Cafe Theatre Cake

• For the cake:
• 1/2 cup butter or shortening
• 1 1/2 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon hazelnut extract
• 4 egg whites
• 2 cups cake flour, sifted, (300 grams)
• 1 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/4 cup milk
• For the Hazelnut Buttercream Frosting:
• 4 eggs, room temperature
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 1 tablespoon sifted cocoa powder
• 1 tablespoon Frangelico or other hazelnut liqueur
• 10 ounces butter, cubed, room temperature
• For the Chocolate Coffee Ganache:
• 8 ounces bittersweet chocolate, chopped fine
• 8 ounces (1 cup) heavy cream
• 1 teaspoon instant espresso powder

1. For the cake: Preheat the oven to 350 degrees F. Grease 2 x 8 inch cake pans and set aside. Cream together the butter and the sugar. Add vanilla and hazelnut extracts. Add egg whites one at a time, beating well after each addition. Combine the flour, baking powder, and salt. Slowly alternate adding the milk with the dry ingredients on low speed until well combined. Pour into the prepared pans. Bake for 30 minutes or until inserted toothpick comes out clean. Remove from oven and cool completely on a rack.
2. For the Frosting: In a large mixer bowl with a whisk attachment, whip the eggs until light and fluffy. In a small saucepan bring the sugar and the corn syrup to a boil. Remove from heat and whisk in cocoa and Frangelico. With the mixer on low speed, drizzle the sugar mixture into the mixing bowl with the eggs (a lubricated metal baster works well for this). Once incorporated, turn mixer to medium speed and slowly add the butter pieces one at a time. Whip until the mixture is creamy.
3. For the Ganache: Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in microwavable container in the microwave for 3 to 4 minutes on high or until it just begins to simmer ( Do not allow cream to boil). Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Let cool for 15 to 20 minutes then slowly pour ganache into the well on the top of the cake.
4. TO ASSEMBLE: Stack first layer of cake on a cake plate (use dollap of buttercream to anchor the bottom). Frost top with buttercream frosting. Top with second layer then generous frost the sides of the cake. Press the stick cookies vertically onto the sides of the cake leaving no spaces between cookies. Pour ganache into the well on top of the cake created by the cookies. Let ganache set (about an hour) before slicing cake into wedges and serve. For added presentation, sprinkle the top of the cake with chopped toasted hazelnuts.

cake, butter, sugar, vanilla, hazelnut, egg whites, cake flour, baking powder, salt, milk, hazelnut buttercream frosting, eggs, sugar, corn syrup, cocoa powder, frangelico, butter, chocolate coffee, bittersweet chocolate, heavy cream, espresso powder

Taken from www.epicurious.com/recipes/member/views/cafe-theatre-cake-1210677 (may not work)