This recipe was comes from Katherine, the winner of our "Incredible Egg Recipe Contest". We prepared her recipe according to her directions, pictured above and below. It's super moist, not too sweet with the nutty flavour of hazelnuts. We have added our own "How To Ice Your Cake" if you're not familiar with buttercream icing. Tip: Hazelnut flour can be hard to find. You can substitute Almond Flour in the same proportion although you'll be missing the hazelnut essence. Pssst...you'll have lots of icing leftover for a batch of cupcakes!
3/4 cup all purpose flour
3/4 cup hazelnut flour
1-1/2 cups sugar
3/4 cup Dutch processed cocoa powder
1-1/2 tsp baking soda
1 tsp baking powder
1 tsp Kosher salt
1/4 cup fresh mild extra virgin olive oil
3/4 cup buttermilk*
3/4 cup hot water or hot coffee
2 large eggs
2 tsp vanilla extract
Once completely cooled, trim cake layers after baking to ensure a flat surface and remove any loose crumbs. Dollop a large spoon of buttercream onto bottom two layers of cake. Smooth it over to create a flat surface. No need to ice the sides yet. Then place each layer one on top of the other with the un-iced layer on top. Dollop a large spoon of buttercream onto the top layer and lightly spread over sides and top. This step is called a "crumb coat". The buttercream seals in any crumbs and smooths out the surface of the cake to take the final layer of buttercream. This layer does not need to be very thick. Use a ruler or palette knife to seal in all the crumbs. Chill in fridge for at least 30 minutes until buttercream is firm. Once chilled repeat the process with another thicker layer of icing. Chill in the fridge for an hour or until ready to serve..