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Place chocolate in a medium heat proof bowl. Bring the heavy whipped cream to a simmer in a small saucepan over medium heat. Pour the hot cream over the chocolate. Let stand for about 10 seconds and then whisk until smooth. Let ganache stand at room temperature for two hours or until it has thickened.
Preheat oven to 350 degrees. Draw two 7-inch circles on four large sheets of white parchment paper. Turn two of the sheets marked-side down onto two large baking sheets. You will have four circles; two on each sheet. Reserve remaining sheets of parchment for the second batch of four layers.
In a large bowl, combine sugar, flours, baking powder, baking soda and nutmeg. Make a well in the center. Whisk the egg, milk and the butter in a medium bowl. Add to the dry mixture and mix until just combined. Do not overmix. Spread 1/2 cup of the cake mixture in each circle. Sprinkle each with one tablespoon of the hazelnuts and cacao nibs.
Bake for 10 minutes, swapping the sheets halfway through, or until firm to the touch. Transfer layers, still on parchment, to wire racks to cool.
Repeat the process with the remaining paper and cake batter to make a total of eight layers. Remove the parchment from the cake rounds once cool.
Combine the hot water and coffee in a bowl. Mix and then let cool. Beat the heavy cream and the sifted confectioners' sugar in a medium bowl with an electric mixer until soft peaks form. Add the sifted cocoa powder and the coffee mixture and continue to beat until stiff peaks form. Cover and refrigerate until cake layers have cooled.
Place a cake layer on a cake stand. Spread the layer with 1/2 cup of coffee whipped cream. Spread 1/3 cup ganache over the coffee whipped cream allowing it to drip over the edges. Repeat layering, finishing with a ganache layer and then topping with a sprinkle of remaining hazelnuts and cacao nibs just before serving. Cake is best when assembled up to 3 hours before serving.