Hazelnut Gianduja Cherry Cake with six decadent layers of morello cherry chocolate cake and hazelnut gianduja swiss meringue buttercream.
I made this Hazelnut Gianduja Cherry Cake for the Dude's birthday back in December. I know what you're thinking... 'she's a real catch that J'! Oh wait, did I mention that I mixed up the date? Ok, I forgot! In my defence, his wasn't the only birthday I messed up. There are just too many people close to me with Christmas (or too close to xmas) birthdays.
Lame, I know.
The thing is, he doesn't have much of a sweet tooth, but I INSISTED we have cake, complete with candles, champagne and extra buttercream. He would have been more than pleased with a simple 'happy birthday, babe!' on the correct date, but my conscience needed to be eased, sooo... CAKE!
His preference is salty snacks, so I dreamed up a cake topped with chocolate-dipped potato chips, or popcorn dripping with salted caramel piled atop. You know, like the over-the-top cake I made for my birthday.
That's really not his scene, though.
Morello Cherries (not those red impostors)
After mulling it over, a simple design, incorporating a few flavours he likes was the way to go. Black Forest Cake immediately came to mind. However, there would be no unnaturally red cherry impostors. He doesn't mind them, but I detest them.
Normally, I stay away from fruits soaked in syrup in a jar, but last year I snagged a couple jars of Griottines on vacation. Cherries soaked in Kirsch, you say, what's so special? Cointreau! These cherries were soaked in Cointreau! I'm converted!
The first thing I did was pair them with homemade Gianduja to create bonbons and felt the pairing would translate splendidly in cake form. So, this Hazelnut Gianduja Cherry Cake was born.
Speaking of Gianduja...
I've shared a number of recipes on here with gianduja and I am usually asked the following: 'What's that?' followed by 'Isn't that just that popular hazelnut chocolate spread?' Yes and no... As it was so perfectly put in this Saveur article, 'Nutella wishes it could taste this good.'
Gianduja (pronounced zhahn-DOO-yuh) is a fine blend of hazelnut paste and chocolate, usually dark or milk, containing at least 30% hazelnuts (the other popular spread contains something like 15%). Gianduja is said to have been invented in Turin and has been around since the 18th century.
For me, good quality gianduja has a perfect balance of hazelnut to chocolate ratio. It is not overly sweet and melts smoothly and delicately on the palate. You can buy it in blocks from chocolate brands like Callebaut or Valrhona.
I learned to make it back in school and not just with hazelnuts. Unfortunately, without the right equipment, it's difficult to achieve that silky texture you get from the commercially made product, at home. Nevertheless, it is out of this world DEEEELICIOOUS!
If you search through my blog, you won't find a single recipe using that popular hazelnut spread. As much as I've tried to like it, I can't seem to. I think it is a texture thing, but I also find the taste a little off-putting. I realize I might be in the minority, but that's never kept me quiet.
So, short answer - In my humble opinion, that popular spread is a far less impressive version of the Gianduja I've come to know and love. But everybody has their likes and dislikes and you may not have access to Gianduja, so feel free to whip up a batch of this buttercream with it, peanut butter, cookie butter or any of your favourite spreads.
Here's a video of me putting the cake together. You'll see my design indecision on full display. Enjoy!
Ingredients
For the cake:
- 360 grams granulated sugar
- 100 grams bread flour
- 100 grams cake/pastry flour
- 73 grams cocoa I used Rodelle
- 7 grams baking powder
- 6 grams baking soda
- 2.5 grams salt
- 2 eggs
- 185 ml milk
- 93 ml vegetable oil
- 8 grams pure vanilla extract
- 188 ml pureed cherries and juices for brushing cake warmed
For the buttercream:
- 120 grams liquid egg whites
- 180 grams granulated sugar
- pinch of salt
- 340 grams unsalted butter room temperature
- 300 grams gianduja melted
Instructions
Make the cake:
- Preheat oven to 350ºF. Grease 3 6-inch pans brush with cake release place on a cookie sheet. Set aside.
- Sift all the dry ingredients into a large bowl and make a well in the centre.
- In a separate bowl, lightly whisk together all the wet ingredients, except puree.
- Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
- Add the warm puree and continue to stir with the whisk until fully combined.
- Divide the batter evenly into prepared cake pans.
- Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking.
- Remove from oven and allow to cool in pan for 10 minutes before turning them out onto a cooling rack.
- Once completely cooled, level and torte cakes. You can brush the layers with some of the cherry/cointreau juices, like I did.
Make the gianduja buttercream:
- Roughly chop the gianduja and add to a small bowl. Place the small bowl over a pot with simmering water to melt. Set aside to cool.
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and utensils to remove any traces of grease.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites, sugar and a pinch of salt to the bowl of a stand mixer and place over the pot of simmering water, ensuring the bottom of the bowl is not in contact with the water in the pot.
- Whisk the sugar, egg white, salt mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove from heat and dry the underside of the bowl with a towel before placing it on the stand mixer.
- With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
- With mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it reaches a silky smooth texture.
- Add the gianduja slowly, pouring in a constant stream, continuing to beat on low speed until well combined and silky smooth.
