SKILL LEVEL: Master
PREP: 20 minutes
BAKING: 25 minutes
ASSEMBLY: 10 minutes
MAKES: 1 cake, at least 8 servings
PAIRS WELL WITH: Vanilla or ginger ice cream, a peppery red wine, Deep-Fried Plantains
SKILL LEVEL: Master
PREP: 20 minutes
BAKING: 25 minutes
ASSEMBLY: 10 minutes
MAKES: 1 cake, at least 8 servings
PAIRS WELL WITH: Vanilla or ginger ice cream, a peppery red wine, Deep-Fried Plantains
There’s surely no better way to mark a special occasion than with a cake like this one. Each bite bursts with warming spices, while the smooth nuttiness of the whipped cream manages to keep it feeling light. So go ahead, have another slice. You’re celebrating!
1 batch of Whipped Cream
1 1 /2 cups flour
1 cup sugar
1 /2 cup cocoa powder
1 teaspoon baking soda
1 /2 teaspoon salt
1 teaspoon ground cinnamon
1 /2 teaspoon ground ginger
1 /4 teaspoon cayenne pepper
1 cup buttermilk
1 /2 cup vegetable oil
2 teaspoons vanilla
CANDIED NUTS
1 /2 cup sugar
2 tablespoons water
1 /2 cup hazelnuts, toasted
Pinch of salt
1. Preheat oven to 350°F. Grease and flour two 8-inch round baking pans.
2. Sift together the dry ingredients, then add the remaining ingredients and beat together with a mixer for a minute or two, until you have a nice, smooth, light batter. Divide evenly between the two baking pans.
3. Bake for 20 to 25 minutes, until a toothpick comes out clean. Cool for 5 minutes, then transfer to a cooling rack. Allow to cool completely before assembling.
4. To assemble, set one cake layer on a serving platter. Spread about a third of the whipped cream over the top of the layer, then gently lower the second layer on top of that. Repeat the process with another third of the whipped cream, then put the rest into a piping bag with a star tip. Pipe decorative clusters of whipped cream along the bottom of the cake and over the top. Dot the top of the cake with some candied hazelnuts (recipe below) and serve immediately.
CANDIED NUTS: Line a baking sheet with a silicone mat or parchment paper and set aside. In a small saucepan over medium heat, cook the sugar and water until the sugar has dissolved. Turn up the heat to a gentle simmer and cook for a few minutes, until the color has darkened to a rich amber. Remove from heat, stir in the nuts and salt, and swirl to make sure all the nuts are covered.
5. Working quickly but carefully, tilt the pan and pull the nuts out to fall onto the prepared baking sheet. Separate the nuts to keep them from clumping together. You can also pour the whole mixture out onto the pan and separate the nuts away from the sugar with a fork. Immediately soak the pan with warm water to dissolve the remaining sugar. Allow to cool, then decorate the cake with the candied nuts.