chocolate, raspberry and hazelnut layer cake.

Ingredients

• FOR THE CAKE
• 3 cup plain flour
• 3 cup caster sugar
• 3 tsp sea salt
• 225g unsalted butter
• 6 tbsp coconut or vegetable oil
• 6 tbsp cocoa
• 1 ½ cup water
• 3 egg, lightly beaten
• 1 ½ tsp vanilla extract
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 3/4 cup buttermilk
• 
  
• FOR THE BUTTERCREAM
• 140g egg whites
• 140g caster sugar
• Pinch salt
• 1 vanilla bean or a tsp vanilla paste
• 455g unsalted butter, softened and cubed
• Freeze dried raspberry powder, to taste
• 
  
• TO DECORATE
• Fresh raspberries, chocolate ganache, roasted hazelnuts, hazelnut praline, freeze dried raspberry powder, or whatever takes your fancy

Method

1. for the cake: Preheat the oven to 180 C (350 F) and line the base of a 9 inch 3 cake tins with baking paper. In a medium bowl, whisk together the flour, sugar and salt. Put the butter, oil, cocoa and water in a small saucepan over a medium heat,stirring occasionally, until the ingredients are melted, smooth, combined and beginning to boil.Pour the hot chocolate mixture into the dry ingredients and whisk till smooth.Add the beaten egg, vanilla, baking powder and baking soda and whisk to combine.Finally, whisk in the buttermilk.Pour the batter into the prepared tins and bake for 35 - 40 minutes until the cake springs back when pressed or until a skewer inserted comes out clean.Allow to cool before removing from the tin.
2. to make the buttercream: Place the egg whites, sugar, vanilla and salt in the metal bowl of your stand mixer. Place this over a small/medium pot with half an inch of simmering water.Whisk this mixture constantly as it heats, until it is hot to touch or reads 65 C (150 F) on a thermometer.Remove from the heat and place the bowl on your stand mixer fitted with whisk attachment.Whisk on a high speed until the mixture is completely cool (feel through the bowl). Change to the paddle attachment and beat on a medium speed. Add the butter . Scrape down the bowl occasionally.Once the buttercream is fluffy and light, mix in freeze dried raspberry powder, to taste, with a rubber spatula.
3. To assemble the cake, place one layer of cake on a plate. Spread a few tablespoons of buttercream over the top in an even layer. Sprinkle with a little hazelnut praline or some chopped hazelnuts if you'd like some crunch.Repeat until you reach your final layer of cake.Seal off the entire cake in a thin layer of buttercream. Refrigerate for half an hour, until set. That is called the crumb coat.Frost the cake with the remaining buttercream, leaving a few tablespoons aside if you'd like to pipe dots on top.Allow to set in the fridge for a further 30 minutes.
4. decorate the cake: I used chocolate ganache, leftover buttercream, candied hazelnuts, hazelnut praline, fresh raspberries and a sprinkling of freeze dried raspberry powder. You can use whatever you like!
5. Allow to come to room temperature before enjoying.