Assemble the cake:
- Torte cakes and use a pastry brush, or spray bottle to soak the layers with the cherry/cointreau juice.
- Smear a little buttercream on a cake board that is slightly larger than your cake. Place a layer onto the board and pipe a generous amount of buttercream onto the layer.
- Repeat with another layer, until all layers are stacked. Ensure they are centred and level.
- Crumb coat the cake, wrap with plastic wrap and place in the refrigerator for 15-30 minutes, depending on the temperature where you are.
- Cover the sides and top of the cake with buttercream and use a spatula to spread and smooth the buttercream over the cake.
- Fill a piping bag fitted with the French tip with remaining buttercream and pipe little dollops around the cake. Use a small offset spatula to randomly attach gold flakes. Enjoy!
Notes
Tanya says
Your cake is BEAUTIFUL!!!! My Dude doesn't like much sweets either but I bet he would love this one. Great job!
I Sugar Coat It! says
I won't lie...it was pretty hard to resist. 😉 Thanks!
Marie-Pierre Breton says
Oh man! That set of flavours is fantastic! Great idea this little cousin of Black forest cake! Love the hazelnut factor also! Yum!
I Sugar Coat It! says
Hahaa...more sophisticated cousin. The flavours are quite a treat! Thanks.
Deb|EastofEdenCooking says
Homemade is always better, am I right? The one who insists on dark, dark chocolate could be nudged into changing his mind with this stunning cake!
I Sugar Coat It! says
SOOOO, RIGHT!! Happy to help nudge him in the not-so-dark direction in this case. 🙂
Fred says
What a beautiful looking cake this is and it looks very tasty. This would've made for a great dessert yesterday. Thanks for sharing!
I Sugar Coat It! says
Never too late, Fred! 🙂
Aish Das-Padihari says
What a gorgeous cake. The frosting on the cake is spot on. I wish I can learn how to frost like that.
I Sugar Coat It! says
If I can, you most certainly can!! Thanks.
Gloria @ Homemade & Yummy says
This is a stunning cake. Perfect for a special occasion. I adore black forest cake, so this sounds like a great alternative.
I Sugar Coat It! says
Thanks, Gloria! A wonderful alternative, indeed. 😉
A Canadian Foodie says
Gianduja is one of my husband's all time favourite flavours though hard to reproduce without the gorgeous hazelnuts from Torino Italy. Have you tried them? No comparison. I brought a few bags home with me last year and should have brought a case load - although I have since learned that is not allowed. I actually claimed them and as they were vacuum packed or busy or who knows - I got through customs. Didn't know it was an issue til everyone at home told me how lucky I was!
Anyway.... will definitely be working up the energy to attempt this beauty for his next birthday. Or someone else's who might be sooner!
Hugs,
Valerie
I Sugar Coat It! says
Thanks, Valerie! The recipe looks long, but it is a simple undertaking. The cake is a one-bowl, no mixer affair and the buttercream whips up fairly quickly. Wow, how did you manage to get those through customs?? They confiscate just about everything I try to bring back from my trips...
A Canadian Foodie says
PS - would love to know how you worked these beautiful little icons into your recipe template.
🙂
V
I Sugar Coat It! says
I recently switched to the free version of WP Recipe Maker plugin, which comes with the icons. It allows you to change the colours. Think I will upgrade to the premium for some of the other cool features!
Thanh | Eat, Little Bird says
Wow! What a stunning cake! Who cares if you mixed up the date ... I would instantly forgive you with such perfect piping skills! I've never made a 6 layer cake before - my daughter's birthday is next week so I might be brave 🙂
I Sugar Coat It! says
Be brave, Thanh, be brave!! 🙂 Thanks!
Dene'V. Alexander says
This cake is lovely!! So many layers of goodness!! It's one made for royalty!!
I Sugar Coat It! says
LOL...perhaps there is royalty somewhere along his bloodline. 😉
Elizabeth says
This is one stunning show stopper of a cake! The recipe sounds amazing, your photography is stunning and your icing skills are out of this world!
I Sugar Coat It! says
Why, a big thanks on all three counts, Elizabeth!
Jacqueline (PiperCooks) says
This is a beautiful cake, I love how you've decorated. Totally in love with the cake stand too.
I Sugar Coat It! says
Oh, don't get me started on my cake stand addiction, Jacqueline... Homesense is the death of me.
April says
You never disappoint me with your recipes! Everything you make looks and sounds mouth watering good. So much talent girl!
I Sugar Coat It! says
April, thank you for your very kind comment. I am constantly doubting myself and abilities, so this is encouraging.xx
Sarah James @ Tales From The Kitchen Shed says
Wow, what a show stopper, so beautifully photographed. I love morello cherries and chocolate and with the gianduja too, I can only imagine how delicious your cake must be.
I Sugar Coat It! says
Thanks so much, Sarah!! The flavour combo was a hit!!
Manju | Cooking Curries says
OMG! Kudos to you for making a cake with so many layers. I struggle with just two layers! Gorgeous looking cake!
I Sugar Coat It! says
Thanks, Manju! Wait till you see the eight-layer cake I have coming up - a near disaster!!