Chocolate nougat cake
Ingredients:
For the Chocolate Cake Layer
– 2 cups all-purpose flour
– 1 3/4 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs, at room temperature
– 1 cup whole milk, at room temperature
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Nougat Filling:– 1 cup granulated sugar
– 1/2 cup honey
– 1/4 cup water
– 2 large egg whites
– 1/4 teaspoon salt
– 1 cup chopped almonds or hazelnuts, toasted
For the Chocolate Ganache
– 1 cup heavy cream
– 8 ounces semi-sweet chocolate, finely chopped
Instructions:
Prepare the Chocolate Cake Layers
– Preheat your oven to 350°F (175°C). Grease and flour five 8-inch round cake pans.
– In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
– Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
– Stir in boiling water until well combined. The batter will be thin.
– Pour batter evenly into the prepared pans.
– Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
– Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
Make the Nougat Filling
– In a saucepan over medium heat, combine sugar, honey, and water. Stir until sugar dissolves and mixture reaches 270°F (soft-crack stage) on a candy thermometer.
– While the sugar mixture is heating, beat egg whites and salt in a large bowl until stiff peaks form.
– Once the sugar mixture reaches 270°F, remove from heat and carefully pour a slow, steady stream into the egg whites, beating constantly at high speed.
– Continue beating until the mixture holds its shape, about 5 minutes.
– Fold in chopped nuts until evenly distributed.
Prepare the Chocolate Ganache
– Place chopped chocolate in a heatproof bowl.
– In a small saucepan, heat heavy cream over medium heat until it just begins to boil.
– Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
– Stir gently until the chocolate is completely melted and smooth. Let cool to room temperature until it thickens slightly.
Assemble the Cake
– Place one chocolate cake layer on a serving plate or cake stand.
– Spread a layer of nougat filling evenly over the cake layer.
– Repeat with the remaining layers: cake, nougat filling, until you have used all five layers.
– Frost the top and sides of the cake with the chocolate ganache.
– Optionally, decorate the cake with additional chopped nuts, chocolate shavings, or a drizzle of caramel or ganache.
Serve and Enjoy
– Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
– Slice and enjoy your decadent 5-layer chocolate nougat cake!
Chocolate flavors with the delightful chewiness of nougat. Enjoy.