Mocha Hazelnut Tuxedo Cake With Caramel Glaze

Prepare to be captivated by our Mocha Hazelnut Tuxedo Cake with Caramel Glaze – a stunning dessert that’s as beautiful to look at as it is delicious to eat! This cake isn’t just a treat; it’s an experience. The rich, dark mocha cake beautifully contrasts with the delicate vanilla, all brought together by the satisfying crunch of toasted hazelnuts and a luscious, flowing caramel glaze. Perfect for special occasions or simply a moment of self-indulgence, this cake will impress even the most discerning palates. Let’s dive into the ingredients you’ll need to create this masterpiece!

The Ingredient Lineup

• 200g (7oz) All-Purpose Flour (Sifted): The foundation of our cake, all-purpose flour provides structure. Sifting ensures a light and airy texture, preventing clumps and creating a more tender crumb.
• 200g (7oz) Granulated Sugar: Provides sweetness and helps create a tender crumb. It also contributes to the cake’s golden-brown color during baking.
• 200g (7oz) Light Brown Sugar: Adds moisture, a subtle molasses flavor, and a chewier texture to the cake. The brown sugar complements the mocha and hazelnut flavors beautifully.
• 200g (7oz) Unsalted Butter (Softened): Essential for richness and flavor. Softened butter creams easily with sugar, creating a light and fluffy base for the cake. Using unsalted butter allows you to control the overall salt level.
• 4 Large Eggs (Room Temperature): Provide structure, richness, and emulsification. Room temperature eggs incorporate more easily into the batter, resulting in a smoother consistency.
• 120ml (1/2 cup) Whole Milk (Warm): Adds moisture and helps activate the gluten in the flour. Warming the milk helps it incorporate more readily into the batter.
• 120ml (1/2 cup) Heavy Cream: Contributes to the cake’s moistness and richness. The higher fat content in heavy cream creates a more tender crumb.
• 2 tsp (10ml) Alcohol-Free Vanilla Extract or Vanilla Bean Paste: Enhances the overall flavor profile of the cake, adding warmth and complexity. Vanilla bean paste offers a more intense vanilla flavor with visible specks.
• 30g (1oz) Unsweetened Cocoa Powder: Provides the rich chocolate flavor for the mocha portion of the cake. Using unsweetened cocoa powder allows you to control the sweetness level.
• 30g (1oz) Dark Chocolate (70% Cocoa), Melted: Deepens the chocolate flavor and adds a luxurious touch. The 70% cocoa content provides a balanced bitterness that complements the sweetness of the cake.
• 1 tsp (5ml) Espresso Powder dissolved in 1 tbsp (15ml) Hot Water: Intensifies the mocha flavor, adding a robust coffee aroma and depth. Dissolving the espresso powder in hot water ensures it incorporates evenly into the batter.
• 100g (3½oz) Toasted Hazelnuts, Finely Chopped: Adds a delightful crunch and nutty flavor to the cake. Toasting the hazelnuts enhances their flavor and aroma.
• 100g (3½oz) Granulated Sugar (for Praline): Used to create the hazelnut praline, adding a caramelized sweetness and textural element.
• 200g (7oz) Granulated Sugar (for Caramel Glaze): The key ingredient for the luscious caramel glaze, providing sweetness and a beautiful amber color.
• 80ml (1/3 cup) Water (for Caramel Glaze): Used to dissolve the sugar and create the caramel base.
• 120ml (1/2 cup) Heavy Cream (for Caramel Glaze): Adds richness and smoothness to the caramel glaze, preventing it from becoming too brittle.
• 30g (2 tbsp) Unsalted Butter (for Caramel Glaze): Contributes to the glaze’s shine and velvety texture.
• Pinch of Sea Salt (for Caramel Glaze): Enhances the sweetness of the caramel and balances the flavors.
• Additional Toasted Hazelnut Shards (for Garnish): Provides a beautiful visual appeal and extra hazelnut flavor.
• Unsweetened Cocoa Powder (for Dusting): Adds a contrasting color and a subtle chocolate flavor to the finished cake.

