remaining chocolate mousse.

Cover the top and sides with the remaining chocolate mousse.

1. Dust the top of the cake with cocoa powder using a fine-mesh sieve.
2. Sprinkle the chopped toasted hazelnuts around the edge of the top.
3. If desired, drizzle a little honey over the hazelnuts.
4. Refrigerate for at least 4 hours or overnight before serving.