Before you bake.....This is an EPIC cake so you can spread the load over 2 days. Letting cake sponge rest for a day is actually recommended as it allows time for the sponge to relax so you can make these and/or the icings on day 1. Here are the quantities for the size in the video as well as a smaller version that you can bake in 7" pans. 8" CAKE (9" tins) HAZELNUT SPONGE 315g Caster Sugar 205g Soft Unsalted Butter 85g Vegetable or Sunflower Oil 60g Hazelnut Paste or Butter 5 Eggs 315g Self Raising Flour 3 tbsp Whole Milk CHOCOLATE SPONGE 3 Eggs 225g Buttermilk 225ml Cold Coffee 195ml Vegetable or Sunflower Oil 325g Plain Flour 60g Cocoa Powder 1 tsp Bicarb 1/2 tsp Salt 345g Caster Sugar HAZELNUT BUTTERCREAM 375g Soft Unsalted Butter 675g Icing Sugar 2 tbsp Hazelnut Paste or Butter 2-4 tbsp Whole Milk (to achieve the consistency) 1/4 tsp Salt GANACHE FOR ICING 200g Chocolate (I like 50% but 70% also fine) 100g Unsalted Butter 100g Double Cream GANACHE FOR DRIPPING 80g Dark Chocolate 80g Double Cream DECORATION French Meringue Recipe: https://youtu.be/EdF9qADp2ms Melted Chocolate Chopped Roasted Hazelnuts 6" CAKE (7" tins) HAZELNUT SPONGE 190g Caster Sugar 125g Soft Unsalted Butter 50g Vegetable or Sunflower Oil 40g Hazelnut Paste or Butter 3 Eggs 190g Self Raising Flour 2 tbsp Whole Milk CHOCOLATE SPONGE 2 Eggs 150g Buttermilk 150ml Cold Coffee 135ml Vegetable or Sunflower Oil 220g Plain Flour 40g Cocoa Powder 1/2 tsp Bicarb 1/4 tsp Salt 230g Caster Sugar HAZELNUT BUTTERCREAM 280g Soft Unsalted Butter 500g Icing Sugar 1.5 tbsp Hazelnut Paste or Butter 1-3 tbsp Whole Milk (to achieve the consistency) Pinch of Salt GANACHE FOR ICING 200g Chocolate (I like 50% but 70% also fine) 100g Unsalted Butter 100g Double Cream GANACHE FOR DRIPPING 60g Dark Chocolate 60g Double Cream
Before you bake.....This is an EPIC cake so you can spread the load over 2 days. Letting cake sponge rest for a day is actually recommended as it allows time for the sponge to relax so you can make these and/or the icings on day 1. Here are the quantities for the size in the video as well as a smaller version that you can bake in 7" pans. 8" CAKE (9" tins) HAZELNUT SPONGE 315g Caster Sugar 205g Soft Unsalted Butter 85g Vegetable or Sunflower Oil 60g Hazelnut Paste or Butter 5 Eggs 315g Self Raising Flour 3 tbsp Whole Milk CHOCOLATE SPONGE 3 Eggs 225g Buttermilk 225ml Cold Coffee 195ml Vegetable or Sunflower Oil 325g Plain Flour 60g Cocoa Powder 1 tsp Bicarb 1/2 tsp Salt 345g Caster Sugar HAZELNUT BUTTERCREAM 375g Soft Unsalted Butter 675g Icing Sugar 2 tbsp Hazelnut Paste or Butter 2-4 tbsp Whole Milk (to achieve the consistency) 1/4 tsp Salt GANACHE FOR ICING 200g Chocolate (I like 50% but 70% also fine) 100g Unsalted Butter 100g Double Cream GANACHE FOR DRIPPING 80g Dark Chocolate 80g Double Cream DECORATION French Meringue Recipe: https://youtu.be/EdF9qADp2ms Melted Chocolate Chopped Roasted Hazelnuts 6" CAKE (7" tins) HAZELNUT SPONGE 190g Caster Sugar 125g Soft Unsalted Butter 50g Vegetable or Sunflower Oil 40g Hazelnut Paste or Butter 3 Eggs 190g Self Raising Flour 2 tbsp Whole Milk CHOCOLATE SPONGE 2 Eggs 150g Buttermilk 150ml Cold Coffee 135ml Vegetable or Sunflower Oil 220g Plain Flour 40g Cocoa Powder 1/2 tsp Bicarb 1/4 tsp Salt 230g Caster Sugar HAZELNUT BUTTERCREAM 280g Soft Unsalted Butter 500g Icing Sugar 1.5 tbsp Hazelnut Paste or Butter 1-3 tbsp Whole Milk (to achieve the consistency) Pinch of Salt GANACHE FOR ICING 200g Chocolate (I like 50% but 70% also fine) 100g Unsalted Butter 100g Double Cream GANACHE FOR DRIPPING 60g Dark Chocolate 60g Double Cream
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