Detailed Baking Instructions: A Step-by-Step Guide

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease and line two 20cm (8-inch) round cake pans with parchment paper. The parchment paper is crucial for easy removal of the cakes once baked.
2. Hazelnut Praline Creation: In a small saucepan, combine 100g of granulated sugar with 2 tablespoons of water. Heat over medium heat, *without stirring*, until the sugar dissolves and turns a deep amber color. This requires patience and careful observation – burnt sugar will ruin the praline. Once amber, immediately stir in the finely chopped toasted hazelnuts, ensuring they are fully coated. Quickly spread the mixture onto a sheet of parchment paper and let it cool completely. Once cooled, break the praline into small, irregular pieces.
3. Creaming Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This process, which takes about 3 minutes, incorporates air into the batter, resulting in a tender cake. Use an electric mixer for best results.
4. Egg Incorporation: Add the eggs one at a time, beating well after each addition. This ensures each egg is fully emulsified into the batter. After all eggs are incorporated, mix in the alcohol-free vanilla extract or vanilla bean paste.
5. Liquid Integration: Gently stir in the warm milk and heavy cream until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to a tough cake.
6. Flour Folding: Sift the flour into the wet ingredients and gently fold it in until just combined. Again, avoid overmixing. The batter will be quite thick – this is normal.
7. Batter Division and Flavoring: Divide the batter evenly into two separate bowls. In one bowl, stir in the unsweetened cocoa powder, melted dark chocolate (70% cocoa), and the dissolved espresso powder. The espresso powder enhances the mocha flavor. Leave the other half of the batter plain vanilla.
8. Praline Incorporation: Gently fold half of the prepared hazelnut praline pieces into the chocolate batter. This adds a delightful crunch and nutty flavor to the chocolate layer. Reserve the remaining praline for the glaze topping.
9. Layering and Swirling: Pour the vanilla batter into the prepared cake pans. Then, carefully spoon the chocolate batter over the vanilla batter. Using a skewer or knife, create a classic marble swirl pattern. Gently fold the remaining praline pieces into the swirls for visible nut ribbons throughout the cake.
10. Baking Process: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully baked. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
11. Caramel Glaze Preparation: While the cakes are cooling, prepare the caramel glaze. In a saucepan, combine 200g of granulated sugar and 80ml of water. Bring to a boil *without stirring* until the sugar dissolves and reaches a golden amber color (approximately 150°C). Remove from heat and carefully whisk in the hot heavy cream, butter, and a pinch of sea salt until the glaze is smooth and glossy. Allow the glaze to cool slightly until it reaches a pourable consistency.
12. Assembly and Glazing: Place one cake layer on a serving plate. Spread a thin layer of caramel glaze over the top. Carefully place the second cake layer on top of the glazed layer. Pour the remaining caramel glaze over the entire cake, allowing it to drip down the sides.
13. Final Touches: Scatter the reserved toasted hazelnut shards over the glaze. Finish with a light dusting of unsweetened cocoa powder for a beautiful contrast in color and flavor.

The Science Behind the Swirl: Why Marble Cakes Work

The marble effect isn’t just for aesthetics; it subtly alters the cake’s texture and flavor distribution. By layering vanilla and chocolate batters, you create pockets of intense chocolate flavor interspersed with the delicate vanilla. The swirling action further enhances this, ensuring that every bite offers a slightly different experience. The praline pieces embedded within the swirls add textural contrast and a delightful nutty crunch. This technique prevents the cake from becoming monotonous and keeps the palate engaged.

Hazelnut Praline: A Flavor Powerhouse

The hazelnut praline isn’t merely a garnish; it’s a key component of this cake’s complex flavor profile. Toasting the hazelnuts before incorporating them into the praline intensifies their nutty aroma and flavor. The caramelization of the sugar creates a brittle, crunchy texture that contrasts beautifully with the soft cake. The praline’s sweetness balances the bitterness of the dark chocolate and the intensity of the espresso.

Caramel Glaze: Achieving the Perfect Pour

Making caramel can be intimidating, but the key is patience and careful observation. *Do not stir* the sugar and water mixture while it’s boiling, as this can cause crystallization. Instead, gently swirl the pan if needed. Once the sugar reaches a golden amber color, remove it from the heat immediately and carefully whisk in the cream. Be cautious, as the mixture will bubble vigorously. The addition of butter and salt enhances the caramel’s richness and complexity.

Serving and Storage Tips

This Mocha Hazelnut Tuxedo Cake is best served at room temperature to allow the flavors to fully develop. If you have leftovers, store them covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Refrigerating may slightly alter the texture of the cake, but it will still be delicious. Before serving refrigerated cake, allow it to come to room temperature for optimal flavor and texture.

Frequently Asked Questions

Can I use instant espresso instead of espresso powder?

While instant espresso can be used in a pinch, espresso powder provides a more concentrated and authentic coffee flavor.

Can I substitute the hazelnuts with another nut?

While hazelnuts are integral to the flavor profile, you could experiment with almonds or pecans, but the taste will be different.

How can I prevent the caramel glaze from being too thick?

If the caramel glaze becomes too thick, gently warm it over low heat, adding a teaspoon of cream at a time until it reaches the desired consistency.

Indulge in a Slice of Heaven!

This Mocha Hazelnut Tuxedo Cake with Caramel Glaze is a truly decadent treat. From the rich chocolate and coffee flavors to the crunchy praline and smooth caramel glaze, every element is designed to delight. Don’t forget to save this recipe to Pinterest for later inspiration! [Pinterest Save Button/Link]

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