|By this point, my picture taking and staging abilities had greatly deteriorated with tiredness and fullness.|
Café du Monde Cake
Heavily Modified from Frappuccino Cucpcakes
Servings: 2- 9" cakes
|Hazelnutty and coffeey batter|
2 1/4 cups all-purpose gluten free flour (or cake flour if not going GF)
1/2 cup toasted hazelnuts, peeled and chopped well
1 tbsp baking powder
1/2 tsp salt
1 tsp Cafe du Monde coffee powder
1 cup butter, softened
1 cup sugar
3 large eggs
1 tbsp vanilla extract
|The greatest frosting in the history of fat|
Chocolate Hazelnut Frosting
16 oz cream cheese, softened to room temp
6-8 tbsp chocolate hazelnut spread (I used Justin's Chocolate Hazelnut Butter)
2-4 cups powdered sugar
2 splashes of heavy cream
1 tbsp vanilla extract
Toasted hazelnuts, coarsely chopped
|And now you can peel all of them!|
- Preheat the oven to 350 F.
- Whisk the flour (use cake flour if possible), chopped hazelnuts, baking powder, salt and coffee powder together in a large bowl). Set aside.
- Beat the butter and sugar together in an electric mixer fitted with the paddle attachment until light and fluffy.
- Add in the eggs one at a time until well incorporated.
- Mix in the vanilla extract.
- Alternate adding in the dry ingredients and brewed coffee in 3 portions until just mixed.
- Fill two, greased, lightly floured 9" rounds with batter. Bake for 16-20 minutes or until the toothpick test comes back clean.
- Let cool on a wire rack.
- Fail at removing the cakes from their pans and have 2, single layer cakes instead of a majestic double layer one.
- Make the frosting in an electric mixer fitted with the whisk attachment. Beat the cream cheese well. Then add the chocolate hazelnut spread and mix well.
- Add in the vanilla extract and powdered sugar (I used 4 cups because my hippie spread was lower in sugar than your usual Nutella, so adjust accordingly). Smooth out the frosting with a couple of splashes of heavy cream. Realize you have just created the world's greatest frosting and make up for the fact that you've been too busy baking to eat all day.
- Frost the cakes and sprinkle on chopped toasted hazelnuts. Serve slices on top of a smear of extra frosting.
|One lovely cake stuck to the pan!|
|The next iteration might just be a giant bowl filled with frosting|