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INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms with parchment paper. Butter paper.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Reduce mixer speed to low. Add flour in three portions, alternating with two portions of sour cream. Mix until a few streaks of flour remain. Stir in hazelnuts.
Divide batter evenly between prepared pans. Smooth batter evenly in pans.
Bake 25 to 30 minutes, or until cakes are lightly browned and a pick inserted into the center comes out clean.
Cool in pans on a wire rack for 15 minutes. Then, run a knife around the edges to loosen the cakes. Transfer cakes from pans to a wire rack to cool completely. Remove parchment paper.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat butter, cocoa powder, espresso, and vanilla until thoroughly combined.
Gradually add confectioners’ sugar. Mix until smooth.
Add milk as needed to attain desired spreadable consistency.
TO ASSEMBLE THE CAKE:
Place one cake layer on a cake plate. Spread half of the frosting on top of the cake.
Place remaining cake layer on top of frosted cake layer. Spread remaining frosting on top of the second cake layer.
Garnish with chopped hazelnuts.
NOTES
This is the quantity from one HiLine Coffee capsule brewed on the Nespresso’s Espresso setting.
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