Chocolate cake with hazelnut ganache & vanilla swiss meringue buttercream

To make the cake:

1. Grease or line 3 x 23cm (9inch) springform cake pans (I always line with baking paper and then spray the baking paper with non-stick baking spray).
2. Melt the chocolate by placing it over a double boiler and then allow it to cool to lukewarm, about 5 – 10 minutes.
3. Preheat the oven to 180C / 350F.
4. Sift the flour and baking powder and baking soda together.
5. Separate the eggs and add the whites to the bowl of a stand mixer whisk until firm peaks. Remove and set aside in another bowl.
6. In the same stand mixer bowl, beat the butter for a minute and then add the sugar and beat for about 3 minutes until fluffy.
7. Add each egg yolk one at a time and ensure the mix is well beaten before adding the next. Continue to beat for another 2 minutes. Add the vanilla and the cooled chocolate and beat until well combined.
8. With the mixer on slow, add the flour and milk in 3 parts mixing well before adding the next batch. Scrape down the bowl with the spatula and ensure it's well combined but do not over-mix.
9. Remove the bowl from the mixer and add the beaten egg whites, gently fold these through until well incorporated.
10. Divide the mix evenly amongst the 3-lined cake pans and bake for 30 – 35 minutes until the cakes are done. To test whether they are done they will be springy to the touch, have come away from the sides slightly and when a sharp knife is inserted into the middle of the cake it will come out clean.
11. Allow the cakes to cool in the cake tins for an hour. Remove and allow to cool on a wire rack.

Ganache:

1. To make the ganache, roast the hazelnuts in the oven at 180C / 350F for about 15 minutes watching closely to ensure they don’t over-brown. This can be done in advance. Finely chop the nuts and set aside.
2. Heat the cream in a microwave-proof bowl (not metal) and then add the chocolate. Keep stirring until it is melted. If it doesn’t melt, pop it back into the microwave for a few seconds to heat up. Once it’s melted, add ½ cup of Nutella and stir through until it is smooth. Allow this to cool in the fridge.
3. When you are ready to assemble the cake, remove the ganache from the fridge (I normally only leave it thin the fridge for about an hour) then whip it up using an electric beater (handheld is easiest) and then add the remaining ¼ cup Nutella. Add the chopped hazelnuts and mix through.

Swiss meringue buttercream:

1. Balance the bowl of your stand mixer over a pot of boiling water ensuring the bottom doesn’t touch the water. Add the egg whites and sugar and stir and heat until the sugar has dissolved and the mixture reaches a temperature of 71C / 160F. You can also check if the sugar has dissolved by rubbing the mixture between your two fingers and that there are no granules.
2. Transfer the bowl back to the stand mixer and using the whisk attachment beat for about 7 minutes until white and fluffy. Switch out the whisk attachment for the paddle attachment (you want to try and take some of the air out now) and slowly add the butter 1 tablespoon at a time ensuring the butter is well mixed before adding in the next piece. Once it is thick and fluffy, add the vanilla extract and turn it down to a low speed and mix for a minute or two to get even more of the air out.
3. To assemble the cake, place the first layer of cake on your serving dish. Divide the ganache in two and put spread half evenly over the first layer. Put the second cake layer and then the remaining half of the ganache. Top this with the third cake layer.
4. Using a small amount of the Swiss meringue, cover the cake very lightly. This is the crumb coat and the cake should still be visible through the icing. Then put the cake in the fridge for at least 30 minutes to firm up. Then cover the cake with the remaining frosting and evenly spread it around the sides and the top using a spatula or cake scraper. I also find using a cake wheel very useful here. Decorate as you desire.
5. I decorated this cake with a few wildflower leaves, Penny Gums and babies breathe because I love the look of a wedding. A few thin olive leaves on the branch would also be lovely. For the wedding, I'm going to use a few pieces of foliage from the bride's table arrangement and bouquet so that everything matches.