Bournville Hazelnut Cake Recipe: Oven & Microwave Methods Explained

Feeling fancy and want a cake that is nutty, filled with chocolate, and oh-so-delicious? Then try this Cadbury Bournville hazelnut cake that is sure to make your guests pause and relish the deliciousness of this elaborate 3-tier cake. This cake is soft, moist, and is the perfect mix of indulgence and elaborate. Bake this cake the next time you wish to impress, and also make a statement with this deep chocolate-flavored cake, sprinkled with hazelnuts.

Cadbury Bournville hazelnut cake

Ingredients:

Hazelnut Chocolate Cake:

• 2 1/2 cups flour, sifted
• 2 cups granulated sugar
• 1 cup Cadbury cocoa powder, sifted
• 2 1/2 tsp baking soda
• 1 1/4 tsp salt
• 3 eggs
• 1 cup sour cream, room temperature
• 2/3 cup vegetable oil
• 1/2 cup hazelnut liqueur
• 2 tsp vanilla extract
• 1 cup hot coffee

Toasted Hazelnut Butter and Garnish:

• 1 pound raw hazelnuts shelled
• 1/2 tsp kosher salt

Toasted Hazelnut Buttercream:

• 1 cup unsalted butter, room temperature
• 3/4 cup toasted hazelnut butter (recipe above)
• 2 1/2 cups powdered sugar, sifted
• 1 tbsp hazelnut liqueur
• 1 tbsp heavy cream
• 1/2 tsp salt

Dark Chocolate Glaze:

• 3/4 cup Cadbury Bournville dark chocolate
• 6 tbsp unsalted butter
• 1/4 tsp salt

Method:

Making the Hazelnut Chocolate Cake:

1. Preheat the oven to 160°C and grease three 8-inch round cake pans with butter or oil, liberally, then line the bottoms with parchment paper. Set aside.
2. Take a big bowl, and mix the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
3. Either use a stand mixer or a hand mixer with the whisk attachment to beat the eggs and sour cream until smooth. Pour the vegetable oil, hazelnut liqueur, and vanilla extract and mix again to combine.
4. Swap the whisk attachment with the paddle attachment, and keep it on low speed. Add the flour mixture to the egg bowl while mixing. You should have a thick and chunky batter.
5. While the mixer is still running, pour the coffee and mix until just about smooth. Scrape down the sides as needed.
6. Pour the batter into the 3 cake pans and transfer to the oven. Bake them for 20-25 minutes, until a toothpick inserted into each of their centers comes out clean.
7. Remove the cakes from the oven and place them on a wire rack to cool for 10 minutes. After this time, turn the cakes over to the wire to cool to room temperature.

Making the Toasted Hazelnut Butter and Garnish:

1. If you have your oven still running, crank up the heat to 180°C. Arrange the hazelnuts in a single layer on a large baking sheet.
2. Roast them for 10-12 minutes until fragrant and the exposed parts are a little golden. Once done, remove them and let them cool for 5 minutes. Reserve 1 cup for decorating the cake later.
3. Rub the rest of the hazelnuts on a clean kitchen towel to take their skin off. Add the hazelnuts and salt to a blender and run it until you get a smooth, oily butter. It should take a couple of minutes. You should have 1 1/4 cups toasted hazelnut butter.

Making the Toasted Hazelnut Buttercream:

1. With the same mixer from before, beat the butter until smooth.
2. Add the toasted hazelnut butter and mix until smooth.
3. Add the powdered sugar, hazelnut liqueur, heavy cream, and salt and mix until fluffy and airy, about 3-4 minutes.

Assembling the Whole Cake Part 1:

1. Use a knife to trim the cake until both sides are flat. Place one layer on a serving plate, and frost the top with buttercream using a spatula.
2. Place the second layer of the cake on top and frost it like the one below. Repeat with the third cake layer and frost the cake’s sides and top with a thin layer of buttercream.
3. After applying the crumb coat, freeze the cake for 15 minutes. Then take it out and frost the cake fully until you can’t see the cake's sponges. Keep the extra buttercream for later.
4. Refrigerate the cake while you make the chocolate glaze.

Making the Chocolate Glaze:

1. Add butter to a small saucepan and melt it over low heat.
2. Add the chopped Bournville dark chocolate and the salt and stir constantly until melted.
3. Remove from the heat and use right away.

Assembling the Whole Cake Part 2:

1. Take out the cake and drizzle the warm glaze over it. Smooth it out using a spatula and let some drip over the sides to create a decorative effect.
2. Refrigerate the cake again for 30 minutes to let the glaze set.
3. Scoop the leftover buttercream into a pastry bag fitted with a star tip. Pipe little dollops over the tops of the cakes at the bottom as evenly as you can.
4. Add one toasted hazelnut on each buttercream sprout.

5. Serve right away or refrigerate for later.