The queen of all layer cakes. She’s tall, dramatic, and completely covered in silky white chocolate frosting.
This one is the “I can’t quite put my finger on the flavour” cake – the sweet combo of buttermilk and vanilla with a little cocoa for good measure.
Beat 3 eggs, 1 cup sugar, 1 cup coco powder, 1 cup melted butter, 1 cup buttermilk and 1 tsp white vinegar.
Add 2 cups flour, 1/2 cup toasted hazelnuts, 1 tsp baking powder, 1 tbs natural vanilla flavouring, red food colour and a pinch of salt. Mix well.
Bake at 175 degrees for 40 minutes.
Layer and ice with white frosting or better – with white chocolate ganache – (Made by double boiling white chocolate chunks and whipping cream. Stir together until it looks glazed. Pour over cake)
The youngest ones would want to know how you got the cake to look beet red, so save some energy for explanations!
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