Sunday, January 24, 2016

Our Baby is two!

   I can't believe it, but it's true, Christopher just turned two (I swear, this rhyme was not intentional)! He is super funny, has strong opinions and lots to say, he loves to sing ("Let it go, let it go...") and loves to dance. He is really into cooking and baking, he always wants to help in the kitchen, he knows how to grate veggies, he can operate the KitchenAid mixer (supervised!) and he can "measure" dry ingredients (that does NOT mean that all the ingredients are getting into the bowl!)... basically what I am trying to say is that he is one awesome kid! So for his birthday we both made a hazelnut birthday cake with a Nutella frosting and chocolate glaze! He might only be two years old, but he already made his own birthday cake... and then ate a huge piece of it, but it's a different story.
Here is the recipe:

Cake Ingredients:

* 7 oz hazelnuts, grated
* 1/3 cup finely chopped hazelnuts
* 2 sticks of butter, room temp.
* 1 cup sugar
* 1 3/4 cup all purpose flour
* 5 eggs
* 5 tbsp milk
* 2 tsp baking powder
* 1 tbsp vanilla extract
* pinch of salt
* 1 tbsp cocoa powder
* 1 tsp cinnamon


* 2 sticks of butter, room temp.
* 7 oz mascarpone cheese, room temp. 
* 1/3 cup powdered sugar
* 1 cup Nutella

Chocolate glaze:

* 10 oz semi sweet chocolate chips
* 1/3 cup butter
* 1 tbsp light corn syrup


1. Using a mixer beat together butter and sugar until smooth, about 5 minutes.

2. Slowly add eggs, vanilla extract and milk and mix for additional 2-3 minutes.

3. In a separate bowl, combine all dry ingredients (including nuts) and slowly add to the batter. Beat together for 2-3 minutes until combined.

4. Pour batter into two 9-inch, round, greased pans and bake at 350F for 30-35 min, until toothpick comes out dry. Transfer onto drying rack and let them cool completely (preferably overnight).

5. To make the frosting, combine butter, mascarpone and sugar and beat in the mixer for 5 minutes. Add Nutella and mix for additional 1 or 2 minutes until smooth.

6. Spread frosting between the cake layers, on the top and on the edges.

7. To make the glaze, combine chocolate chips and butter in glass bowl and microwave in 30 seconds intervals stirring after each time until melted completely, smooth and runny. Add corn syrup and pour over the cake immediately allowing the glaze to run down the sides to completely cover the cake. Refrigerate for 30 minutes to allow the glaze to set.

The cake was a hit! The birthday boy enjoyed a huge piece (so as his shirt and table and floor) and demanded another piece the second he woke up the next day (luckily we have enough to last us for ever).

   One very important piece of advice: do not forget about the cake while it's in the oven! Yes, that happened! We were playing with Christopher's train and the cake might have baked for few minutes more that it should... but it all turned out awesome and moist and delicious!

Happy Birthday My Little Man!

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