Belgian Chocolate Birthday Cake

Name: Belgian Chocolate Birthday Cake
Yield: Makes one 9-inch cake
Ingredients: 4 ounces hazelnuts; 13 1/3 tablespoons unsalted butter (1 2/3 sticks), softened; 2/3 cup Dutch-process cocoa powder; 6 tablespoons granulated sugar; 1 2/3 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 2/3 cup boiling water; 1 3/4 cups packed dark-brown sugar; 4 large eggs, at room temperature; 1 1/3 cups buttermilk, at room temperature; 2 1/2 teaspoons pure vanilla extract; Ganache Glaze (page 509); Candied Hazelnuts and Chocolate Curls (recipe follows); 2 cups hazelnuts; 1 cup sugar; 2 tablespoons water; 1 pound bittersweet chocolate, very finely chopped; 1/4 cup unsweetened cocoa; (makes enough for one 9-inch cake)

January 26, 2012

Toast and peel the nuts for the cake and the garnish (recipe follows) at the same time. Bake the cake up to 3 days ahead; wrap well and keep at room temperature. The candied hazelnuts and chocolate curls can also be made 3 days ahead; store in airtight containers.

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