Egg-less chocolate hazelnut cake with LAYERS!

 Mapcap Cupcake 's amazing blog and this particular recipe got me into food blogs, in a big way, as I have mentioned elsewhere on this blog. I had been looking for a vegan (read egg-less) cake recipe for a while. I simply converted the vegan recipe to vegetarian by using buttermilk. I tried out this particular one, and I don't think I have had such delicious cake- with or without egg. This one is a keeper. I've made the cake at least three times before, and I have to say, it still hasn't lost any of its glory.

Ingredients:

Hazelnut Cake 

1 cup buttermilk
1 cup all purpose flour
1/2 cup hazelnut flour
2 tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup canola oil
1/2 cup sugar
2 tsp vanilla

Preheat oven to 350F. Grease and flour two 6-inch pans, and line bottoms with parchment paper. In a separate bowl, sift dry ingredients together and combine. Add buttermilk with remaining wet ingredients and then add the dry ingredients to we ingredients. Bake for around 22 minutes. 

For the praline:

1 cup hazelnuts, skinned and toasted.
2/3 cups sugar

Line a baking sheet with parchment and lightly grease. Place sugar in a skillet and heat for around 10-20 minutes until the sugar stars to melt. After 20 minutes, if sugar has not melted, stir lightly.  Return to low heat and stir in the hazelnuts, making sure that the nuts are thoroughly coated. Pour mixture on parchment paper and let cool. Once cooled(it should be brittle) chop into small pieces, using a food processor. 

Hazelnut Buttercream:

1/2 cup butter
1 cup confectioner’s sugar
1/4 cup water
1/3 cup praline
1 cup milk powder

Using a mixer, blend sugar and butter. Add milk powder and water and combine. Add in the praline bits.

Ganache Glaze:

4oz semi-sweet chocolate chips
1/4 cup heavy cream
2 tbsp butter
2 tbsp maple syrup

Heat the heavy cream, butter and the maple syrup(maple syrup can also be skipped) until the mixture starts to boil. Remove from heat and add in the chocolate chips. Mix thoroughly. 

To assemble the cake, carefully split the cake horizontally into 2 layers. Add the buttercream on the first layer and then place the second layer on top it. Glaze the cake the chocolate ganace, and decorate with more of the hazelnut buttercream, if desired. 

Molten chocolate cake

So my recent obsessions with Pinterest and Foodgawker have led me to while away hours at work and otherwise, but I also find myself constantly itching to making something new. And drooling at work, too, might I add. I'd been particularly entranced this particular recipe I saw at PinchmyYums excellent blog.

I've been fascinated by molten chocolate cake(also known as lava cake) for quite some time now. What's not to love about gooey chocolaty goodness? This recipe is slightly different and has a pudding like consistency, but also rather good.

The cakes came out rather well for the most part except that I added 1 cup boiling water instead of half of 1 1/4 cup as directed by the recipe. I will have to try it out again too see if it makes a real difference. Mine ended up being more gooey inside with all the cake on the outside, but I would have liked more cake.

Ok here's how you make it.

Ingredients:

• All Purpose Flour - 3/4 cup
• Sugar - 2/3 cup
• Unsweetened Cocoa Powder - 1/2 cup (divided)
• Baking Powder - 1 1/2 tsp
• Salt - 1/2 tsp
• Low Fat 1% Milk - 1/2 cup
• Canola Oil - 3 tbsp
• Brown Sugar - 2/3 cup
• Semisweet Chocolate Chips - 1/4 cup
• Vanilla Extract - 1 tsp
• Hot Water - 1 1/4 cups

1. I started with my beautiful ramekins and greased them with some Canola oil.

 

2. Boil 2 cups of water. This is where I messed up. I think the rule of thumb is that you  boil 2 cups of water but the water reduced down to 1 1/4 cup. I ended up putting in 1 cup(halved) into the ramekins, which I think was too much.
3. In a bowl, combine the flour, the sugar, half the cocoa powder, the baking powder and salt and stir until mixed. I did not sift the ingredients, but it might have been a good idea.

 

4.Then add the milk and oil.

 

5. Divide the mixture into the ramekins. I actually halved the recipe, and I divided the mixture into 3 ramekins.

6. Sprinkle the brown sugar and half the cocoa powder on top.

7. Top it all off with the chocolate chips.

8. Combine the vanilla with the water.

9. This is the tricky part. Divide the water into three parts and pour it on top.  Bake for about 15 minutes at 350 F.

10. The should come out looking like this!

I was pretty pleased, but I'm going to try again using the right amount of water. I ended up using 1 cup water instead of 5/8 as directed. O well, next time!