Orange-Hazelnut Chocolate Cake

Simple things are the best things in life.  Cliché, I know.  But undeniably true.  Take chocolate cake, for example.  Sure, elaborate multi-layered pastry masterpieces are show-stopping...but a humble moist chocolate cake made with sour cream and rich, dark chocolate?  Now that is just divine.  I cannot fathom any dessert more superior.  Well, actually, I could.  That would be the chocolate cake served with a scoop of vanilla ice-cream...



Orange-Hazelnut Chocolate cake
make 3 4X6 loaves

1/2 cup butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup whole milk
4 oz dark chocolate, evenly chopped
2 teaspoons instant espresso powder
1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup hazelnuts, coarsely chopped
zest of 1 orange

Preheat oven to 350ºF.  Butter 3 4x6 baking tins and place on a baking sheet.  (No need to butter if using silicon pans.)

In the bowl of a stand mixer fitted with paddle attachment, combine butter and both sugars.  Beat on medium until smooth and creamy, about 1 minute.

Add eggs and vanilla.  Beat on medium until smooth, about 1 minute.

Meanwhile, in a microwave-safe bowl, combine milk, chopped chocolate and espresso powder.  Heat at medium power at 20-second intervals until chocolate is melted.  Do not overheat, or chocolate will be scorched.  With a small whisk, stir until mixture is smooth and silky.  Let cool slightly, about 3 minutes.

Stir melted chocolate into egg mixture.

In a large mixing bowl, sift together flour, cocoa powder, baking soda and salt.

With a rubber spatula, stir the flour mixture into the wet ingredients, one-third at at time, alternating with two additions of the sour cream.

When the batter is smooth, stir in chopped hazelnuts and orange zest.

Divide batter between prepared baking pans, batter should fill up to 2/3 of the pans.

Bake for 50-60 minutes, until a skewer inserted in the middle of the cake comes out clean.

Cool on a wire rack.  Slice and serve with whipped cream, seasonal berries or the ultimate vanilla ice-cream.